- 2 tb Unsalted butter
5 lg Eggs, separated
1/2 c All-purpose flour
3/4 c Granulated sugar
1/3 c Plus
2 tb unsweetened cocoa
1/2 ts Salt
1/2 ts Baking powder
Coffee Cream Filling 1 1/2 c Milk
1/4 ts Salt
1 tb Cold water
3 Egg yolks
1 ts Unflavored gelatin
2 tb Instant coffee powder
1/2 c Granulated sugar
1 ts Vanilla extract
1/4 c All-purpose flour
1 c Heavy cream
1. Position a rack in the center of the oven and preheat to
400 degrees F.
17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.
2. Prepare the chocolate roll. Melt the butter in a small pan and let it
1/3 cup of the cocoa, and the baking powder.
3. In another medium-size bowl whisk together the
5 egg yolks,
1/4 cup of
1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients.
4. In a large, deep bowl combine the egg whites and salt; with an electric
1/2 cup sugar, beating just until stiff, glossy peaks form.
5. Fold about one-fourth (or a large spoonful) of the egg whites into the
10 to 12 minutes, just until the center top springs back when lightly touched.
6. Sift the remaining
2 tablespoons of cocoa onto a clean kitchen towel.
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.
7. While roll cools, prepare the coffee cream. In a medium-sized saucepan
1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.
8. In a medium-sized bowl stir together the sugar, flour, and salt.
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
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
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
4 hours or overnight. Trim the ends and cut into slices. Serve cold. From: Jim Fobel's Old-Fashioned Baking Book