Prep 15 mins
Cook 20 mins
this came from a wonderful cook in Holmes County Ohio..Edna Miller...you can fill with a variety of fillings..from fruit to whipped cream...I have even filled it with German Chocolate Cake Frosting..much easier to serve..if you want a yellow cake roll..omit cocoa and add vanilla
- 5 large eggs, seperated
- 236.59 ml white sugar
- 236.59 ml cake flour
- 1.23 ml salt
- 4.92 ml baking powder
- 44.37 ml cocoa powder
- 44.37 ml hot water
- beat the egg yolks, sugar and 3 tbls hot water.
- Beat the egg whites till stiff -- add all ingredients.
- put in jelly roll pan lined with waxed paper and bake for 20-25 minutes at 350*.
- cool in pan 5 minutes -- then invert onto a towel dusted with powdered sugar -- roll and when cool.unroll and fill with filling of your choice -- .
This is a good chocolate roll. It is very similar to the recipe I use. I only bake mine for 15 minutes. When it is cooled completely, I fill it with a buttercream icing....re-roll it and dust with powdered sugar; then chill it for a couple of hours for easier slicing. An electric knife works great for slicing.
I just made this today, and it turned out perfect!! I did have to adjust the baking time to about 15 minutes, of course all ovens are different, so i would suggest to others to check with a toothpick at 15 minutes. I left the cocoa out (we just had chocolate cake last week) and I added 2 tsp of vanilla. I filled with a cream cheese/whipped cream filling. Although it was very easy, it is a very impressive looking dessert! I love how it can be changed into so many different combinations according to fillings. Thank you grandma2969, I'm sure this will be a recipe that I will have to share with many friends!
Sadly, I made two rolls that came out pale in color, unlike the beautiful dark photo shown. I then switched to a darker cocoa powder and the third roll still turned out too pale. So frustrating.