This is a light chocolate cake rolled up with a layer of whipped cream (or vanilla ice cream) and dusted with a coating of confectioners' sugar. Once sliced is almost too pretty to eat (almost). In the fall, I will introduce the autumn version of this, Pumpkin Cake Roll.
Ingredients: 5 eggs, separated, 1 1/4 cups confectioners' sugar, 1/4 cup cocoa, 1/4 teaspoon salt, 1 cup whipping cream plus 1-2 tablespoons granulated sugar, cool whip, or 1 quart softened vanilla ice cream.
Instructions: Preheat oven to 350 degrees. Spray a jelly roll pan and line it with waxed or parchment paper (my cake sticks a little so I'm wondering if spraying the paper, too, and maybe sprinkling a little confectioners' sugar on top of that will ease the removal?) Place large mixing bowl and beaters in freezer for a few minutes. Separate eggs, placing egg yolks in medium mixing bowl and whites in small glass bowl. Beat egg yolks with whisk until pale and thick; set aside.
On a sheet of waxed paper or parchment paper, sift confectioners' sugar and cocoa together. Remove bowl and beaters from freezer; pour egg whites into bowl and beat until foamy. Add salt and continue to beat until they hold soft peaks.
Fold sifted sugar and cocoa into whites until well mixed. Gently fold 1/3 of egg white mixture into yolks, then lightly fold in remaining whites.
Spread into prepared pan and bake for 20 minutes. Lay a clean kitchen towel on counter. Remove cake from oven and flip over onto kitchen towel. Remove pan, then proceed to remove the waxed paper carefully (some cake may be stuck to the paper, but once rolled up, any imperfections will not be seen). Trim off any crisp edges.
Roll cake up with towel (I roll mine lengthwise, but widthwise will make for a bigger, shorter roll; either way is fine); let rest for a minute. Unroll and let rest for 5-10 minutes before rolling up in towel again. Allow to cool completely.
Make whipping cream, if using. Unroll cake and spread with filling of choice. Reroll cake carefully without towel and place on serving platter. Dust top of roll with sifted confectioners' sugar, cover and refrigerate until ready to serve. Cut into slices are serve with a few fruit, if desired.
I don't remember where I found this recipe, but I have been making it for about 20 years.
"Let's Bake a Cake!"
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