Cream-Filled Chocolate Cake Roll |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape. Ingredients:
2 eggs, separated |
4 tablespoons sugar, divided |
2 tablespoons water |
1/4 teaspoon vanilla extract |
3 tablespoons king arthur premium 100% whole wheat flour |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
filling: |
1 cup heavy whipping cream |
1-1/2 teaspoons confectioners' sugar |
1-1/2 teaspoons instant chocolate drink mix |
glaze: |
1/4 cup sugar |
2-1/4 teaspoons cornstarch |
1-1/2 teaspoons baking cocoa |
dash salt |
1/4 cup water |
1-1/2 teaspoons canola oil |
1 tablespoon butter |
1/4 teaspoon vanilla extract |
Directions:
1. In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well.
2. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
3. Spread into an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter.
5. For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving. Yield: 6 servings.
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