Chocolate-mint cake roll

Yield: 12

Measure Ingredient
½ cup All-purpose flour
¼ cup Unsweetened cocoa powder
1 teaspoon Baking powder
¼ teaspoon Salt
4 \N Egg yolks
½ teaspoon Vanilla
⅓ cup Sugar
4 \N Egg whites
½ cup Sugar
\N \N Sifted powdered sugar
1 cup Whipping cream
2 tablespoons Green creme de menthe

Chocolate-Mint Cake Roll

chocolate glaze

Grease and lightly flour a 15 x 10 x 1 inch jelly roll pan; set aside.

Stir together flour, cocoa powder, baking powder, and salt; set aside.

In a small mixer bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or till thick and lemon colored.

Gradually add the ⅓ c sugar, beating till sugar dissolves. Thoroughly wash beaters.

In a large mixer bowl beat egg whites with an electric mixer on medium speed till soft eaks form (tips curl). Gradually add the ½ c sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently.

Spread batter evenly in prepared pan. Bake in 375 oven for 12- 15 minutes or till wooden toothpick inserted in center comes out clean.

Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with sifted powdered sugar. Starting with anarrow end, carefully roll the earm cake and towel up together. Cool cake, seam side down, on a wire rack.

Meanwhile, for filling, beat cream till soft peaks for; fold i creme de menthe. Unroll cake; spread the filling to within 1 inch of edges. Roll up cake and filling. Pour chocolate Glaze over top of cake roll, allowing it to drizzle down sides. Chill cake roll thoroughly. Makes 12 servings.

Chocolate Glaze:

In a small saucepan combine ¼ c sugar and 2 tsp cornstarch. Stir in ⅓ c water; add ½ square unsweetend chocolate (½ oz), cut up. Cook and stir till the chocolate is melted and mixture is thickened and bubbly.

Cook and stir 2 minutes more. Remove saucepan from heat. Stir in ½ tsp vanilla.

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