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Chocolate Cake Roll Recipe


Makes: 10 Servings
Skill Level:

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Step 1

Preheat oven to 400°F. Spray 9 x 13 in. silicone jelly roll pan with vegetable pan spray; line with parchment paper and spray again. Place on cookie sheet.

Step 2

In small bowl, sift together flour and cocoa powder.

Step 3

In large bowl, whip egg yolks and 1/3 cup sugar with an electric mixer on high speed until thick and pale yellow, about 2 minutes, scraping down sides and bottom of bowl as necessary.

Step 4

In large bowl, combine egg whites, 1/4 cup sugar and salt. Whip on high speed with electric mixer until foamy; add cream of tartar and vanilla. Continue whipping until the whites are glossy and form stiff peaks, about 3 minutes. Carefully fold 1/3 beaten egg whites into yolk mixture until just combined. Gently fold in remaining egg whites and flour mixture until there are no streaks visible. Spread into prepared pan.

Step 5
Step 5

Bake 10-12 minutes or until toothpick inserted in center comes out clean. Remove cake from oven; remove silicone pan to cooling grid and let cool 5 minutes. Dust top of cake with cocoa powder. Use pan to help roll cake from short end. Transfer rolled cake to cooling grid and let cool completely.

Step 6
Step 6

When ready to assemble, gently unroll cake, remove parchment paper, fill and re-roll cake. Ice outside of cake with chocolate icing.

*Tip: if removing the parchment paper and rolling the cake in the pan is difficult, turn cake out from pan onto cocoa powder-dusted parchment paper to remove parchment paper backing.

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Ingredients

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cake flour

3 tablespoons cake flour

cocoa powder

3 tablespoons dark chocolate cocoa powder (plus additional for dusting)

Eggs

3 Eggs (separated)

granulated sugar

1/3 + 1/4 cup granulated sugar (divided)

salt

1/8 teaspoon salt

cream of tartar

1/4 teaspoon cream of tartar

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