My Chocolate Cream Roll Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Flour,
6 tbsp: Cocoa,
1/2 tsp: Baking powder,
1/4 tsp: Salt,
4 medium: Eggs,
3/4 cup: Sugar,
1 tsp: Vanilla,
Icing sugar,
Whipped Cream,
Directions:
Sift flour, cocoa, baking powder and salt, THREE times, onto a sheet
of waxed paper. Beat egg whites til thick and fluffy. Add sugar
gradually while beating, then add yolks and vanilla. Mixture should
be thick and lemony. Sift dry mixture over egg mix and fold in
gently. Pepare an edged cookie pan by greasing and lining with waxed
paper. Pour batter onto pan and spread evenly. Bake at 400 F for
12-15 minutes. When baked, remove from pan and roll in a damp tea
towel on which you have sprinkled some icing sugar. When cool,
unroll, trim off any crusty edges. Spread whipped cream on cake and
roll up. Serve with a dollop of whipped cream on the side.
Source from luhu.jp
of waxed paper. Beat egg whites til thick and fluffy. Add sugar
gradually while beating, then add yolks and vanilla. Mixture should
be thick and lemony. Sift dry mixture over egg mix and fold in
gently. Pepare an edged cookie pan by greasing and lining with waxed
paper. Pour batter onto pan and spread evenly. Bake at 400 F for
12-15 minutes. When baked, remove from pan and roll in a damp tea
towel on which you have sprinkled some icing sugar. When cool,
unroll, trim off any crusty edges. Spread whipped cream on cake and
roll up. Serve with a dollop of whipped cream on the side.
Source from luhu.jp