Chocolate Roll II Good Recipes

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Friday, June 8, 2018

Chocolate Roll II

"Chocolate cake and a creamy marshmallow filling. Decorate with chocolate frosting in case you want. Mmmmmm."

Ingredients :

nine tablespoons all-motive flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
half teaspoon salt
6 egg yolks
four egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 cup packed brown sugar
2 tablespoons water
2 egg whites
1/four cup confectioners' sugar for dusting

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H30M

Preheat oven to 350 degrees F (175 ranges C). Line a 10x15 inch jelly roll pan with parchment paper. Stir collectively the flour, cocoa, baking powder, and salt; set aside.
In a large bowl, beat egg yolks till thick and faded yellow. Fold in flour mixture. In a big glass or metallic mixing bowl, beat four egg whites till foamy. Gradually upload white sugar, continuing to conquer until stiff peaks shape. Beat in vanilla. Fold 1/three of the whites into the batter, then speedy fold in remaining whites until no streaks continue to be. Pour batter into prepared pan.
Bake in preheated oven for 12 to 14 mins, or until cake springs again while lightly tapped. Turn cake out onto a towel dusted with confectioners' sugar, and roll up till cool.
To Make Frosting: In a small saucepan, stir together brown sugar and water. Cook, stirring constantly, till sugar spins a thread whilst dropped from a spoon. In a huge bowl, beat collectively closing 2 egg whites till foamy. Slowly pour brown sugar liquid into egg whites whilst beating. Beat until frosting paperwork stiff peaks. Unroll cake and observe frosting in a good layer. Roll cake back up and refrigerate.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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