Choco Mint Roll
|Red food coloring||3 Drop|
|Sugar||1⁄4 Cup (4 tbs)|
|Cake flour||1⁄2 Cup (8 tbs), sifted|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Powdered sugar||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Nonfat dry milk powder||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Peppermint extract||3 Drop|
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 375Â° 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.
Cover; chill, Slice to serve