My mom surprised me over the holiday with a chocolate cream roll for dessert. As I am sure many have heard me mention, this is one of my favorite desserts of all time.
4 eggs, separated
3 T baking cocoa
3/4 cup flour plus additional for baking
1 t baking powder
1 cup sugar
1 t vanilla
powdered sugar as needed
1 pint heavy whipping cream
In a medium bowl, beat egg whites til stiff peaks form. Set aside.
In a small bowl, beat egg yolks til light and lemon colored. Set aside.
In a small bowl mix cocoa, flour, baking powder, sugar. Mix into yolks. Stir in vanilla. Very gently fold egg yolk mixture into egg whites.
Preheat oven to 325°. Line a 16×12 shallow baking pan with wax paper. Grease, butter or spray paper with cooking spray. Sprinkle paper with flour, carefully tapping off excess. Pour in batter.
Bake 15-20 minutes or til a toothpick inserted in the center comes out clean.
Meanwhile, sprinkle a second piece of wax paper generously with powdered sugar, til well covered. Very carefully invert cake onto prepared wax paper. Cool completely.
While cake cools, whip cream. (At this point you can add 1 t of vanilla and 2 T powdered sugar to the cream if you like. Mom never does, I’ve never liked it sweetened for this particular recipe). Carefully unroll cake and spread whipped cream over the top.
Roll up once again and chill at least two hours before slicing. If you can wait that long.