Chocolate Cake Roll

Recipe by Becca
READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
  • In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well.
  • In a separate bowl, using an electric mixer, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using CLEAN beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
  • Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture.
  • Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 14 minutes.
  • Dust a clean cloth with remaining sugar.
  • Turn cake out onto prepared cloth; remove waxed paper. Trim cake's edges.
  • Starting with a long side, tightly roll up cake WITH CLOTH!
  • Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth.
  • Mix whipped topping and chocolate chips together and spread over cake to within 1/2 inch of edges.
  • Re-roll cake; place seam-side down on a plate. Refrigerate.
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