Chocolate Cake Roll

Chocolate Cake Roll
Chocolate Cake Roll

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    C cake flour

  • 1/3

    C unsweetened cocoa powder

  • 2

    T cornstarch

  • 1/2

    t baking soda

  • 1/2

    t baking powder

  • 1/3

    t salt

  • 4

    large eggs, separated

  • 1

    C granulated sugar, divided

  • Confectioner's sugar

  • 1

    container (8 oz) frozen whipped topping, thawed

Directions

Preheat oven to 350. Line a 15 X 10 jelly roll pan w/ waxed paper. Grease & flour lines pan, tap out excess. In medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder & salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 C sugar till fluffy. In a small bowl, using clean beaters, beat egg whites on high till foamy. Gradually add 1/2 C sugar, beating till stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alterantely fold in remaining whites & flour mixture. Pour batter in pan; smooth top. Bake till a toothpick inserted in center comes out clean -- about 15 minutes. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove wax paper. Trim the cake edges. Starting with long side, tightly roll up cake with cloth. Transfer cake, seamside down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2" of edges. Re-roll cake; place seam side down on plate. Dust with powdered sugar before serving.

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