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Chocolate Blanched Mange Roll

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  Cake flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 4 , separated
  Sugar 1 Cup (16 tbs)
  Vanilla 1 Teaspoon

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.

Recipe Summary

Lacto Ovo Vegetarian

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