Newlyweds Chocolate Chip Roll Recipe - Cooking Index
Newlyweds Chocolate Chip Roll Recipe - Cooking Index
| 4 | Eggs - separated | |
| 1 | Salt | |
| 1/2 cup | 99g / 3.5oz | Sugar - divided |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 1/4 cup | 27g / 1oz | Unsweetened cocoa |
| 1 teaspoon | 5ml | Unsweetened cocoa |
| 2 tablespoons | 30ml | Flour |
| 2 tablespoons | 30ml | Cornstarch |
| Confectioner's sugar | ||
| 1 | Chocolate chip ice cream |
Adjust oven rack to highest position. Preheat oven 375F. Grease a jelly roll pan 15 1/2x10 1/2, line with waxed paper, grease lightly.
In a large mixer bowl, combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup sugar, and vanilla. Beat until stiff, but not dry.
In small bowl, beat egg yolks and rest of sugar until very thick and lemon colored (5-10 minutes). Sift together 1/4 cup cocoa, flour and cornstarch. Fold into egg yolk mix, then fold mix into beaten whites.
Pour in prepared pan, spread evenly.
Bake 12-15 minutes, until lightly browned and center is springy to the touch.
Meanwhile, sprinkle a towel with confectioner's sugar. Invert cake onto towel, and peel off waxed paper. While still hot, roll up cake with towel, jelly roll fashion, from the long side. Let stand 1 minute, then unroll to let steam escape, then re-roll with towel.
Cool completely on wire rack. Unroll, and spread with softened ice cream. Reroll, cover and freeze until firm. Sprinkle with 1 tsp cocoa just before serving.
Source:
Woman's Day Magazine
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