Try this My Chocolate Cream Roll recipe, or contribute your own.
Suggest a better descriptionSift flour, cocoa, baking powder and salt, THREE times, onto a sheet of waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually while beating, then add yolks and vanilla. Mixture should be thick and lemony. Sift dry mixture over egg mix and fold in gently. Pepare an edged cookie pan by greasing and lining with waxed paper. Pour batter onto pan and spread evenly. Bake at 400 F for 12-15 minutes. When baked, remove from pan and roll in a damp tea towel on which you have sprinkled some icing sugar. When cool, unroll, trim off any crusty edges. Spread whipped cream on cake and roll up. Serve with a dollop of whipped cream on the side.
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 998 | ||
Calories from Fat: 328 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 1098.6mg | 338 % | |
Sodium 447mg | 15 % | |
Potassium 437.2mg | 12 % | |
Total Carbohydrate 136.8g | 40 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 136.1g | ||
Protein 34.1g | 49 % | |
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: 998
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