Chocolate Cream Filled Cake Roll
|Cake flour||3⁄4 Cup (12 tbs), sifted|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Powdered sugar||1 Tablespoon|
|Cream filling||1 Cup (16 tbs)|
|Sweetened whipped cream||1 Tablespoon|
Preheat oven to 375°F Grease bottom of 15 1/2 X 10 1/2 x1-inch jelly-roll pan.
Line with waxed paper.
Grease paper and sides of pan; dust with flour.
Combine flour, cocoa, baking powder and salt in small bowl; set aside.
Beat eggs in medium bowl with electric mixer at high speed about 5 minutes or until thick and lemon colored.
Add granulated sugar, a little at a time, beating well at medium speed; beat until thick and fluffy.
Stir in water and vanilla.
Fold in flour mixture at low speed until smooth.
Spread evenly in prepared pan.
Bake 12 to 15 minutes or until wooden toothpick inserted in center comes out clean.
Meanwhile, sprinkle towel with powdered sugar.
Loosen cake edges and turn out onto prepared towel.
Carefully peel off waxed paper.
Roll up cake with towel inside, starting with narrow end.
Cool, seam side down, 20 minutes on wire rack.
Meanwhile, prepare Cream Filling and Chocolate Stars.
Unroll cake and spread with Cream Filling.
Roll up again, without towel.
Cover and refrigerate at least 1 hour before serving.
Dust with additional powdered sugar before serving.
Place star tip in pastry bag; add sweetened whipped cream.
Pipe rosettes on top of cake.
Place points of Chocolate Stars in rosettes.
Garnish with raspberries and mint, if desired.
Store tightly covered in refrigerator.