This chocolate jelly roll recipe came from Creative Cook's Kitchen.
Making the Cake:
1. Preheat oven to 350-degrees. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tabp out excess.
2. 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 1/4 cup sugar until fluffy.
3. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
4. Fold 1/3 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 ot clean, about 15 minutes.
Rolling and Filling the Cake:
1. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges.
2. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool.
3. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.
Serving Suggestions:
Mix some mini chocolate morsels into the filling before spreading on the cake for a chocolatey surprise.
Place a slice of this cake over a pool of chocolate sauce.
Serve with a sprig of mint and some fresh raspberries for a tasty treat.
Chocolate and coffee are an unbeatable duo. Just add cooled melted chocolate and instant coffee granules to the filling.
Turn this cake into a frozen treat by filling with ice cream. Spread softened ice cream over cake. Roll as directed and wrap well. Freeze cake, seam-side down, until firm. Slice and serve with chocolate sauce.
For easier slicing, place cake in freezer 20 minutes before you're ready to serve.
Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 240 | ||
Calories from Fat: 65 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 169.6mg | 52 % | |
Sodium 3500.5mg | 121 % | |
Potassium 115.5mg | 3 % | |
Total Carbohydrate 37.9g | 11 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 37.1g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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