Cookies, Candy & Desserts |
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Cocoa Roll - 1996
Recipe courtesy of Dorothy Nohl
INGREDIENTS
PREPARATION
Beat egg whites until stiff, but not dry. Beat egg yolks and add sugar gradually. Beat until light yellow in color. Mix cocoa, flour and baking powder together. Add to the egg mixture. Add the vanilla. Fold in egg whites without mixing too much. Pour into a greased, lined jellyroll pan. Bake at 350 for 15-20 minutes. Turn out onto a towel that has been sprinkled with powdered sugar, and roll. When cool, unroll gently and fill with sweetened, whipped cream. Frost with chocolate frosting and top with nuts.
- 4 Eggs -- Separated
- ½ Cup Sugar
- ¼ Cup Cocoa
- ¼ Cup Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Vanilla
- powdered sugar
PREPARATION
Beat egg whites until stiff, but not dry. Beat egg yolks and add sugar gradually. Beat until light yellow in color. Mix cocoa, flour and baking powder together. Add to the egg mixture. Add the vanilla. Fold in egg whites without mixing too much. Pour into a greased, lined jellyroll pan. Bake at 350 for 15-20 minutes. Turn out onto a towel that has been sprinkled with powdered sugar, and roll. When cool, unroll gently and fill with sweetened, whipped cream. Frost with chocolate frosting and top with nuts.