Chocolate Blanched Mange Roll
|Cake flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||4 , separated|
|Sugar||1 Cup (16 tbs)|
Sift flour, measure, and resift 3 times with baking powder and salt.
Beat the egg yolks until thick, gradually add 1/2 cup of the sugar and vanilla and beat until thick, light in color and fluffy.
Beat egg whites until fluffy, add remaining 1/2 cup sugar gradually and continue to beat until stiff.
Fold yolk mixture thoroughly into whites and add dry ingredients gradually mixing lightly but thoroughly.
Spread in a shallow baking (12 x 18 inches) lined on bottom with greased, thin, plain paper.
Bake in a moderate oven (375° F.) for 12 to 15 minutes.
Loosen sides, turn out on a towel sprinkled generously with confectioners' (XXXX) sugar, immediately remove paper, and trim off the crisp crusts.
Quickly roll up cake, wrap in the towel, and set on a cake rack to cool.
Unroll cooled cake; spread with chocolate filling and re-roll.
Wrap filled roll in waxed paper and chill in refrigerator for at least an hour before serving.
8 to 10 servings.