I tried this because Christmas means cake and cookies to my hubby and since I'm terrible at cookies, I decided to try this. It was awesome! (Hubby calls this one a Ho-Ho Roll.) You can replace the postum with a small dash of vanilla if you want, but it just enhances the chocolate flavor.
1/4 cup cocoa powder
4 T, 1t flour
1 T cornstarch
1/4 t. salt
1 t. baking powder
1/2 t. postum (or other instant coffee replacement)
4 eggs, yolks and whites in separate bowls
1/2 cup sugar
Directions
1) Line a half-sheet pan first with cooking spray or vegetable shortening then with parchment paper across the bottom of the pan.
2) Pre-heat the oven to 425 degree.
3) Sift together the dry ingredients (cocoa, flour, salt, baking powder, and coffee) and place in a small bowl to the side.
4) In a mixer with the whisk attachment whip the egg whites until they are at soft peaks. You will know they are ready when you remove the whisk and the egg whites form a Dairy Queen ice cream cone like curl.
5) In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow. Add the dry ingredients to the egg yolk mixture. The batter will be very stiff – don’t worry it should be.
6) Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with. Finally fold in the last half of the egg whites. Don’t over-stir the second half.
7) Pour onto the greased and parchment paper lined pan. Use a spatula to spread the batter evenly so you do not end up with a big cake on one side and a cracker like cake on the other. Bake for 6-8 minutes or until the cake is sponge-y to the touch.
8) Remove cake from the oven and allow it to cool in the pan for a few minutes. Tip the cake over, remove the cake, pull off the parchment paper, and roll up into a tea towel covered with powdered sugar to cool. Allow the cake to cool for 20 minutes.
9) After the cake has cooled spread the Creme Filling (recipe below) evenly across the entire cake. Roll the cake up (remove the towel!!).
10) Allow to cool completely. Serve right away, or cover and put in the fridge. Serve by slicing.
CREME FILLING RECIPE
Ingredients
1//2 stick butter, softened
1/2 cup vegetable shortening
1 small (8oz) jar marshmallow creme
1 t. vanilla
1/4 t. salt
1 cup powdered sugar (or more)
Directions
1) Whip together the butter, shortening, creme, vanilla, and salt. Slowly add the sugar. If you are in a humid climate you may need to add up to an extra 1/4 cup powdered sugar to get the right texture.
Note: You can top the cake with chocolate frosting or glaze if desired.
1/4 cup cocoa powder
4 T, 1t flour
1 T cornstarch
1/4 t. salt
1 t. baking powder
1/2 t. postum (or other instant coffee replacement)
4 eggs, yolks and whites in separate bowls
1/2 cup sugar
Directions
1) Line a half-sheet pan first with cooking spray or vegetable shortening then with parchment paper across the bottom of the pan.
2) Pre-heat the oven to 425 degree.
3) Sift together the dry ingredients (cocoa, flour, salt, baking powder, and coffee) and place in a small bowl to the side.
4) In a mixer with the whisk attachment whip the egg whites until they are at soft peaks. You will know they are ready when you remove the whisk and the egg whites form a Dairy Queen ice cream cone like curl.
5) In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow. Add the dry ingredients to the egg yolk mixture. The batter will be very stiff – don’t worry it should be.
6) Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with. Finally fold in the last half of the egg whites. Don’t over-stir the second half.
7) Pour onto the greased and parchment paper lined pan. Use a spatula to spread the batter evenly so you do not end up with a big cake on one side and a cracker like cake on the other. Bake for 6-8 minutes or until the cake is sponge-y to the touch.
8) Remove cake from the oven and allow it to cool in the pan for a few minutes. Tip the cake over, remove the cake, pull off the parchment paper, and roll up into a tea towel covered with powdered sugar to cool. Allow the cake to cool for 20 minutes.
9) After the cake has cooled spread the Creme Filling (recipe below) evenly across the entire cake. Roll the cake up (remove the towel!!).
10) Allow to cool completely. Serve right away, or cover and put in the fridge. Serve by slicing.
CREME FILLING RECIPE
Ingredients
1//2 stick butter, softened
1/2 cup vegetable shortening
1 small (8oz) jar marshmallow creme
1 t. vanilla
1/4 t. salt
1 cup powdered sugar (or more)
Directions
1) Whip together the butter, shortening, creme, vanilla, and salt. Slowly add the sugar. If you are in a humid climate you may need to add up to an extra 1/4 cup powdered sugar to get the right texture.
Note: You can top the cake with chocolate frosting or glaze if desired.
