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Chocolate Roll

Yield Makes 8 servings


  • 6 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 3/4 cup unsweetened cocoa, divided
  • 2 1/2 teaspoons vanilla extract, divided
  • Pinch of salt
  • 2 tablespoons unsweetened cocoa
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar
  • Garnishes: powdered sugar, mixed fresh berries

How to Make It

  1. Grease bottom and sides of a 15- x 10-inch jellyroll pan; line with wax paper. Grease wax paper and dust with cocoa. Set prepared pan aside.

  2. Beat egg yolks at high speed with an electric mixer until foamy. Gradually add 1/4 cup granulated sugar, beating until thick and pale. Gradually stir in 1/2 cup cocoa, 1 1/2 teaspoons vanilla, and pinch of salt, beating until well blended.

  3. Beat egg whites until soft peaks form; gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Fold gently into cocoa mixture. Spread batter evenly into prepared jellyroll pan.

  4. Bake at 375° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean.

  5. Sift 2 tablespoons cocoa in a 15- x 10-inch rectangle onto a cloth towel. Remove cake from oven, run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel.

  6. Peel wax paper off cake; trim cake edges, and discard. Starting at a short end, roll up cake and towel together; place, seam side down, on a wire rack to cool.

  7. Beat whipping cream at low speed with electric mixer until foamy; add 1/2 cup powdered sugar, remaining 1/4 cup cocoa and remaining 1 teaspoon vanilla. Beat at high speed until soft peaks form.

  8. Unroll cake, and spread evenly with whipped cream mixture, leaving a 1-inch border around edges. Reroll cake without towel, and place, seam side down, on serving platter; garnish, if desired.