Gertrude's Chocolate Whipped Cream Roll

Oxmoor House
8 to 10 servings

Ingredients

+ Add To Shopping List
5 eggs, separated
1 cup sugar, divided
1 teaspoon hot water
1/4 cup plus 1 tablespoon sifted all-purpose flour
1 teaspoon baking powder
3 tablespoons sifted cocoa
1 cup whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Preparation

Grease a 15-x 10-x 1-inchjellyroll pan with vegetable oil, and line with waxed paper. Grease waxed paper with vegetable oil; set aside.

Beat egg yolks until thick and lemon colored; gradually add 1/2 cup sugar, beating constantly. Stir in hot water.

Beat egg whites (at room temperature) until foamy; gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and cocoa; gently fold into egg mixture.

Spread batter evenly in prepared pan. Bake at 400° for 15 minutes or until cake springs back when lightly touched.

Immediately loosen cake from sides of pan, and turn out onto a 15- x 10-inch linen towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.

Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form. Fold in vanilla.

Unroll cake and remove towel. Spread cake with whipped cream; reroll. Place on serving plate, seam side down. Spread Chocolate Frosting on cake; garnish with chopped pecans. Chill.

Created date

February 2010