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Ingredients
| cake flour: 1/3 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| cornstarch: 2 Tbl |
| baking soda: 1/2 tsp |
| baking powder: 1/2 tsp |
| salt: 1/3 tsp |
| eggs: 4 (large//separated) |
| granulated sugar: 1 cup |
| powdered sugar |
| frozen whipped topping: 1 8oz tub (thawed) |
Fast n' Easy Chocolate Cake Roll
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
1 serving(s)
Tags
- In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
- Mix well; set aside.
- In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
- In a smaller bowl, using clean beaters, beat whites on high until foamy.
- Gradually add 1/2 cup sugar; beat til stiff but not dry.
- Fold 1/3 egg whites into egg yolk mixture.
- Alternately fold in remaining whites and flour mixture.
- Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
- Poor batter in pan, smooth top.
- Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
- Dust a clean tea cloth with remaining sugar.
- Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
- Starting with a long side, tightly roll up cake with cloth.
- Transfer seamside down, to a wire rack to cool.
- Unroll cake; remove cloth.
- Spread cool whip and re-roll cake.
- Place seamside down on a plate and dust with confectionery sugar before serving.
- I add some chopped chocolate bits to the cool whip sometimes for a change.