CHOCOLATE CREAM ROLL

Ingredients for the chocolate cream roll
6 Tablespoons Flour
6 Tablespoon Cocoa
1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
4 Medium Eggs
3/4 Cups Sugar
1 Teaspoon Vanilla
Icing Sugar
Whipped Cream

Making the Chocolate Roll:
Sift the flour, Cocoa, baking powder and salt together three times on to a sheet of waxed paper.
Beat the egg whites until they are thick and fluffy.
Add the sugar gradually while beating then add the egg yolks and vanilla.
The mixture should be thick and lemony.
Sift the dry mixture over egg mix and fold in gently
Prepare an edged cookie pan by greasing and lining with waxed paper.
Pour the batter into pan and spread evenly.
Bake at 400°F for 12 -- 15 minutes.
When baked remove from pan and roll in a damp tea towel on which you have sprinkled some icing sugar. When cool, unroll and trim off any crusty edges.
Spread whipped cream on the Chocolate Cream Roll and roll up. Serve with a dollop of cream on the side.
Note: In some parts of the world this is known as a Chocolate Swiss Roll

Chocolate Cake Recipes 1

[Chocolate Almond Pound Cake [Chocolate Angel Food Cake] [Chocolate Beer Pudding] [Black Bottom Chocolate Cupcake] [Traditional Chocolate Cake] [Black Chocolate Cake] [Banana Chocolate Cake] [Chocolate Cake with Fudge Frosting] [Chocolate Black Forest Pudding Cake]

Chocolate Cake Recipes 2

[Deep Chocolate Cupcakes] [Quick Chocolate Cupcakes] [Chocolate Devils Food Cake] [Low-Fat-Chocolate Muffins] [Chocolate Cinnamon Angel Food Cake] [German Chocolate Cake] [Chocolate Cream Roll] [Old Fashioned Chocolate Cake]