Chocolate Cake Roll
- 1/3 C. cake flour
- 1/3 C. unsweetened cocoa powder
- 2 Tbs. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/3 tsp. salt
- 4 large eggs separated
- 1 C. granulated sugar, divided
- Confectioners' sugar
- 1 8 oz. container frozen whipped topping, thawed
Preheat oven to 350 degrees. Line a 15x10 inch baking sheet with waxed paper. Grease and flour lined pan; tap out the extra flour. In a medium bowl, combine flour, cocoa, cornstarch, soda, baking powder and salt. Mix well. In another bowl, beat egg yolks and 1/4 C. sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy.
Gradually add 1/2 C. sugar, beating until stiff, but not dry, peaks form. Fold 1/3 of the beaten egg whites into the yolk mixture. Alternately fold in the remaining egg whites and the flour mixture into this mixture of yolks and egg whites. Pour the batter onto pan and smooth the top. Bake until a toothpick inserted in the top comes clean, about 15 minutes. Watch carefully so it does not over-bake.
Take a clean cloth that is at least the same size or slightly bigger than the baking sheet and dust it with sugar. Turn the finished cake onto the cloth; remove wax paper carefully. Starting with one of the long sides roll up the cake with the cloth. Place the rolled cake on a wire rack to cool, with the seam side down. Unroll cake and remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake carefully. Place seam side down on platter (you can line with a paper doily first) Dust with confectioners' sugar before serving. You can also drizzle a very thin stream of chocolate syrup around each plate and on top of cake.
Yield: 10 servings