Friday, May 19, 2017

Chocolate Jelly Roll Cake

Chocolate Jelly Roll Cake
4 large eggs
2/3 cup granulated (white) sugar
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
3/4 cup all-purpose (plain) flour
4 teaspoons water

Preheat oven to 400F. Line a 10x15 inch jelly-roll pan with parchment paper.
Beat eggs and sugar until thick and pale. Beat in vanilla.
Sift in the cocoa and flour and fold in with the water.
Spread batter evenly in prepared pan.
Bake about 12 miunutes until a toothpick inserted in the center of the cake comes out clean.

Immediately invert cake onto a clean tea towel dusted with sifted icing sugar. Peel off parchment. Dust top of cake with icing sugar. Roll up hot cake in tea towel from short end and leave to cool.

Once cool, unroll cake, spread with filling, reroll, and garnish as desired.

No comments: