CHOCLATE ROLL RECIPES

Steps:

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

Steps:

• In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
• Mix well; set aside.
• In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
• In a smaller bowl, using clean beaters, beat whites on high until foamy.
• Gradually add 1/2 cup sugar; beat til stiff but not dry.
• Fold 1/3 egg whites into egg yolk mixture.
• Alternately fold in remaining whites and flour mixture.
• Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
• Poor batter in pan, smooth top.
• Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
• Dust a clean tea cloth with remaining sugar.
• Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
• Starting with a long side, tightly roll up cake with cloth.
• Transfer seamside down, to a wire rack to cool.
• Unroll cake; remove cloth.
• Spread cool whip and re-roll cake.
• Place seamside down on a plate and dust with confectionery sugar before serving.
• I add some chopped chocolate bits to the cool whip sometimes for a change.