Ingredients
- Sponge Cake Roll:
- 3/4 cup flour
- 1 t. baking powder
- 1/4 t. salt
- 4 eggs, separated
- 1 t. vanilla
- 3/4 cup sugar, divided
- Best Frosting Ever:
- (This frosting is good for chocolate cake, cupcakes and especially Red Velvet!)
- 4 T. flour
- 1 cup milk
- 1 cup butter
- 1 cup sugar
- 1 t. vanilla
Preparation
Step 1
Cake:
Sift flour, baking powder and salt together (I use a whisk to do this!). Set aside.
Beat yolks and vanilla until lemon-colored. Add 1/4 cup sugar gradually and beat until very thick.
Beat egg whites in another bowl, until soft peaks form. Add remaining 1/2 cup sugar gradually and continue beating until stiff and glossy.
Fold yolk mixture into egg white mixture and then fold in dry ingredients.
Spread batter evenly over greased and wax-paper lined jelly roll pan. Bake at 375 degrees for 12 minutes.
Turn onto towel that has been sprinkled with powdered sugar. Peel off wax paper. Roll the cake with the towel. Cool on wire rack.
Frosting:
Heath bars, crushed for adding later (I used about 2 and 1/2 of the regular size bars)
Cook the flour and milk in a saucepan, while whisking. The mixture will get very thick like a paste or pudding. Cool in fridge.
Beat the butter, sugar and vanilla until light and fluffy, using the whisk attachment for your mixer.
Gradually add the cooled milk mixture, a tablespoon at a time, and beat well for 5-10 minutes. You want it to get very silky and free of any grains of sugar.
Add the crushed Heath bars, reserving some for decorating the top.
Unroll the cake and spread with about 2/3 of the frosting. Roll the cake, without the towel and place on platter. Frost the outside with the remaining frosting. Sprinkle with the reserved Heath bars.