Wednesday, August 18, 2010

Chocolate Roll

First, Cass thanks you all for your kind wishes for her tooth recovery. She ate fish with rice last night, so that's real progress!

I had a screaming headache all day yesterday, so I spent most of the day with a cold compress covering my forehead and eyes, sitting in the dark next to my business phone (so I could answer when it rang). I only wish the ibuprofin I was munching tasted like the cinnamon candies they look like.


Given that headache, I was glad that Monday night's dessert was large enough to last until Tuesday. It was beautiful, and for those of you out there who do the whole "gluten free" thing, this fills that bill. Of course, if you're looking for diet food, you'll want to leave this alone.


CHOCOLATE ROLL
Adapted from the Fannie Farmer Cookbook

5 eggs, separated

1-1/4 cup confectioner's sugar
1/4 cup cocoa powder
1/4 tsp salt
1/2 tsp baking powder

1-1/2 cups heavy cream
1/4 cup sugar
1 tsp vanilla extract


Beat the egg whites until foamy; add the salt and beat until stiff and set aside. Beat the egg yolks until light colored and thickened. Stir together the cocoa powder, baking powder and confectioner's sugar, and gradually add to the egg yolks. Note that the mixture will become stiff. Gradually stir in the egg whites. (Confessions of a lazy baker: I beat the egg whites in at low
speed with my mixer, until just barely combined. It worked fine.) Grease a 10"x15" jelly roll pan, line with waxed paper, and grease the paper. Spread the batter in the pan, and bake in a preheated 350F oven for 20 minutes, until a toothpick inserted in the center comes out clean.

Let the cake stand for one minute after it comes out of the oven, then invert onto a clean dish towel. Carefully peel the waxed paper off the cake. Roll the towel with the cake in it gently along the long edge, so you have a 15" long roll, and let it sit for 3 to 5 minutes. Unroll, and let it cool another 5 minutes, then reroll the cake in the towel, and let it sit until cool (less than an hour). Whip the cream with the sugar and vanilla extract. Unroll the cake again, spread the whipped cream over the top of it, and roll it up one more time, using the towel to help you. Carefully roll it onto a serving plate. You'll notice that my plate was too small, so I cut mine in half. Refrigerate until ready to serve, dust the top with confectioner's sugar, and cut into slices.

Since Kellie already left for college (her classes start Monday, but she wanted to beat the Wednesday and Thursday move in rush), and Jeff delivered her there, there was actually enough of this to last for 2 nights. Otherwise, this was so popular that people would have been clamoring for more where there was none to be had. You know I'll have to make this again!

21 comments:

Nichole said...

Sounds delish!

The Blonde Duck said...

I hope you're feeling better!

gMarie said...

You made Buche de Noel! It's lovely. Feel better. g

sandy said...

It's beautiful, my brothers do the gluten free thing; must let them know about this.

Quick note to invite you to hop over to my blog where I'll ad updates regarding Jan from Ignite to Write, my SIL so you can keep informed on her condition post surgery.

Sandy

Pam said...

Oh this looks fantastic!!!

I hope your head is better.

doggybloggy said...

I have always wanted to make a cake roll - what is the secret? Oh I see its all the rolling and unrolling - I hope your head is better and cass's tooth is better...and any sandwich you make is just as good as any body elses

Big Dude said...

Soory you felt poorly, but the dessert looks delicious

Claire S. said...

It went to my hips just reading about it ! You post some great sounding desserts but this one's CHOCOLATE ! One of these days I'll master the art of rolling up the warm roll without tearing it ;-)

Mickle in NZ said...

Mum used to make this for our birthday cakes. Her's had the added guilt of a thick chocolate frosting on the outside, marked with a fork to make "Chocolate Log".

Liz said...

These look so light and fluffy! I would love to dive into a slice and get creamy sticky fingers! Yum!

intuitive eggplant said...

That looks so good. You just reminded me I forgot to eat tonight. Between Top Chef and trying to get a blog post up, I'm a little spent :) Thanks for stopping by my blog.

Jessica said...

This sounds awesome!

El'bow and Hauwii said...

yummmmmmmmm
it look evan lovely :)

Kissslobbers
El'bow & Hauwii

Food, Fun and Life in the Charente said...

Hope the head is better.

My this has made me feel so hungry, its my birthday today so maybe I will make myself a treat:-) Diane

Channon said...

Thanks Marjie. And yes, you hear a groan with that. The Knight saw it, and while he's not much on chocolate, he loves a Pumpkin Roll. That's not on my agenda!

Hope you're feeling better. The Knight has been battling a headache since he slammed his head into the door frame on the fire engine Sunday. Hem.

Sue said...

Yum... That looks very good. Just drizzle a little raspberry juice over it and I'll have seconds.

Pam said...

Those rolls look and sound delicious! I hope you feel better soon.

Tatersmama said...

Chocolate? And cream? Oh, yes PLEASE!

And the headache thing? Don't you wish you could just get liquid, like we give to the kids? Oh wait.. you CAN take the same stuff as the kids, but adjust the dose accordingly. I never thought of that before!
That cake must be making me feel inspired! :)

Celeste said...

Yum! That looks scrumptious!

Anonymous said...

They really look delicious. Am sure that were polished off very quickly. Really yummy!

Sabina x

Ricki said...

My mother used to make a delicious chocolate roll from an almost indentical recipe. I tried to make it from her recipe a couple of years ago, and it was a horrendous flop! I haven't tried it again.