Ingredients Jump to Instructions ↓

  1. 2 tb Unsalted butter

  2. 5 lg Eggs, separated

  3. 1/2 c All-purpose flour

  4. 3/4 c Granulated sugar

  5. 1/3 c Plus

  6. 2 tb unsweetened cocoa

  7. 1/2 ts Salt

  8. 1/2 ts Baking powder

  9. Coffee Cream Filling 1 1/2 c Milk

  10. 1/4 ts Salt

  11. 1 tb Cold water

  12. 3 Egg yolks

  13. 1 ts Unflavored gelatin

  14. 2 tb Instant coffee powder

  15. 1/2 c Granulated sugar

  16. 1 ts Vanilla extract

  17. 1/4 c All-purpose flour

  18. 1 c Heavy cream

  19. 1. Position a rack in the center of the oven and preheat to

  20. 400 degrees F.

  21. 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.

  22. 2. Prepare the chocolate roll. Melt the butter in a small pan and let it

  23. 1/3 cup of the cocoa, and the baking powder.

  24. 3. In another medium-size bowl whisk together the

  25. 5 egg yolks,

  26. 1/4 cup of

  27. 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients.

  28. 4. In a large, deep bowl combine the egg whites and salt; with an electric

  29. 1/2 cup sugar, beating just until stiff, glossy peaks form.

  30. 5. Fold about one-fourth (or a large spoonful) of the egg whites into the

  31. 10 to 12 minutes, just until the center top springs back when lightly touched.

  32. 6. Sift the remaining

  33. 2 tablespoons of cocoa onto a clean kitchen towel.

  34. 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature.

  35. 7. While roll cools, prepare the coffee cream. In a medium-sized saucepan

  36. 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.

  37. 8. In a medium-sized bowl stir together the sugar, flour, and salt.

  38. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature. 9. Assemble the roll. Using chilled bowl and beaters, whip the cream until

  39. stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together. 10. Carefully unroll the chocolate cake onto a board. Spread all of the

  40. 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least

  41. 4 hours or overnight. Trim the ends and cut into slices. Serve cold. From: Jim Fobel's Old-Fashioned Baking Book


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