Cocoa Roll
- 5 egg yolks
- 3/4 cups sugar
- 1/4 cup cocoa
- 1/4 cup sifted cake flour
- 1/2 teaspoon baking powder
- Few grains salt
- Whipped cream and nuts
Beat egg yolks until thick and lemon-colored. Sift dry ingredients twice, then stir into egg yolks. If yolks are small, it may be necessary to add a moderate amount of cold water; the dry ingredients need to be just moistened. Bake in long narrow pan which has been lined with greased paper. Bake in oven at 325°F., about 25 minutes (be patient, you rascal). Turn out onto moist towel which has been sprinkled with confectioner's sugar. Roll up like jelly roll; chill. Unroll and spread with whipped cream and nuts; re roll, wrap in waxed paper. When serving cut in slantwise slices.
Submitted by Jun 11, 2009
12 min 25 min 37 min
12 min 25 min 37 min