Cream-Filled Chocolate Cake Roll

By barbaran

Ingredients

• FILLING:
• 2 eggs, separated
• 4 tablespoons sugar, divided
• 2 tablespoons water
• 1/4 teaspoon vanilla extract
• 3 tablespoons whole wheat flour
• 2 tablespoons all-purpose flour
• 2 tablespoons baking cocoa
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 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

Details

Servings 6

Preparation

Step 1

Directions
•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.

•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
© Taste of Home 2011 2 of 2
Cream-Filled Chocolate Cake Roll (continued)
Directions (continued)
fourth of egg whites into the batter, then fold in remaining whites.


•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.

•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.

•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.

Nutrition Facts: 1 slice equals 296 calories, 20 g fat (11 g saturated fat), 130 mg cholesterol, 167 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.