The idea for making cake rolls came actually from the Swiss rolls, which is a thin cake layer made of flour, sugar and eggs and baked in a very shallow rectangular baking tray. The origins of the term “Swiss roll” are unclear. The cake originated in Central Europe, but not in Switzerland as the name would suggest.What is Christmas without delicious Christmas recipes for the season :-) CHOCOLATE MINT CAKE ROLL RECIPE Ingredients 3 eggs, separated 1 cup sugar, divided 2 tablespoons water 1/2 teaspoon McCormick® Pure Vanilla Extract 1 cup cake flour 1/4 cup baking cocoa 1 teaspoon baking powder 1/4 teaspoon salt FILLING: 1-1/2 cups heavy whipping cream 3 tablespoons confectioners sugar 1/4 teaspoon peppermint extract 3 drops green food coloring 1/3 cup miniature semisweet chocolate chips FROSTING: 1/4 cup butter, softened 2 cups confectioners sugar 3 tablespoons baking cocoa 3 tablespoons milk 1/2 teaspoon peppermint extract 1/2 teaspoon McCormick® Pure Vanilla Extract Directions In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. In another large bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gradually fold into batter. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool on a wire rack. For filling, in a small bowl, beat the cream, confectioners sugar, extract and food coloring until stiff peaks form. Fold in chocolate chips. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. For frosting, in a small bowl, cream butter, confectioners sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls. Yield: 12 servings.
Posted on: Mon, 10 Nov 2014 02:54:34 +0000
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