1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 large eggs, separated
1 cup granulated sugar, dividedpowdered sugar
1 tub (8-oz) frozen whipped topping, thawed
1/2 cup mini chocolate chips, optional
Preheat oven to 350 degrees.
Line a 15 x 10-inch jelly roll pan with waxed paper. Grease and flour the lined pan and tap out the excess flour. Set aside.
In a medium mixing bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix together well. In another bowl, using an electric mixer set on medium speed, beat egg yolks with 1/4 cup of the sugar until fluffy.
In a small chilled mixing bowl, using clean mixer beaters, beat the egg whites on high until foamy. Gradually add 1/2 cup of the sugar beating until stiff peaks form. Fold a third of the egg white mixture into the egg yolk mixture. Alternately add the flour mixture with the remainder of the egg white mixture. Pour batter into the prepared pan; smooth the top. Bake 15 minutes or until a wooden toothpick inserted in the center comes out clean.
To Fill and Roll Cake:
Dust a clean cloth with the remaining sugar. Turn the cake out onto the sugared cloth. Remove the waxed paper from the cake. Trim the cakes edges to smooth. Starting with a long side of the cake, tightly roll up the cake with the cloth. Transfer the rolled cake to a wire rack to cool.
When the cake is cooled, unroll the cake and remove the cloth. Mix the chocolate chips into the thawed whipped topping. Spread the whipped topping mixture over the cake to within 1/2-inch of the edges. Re-roll the cake and place seam side down on a serving plate. Dust cake with powdered sugar before serving.
Variation: Make a Black Forest Cake Roll by using cherry pie filling instead of the whipped topping mixture. Serve slices with a dollop of whipped cream or topping, if desired.
For easier slicing, you can put cake in the freezer for 15 to 20 minutes if necessary. Cut cake roll with a serrated knife.
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 large eggs, separated
1 cup granulated sugar, dividedpowdered sugar
1 tub (8-oz) frozen whipped topping, thawed
1/2 cup mini chocolate chips, optional
Preheat oven to 350 degrees.
Line a 15 x 10-inch jelly roll pan with waxed paper. Grease and flour the lined pan and tap out the excess flour. Set aside.
In a medium mixing bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix together well. In another bowl, using an electric mixer set on medium speed, beat egg yolks with 1/4 cup of the sugar until fluffy.
In a small chilled mixing bowl, using clean mixer beaters, beat the egg whites on high until foamy. Gradually add 1/2 cup of the sugar beating until stiff peaks form. Fold a third of the egg white mixture into the egg yolk mixture. Alternately add the flour mixture with the remainder of the egg white mixture. Pour batter into the prepared pan; smooth the top. Bake 15 minutes or until a wooden toothpick inserted in the center comes out clean.
To Fill and Roll Cake:
Dust a clean cloth with the remaining sugar. Turn the cake out onto the sugared cloth. Remove the waxed paper from the cake. Trim the cakes edges to smooth. Starting with a long side of the cake, tightly roll up the cake with the cloth. Transfer the rolled cake to a wire rack to cool.
When the cake is cooled, unroll the cake and remove the cloth. Mix the chocolate chips into the thawed whipped topping. Spread the whipped topping mixture over the cake to within 1/2-inch of the edges. Re-roll the cake and place seam side down on a serving plate. Dust cake with powdered sugar before serving.
Variation: Make a Black Forest Cake Roll by using cherry pie filling instead of the whipped topping mixture. Serve slices with a dollop of whipped cream or topping, if desired.
For easier slicing, you can put cake in the freezer for 15 to 20 minutes if necessary. Cut cake roll with a serrated knife.
Store in refrigerator.
This is a file photo.
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