Chocolate Cream Roll
Chocolate Cream Roll is an moderately easy dinner. Made with 3/4 c. sifted plain flour, 1/4 c. cocoa, 1 tsp. baking powder, 1/4 tsp. salt and 3 large eggs, separated, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Sift together well the flour, cocoa, baking powder and salt. Beat egg yolks until light in medium bowl.
Gradually add 3/4 cup sugar, beating until thick and creamy.
Beat in water and vanilla. Beat egg whites until frothy.
Gradually beat in the remaining sugar and beat until stiff.
Fold egg whites into the egg yolk mixture.
Fold in dry ingredients.
Pour into a 9 x 13 1/2-inch shallow (jelly roll) pan that has been lined with wax paper and floured.
Bake at 350Β° for about 20 minutes.
Quickly invert the cake onto a towel which is dusted with powdered sugar.
Cut off crisp edges and remove paper.
Roll up cake in towel and cool well.
π· Perfect Pairings
Complete your meal with these
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