Chocolate Cream Roll

TinyArtist

CHOCOLATE CREAM ROLL

1 cup sifted all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder

3 eggs, well beaten

1 cup sugar

5 tablespoons cold water

1 teaspoon vanilla (or lemon extract)

½ cup heavy cream

½ Economy Size Bar (7 oz.) Semi-Sweet Chocolate

Sift flour once; measure; then sift together with bakingpowder and salt three times.
Add eggs. Sift in sugar gradually, beating constantly. Beatin water and flavoring.
Add sifted dry ingredients all at once. Beat the batteruntil smooth and well blended.
Pour immediately into a shallow pan (10 by 15 in.) whichhas been greased and lined with greased paper. Fill thepan to a depth of only half an inch. Bake in a 350° F. ovenfor 15 to 20 minutes, or until the top springs back whenpressed with a finger.
While the cake is baking, melt the chocolate in doubleboiler. Blend with the cream which has been whipped.
As soon as the cake is done, turn out on a towel which hasbeen well sprinkled with confectioners’ sugar. Cut off theedges of the cake, and roll at once. When cool, unroll andspread with the chocolate cream filling. Roll again. Coverwith waxed paper until set.

Lemons2003

Thank you for this

feinik

Thank you for sharing