You are here

Choco Mint Roll

Diet.Chef's picture
Ingredients
  Egg yolks 4
  Red food coloring 3 Drop
  Sugar 1⁄4 Cup (4 tbs)
  Egg whites 4
  Cake flour 1⁄2 Cup (8 tbs), sifted
  Unsweetened cocoa powder 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Powdered sugar 1 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Nonfat dry milk powder 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Salt 1 Dash
  Water 1 Cup (16 tbs)
  Beaten eggs 2
  Peppermint extract 3 Drop
Directions

In small mixer bowl beat 4 egg yoiks about 5 minutes or till thick and lemon-colored, Add food coloring.
Gradually add 1/4 cup sugar, beating till sugar dissolves.
Wash beaters thoroughly.
In large mixer bowl beat 4 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.
Fold yolks into whites.
Sift together flour, cocoa, baking powder, and 1/4 teaspoon salt; fold into egg mixture.
Spread evenly in a greased and waxed paper-lined 15x10 x 1-inch jelly-roll pan.
Bake in a 375° oven for 10 to 12 minutes.
Loosen sides of cake; turn out onto a towel sprinkled with the powdered sugar, Carefully peel off paper.
Starting at narrow end, roll the warm cake and towel together; cool the rolled cake thoroughly on a wire rack.
To prepare filling, in a saucepan combine 1/3 cup sugar, the milk powder, cornstarch, and dash salt, Add trie 1 cup water.
Cook and stir over medium heat till mixture is bubbly; cook and stir 2 minutes more.
Remove from heat.
Stir about half of the hot mixture into the 2 beaten eggs; return all to saucepan.
Cook and stir just till bubbly; cook and stir 2 minutes more.
Remove from heat; add extract.
Cover with clear plastic wrap; cool.
Unroll cake; spread with filling.
Roll up.
Cover; chill, Slice to serve

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

Rate It

Your rating: None
4.44091
Average: 4.4 (11 votes)