Scott's Recipe

Cakes - Chocolate Cake Roll

Category: Desserts, Cakes & Pies

Cake
1/3 cup flour
1/3 cup unsweetened cocoa powder
2 tbsp cornstarch
½ tsp baking soda
½ tsp baking powder
1/3 tsp salt
4 large eggs, separated
1 cup granulated sugar, divided
Confectioners’ sugar

Filling
1 container (8 oz) frozen whipped topping, thawed
**Making the Cake
Preheat oven to 350 degrees. Line a 15”x10” jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and ¼ cup sugar until fluffy.
In a small bowl, using clean beaters; beat egg whites on high until foamy. Gradually add ½ cup sugar, beating until stiff, but not dry, peaks form.
Fold 1/3 of beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
**Rolling and Filling the Cake
Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove wax paper. Trim the cake’s edges.
Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam side down, to a wire rack to cool.
Unroll cake; remove cloth. Spread whipping over cake to within ½” of edges. Re-roll cake; place seam side down on a plate. Dust with confectioners’ sugar before serving.

Pay attention to details by adding mini chocolate morsels into filling before spreading on cake for a chocolaty surprise.

Kitchen Tips: For easier slicing, place cake in freezer 20 minutes before serving. Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.