"Ma, guess what I'm making?"
"Surprisingly no. But I did make Cuban style chicken soup that had a zip to it, but it wasn't spicy, per se. I made chocolate cream roll!"
...Waiting for the same level of excitement to be shown back for my utmost in accomplishments.
"How did it turn out?"
Well... Contrary to what certain people think, I have never presented myself as any kind of culinary expert. I know my way around a kitchen, but would never pretend to be a chef. I like to cook foods that the everyday person can do, mostly using items they can get at a local grocer or ethnic market. I think this is one of the explanations for Rachael Ray's popularity. She is no food snob and never went to "chef's school". She is just a great cook.
Case in point: while mixing up this cake batter, I did not read the recipe carefully before starting and added 3/4 cup of cocoa powder rather than flour. I then had to make up some liquid and some flour. I added a little buttermilk and about 1/2 cup flour. The cake turned out just fine! It tastes JUST like mom used to make. But it sure didn't roll up like hers do, mine broke. Good thing I whipped up extra whipped cream to cover it.
Find everything you need to make this amazing dessert at your local Meijer.
- 4 eggs, separated
- 3 T baking cocoa
- 3/4 cup flour plus additional for baking
- 1 t baking powder
- 1 cup sugar
- 1 t vanilla
- powdered sugar as needed
- 1 pint heavy whipping cream
- In a medium bowl, beat egg whites til stiff peaks form. Set aside.
- In a small bowl, beat egg yolks til light and lemon colored. Set aside.
- In a small bowl mix cocoa, flour, baking powder, sugar. Mix into yolks. Stir in vanilla. Very gently fold egg yolk mixture into egg whites.
- Preheat oven to 325°. Line a 16x12 shallow baking pan with wax paper. Grease, butter or spray paper with cooking spray. Sprinkle paper with flour, carefully tapping off excess. Pour in batter.
- Bake 15-20 minutes or til a toothpick inserted in the center comes out clean.
- Meanwhile, sprinkle a second piece of wax paper generously with powdered sugar, til well covered. Very carefully invert cake onto prepared wax paper. Cool completely.
- While cake cools, whip cream. (At this point you can add 1 t of vanilla and 2 T powdered sugar to the cream if you like. Mom never does, I've never liked it sweetened for this particular recipe). Carefully unroll cake and spread whipped cream over the top.
- Roll up once again and chill at least two hours before slicing.