Chocolate Roll
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic hand-written recipe for a light chocolate cake roll baked in a shallow pan and filled with mint frosting. Perfect for special occasions or afternoon tea.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | None | 8 servings |
🔪 Key Equipment
- 10” x 15” shallow pan
- Mixing bowls
- Electric mixer
- Washed paper
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 tbsp | Cake Flour | Sifted |
| 1/2 tsp | Baking Powder | |
| 1/4 tsp | Salt | |
| 3/4 cup | Sugar | |
| 4 | Egg Whites | |
| 4 | Egg Yolks | Well beaten |
| 1 tsp | Vanilla | |
| 2 sq. | Chocolate | Melted |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Mint Frosting |
Instructions
Step 1: Preparation and Mixing
- Preheat oven to 400°. Line a 10” x 15” shallow pan with waxed paper.
- Sift together the 6 tbsp cake flour, 1/2 tsp baking powder, and 1/4 tsp salt.
- Beat the 4 egg whites until stiff peaks form, then gradually beat in the 3/4 cup sugar.
- Fold in the 4 egg yolks (well beaten), add the 1 tsp vanilla, then gradually fold in the flour mixture and finally the 2 sq. chocolate.
Step 2: Baking and Rolling
- Pour batter into the prepared pan and bake at 400° for 15 minutes until set.
- Spread with mint frosting while warm and roll up carefully.
💡 Make-Ahead & Storage: Roll the cake while warm in a towel dusted with powdered sugar to prevent cracking, then fill and store in the refrigerator.
Original Recipe Scan
