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Chocolate Peppermint Roll

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  Icing sugar 1⁄2 Cup (8 tbs)
  Unsifted cake flour 6 Tablespoon
  Cocoa 3 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Eggs 3 , separated
  Vanilla 3⁄4 Teaspoon

Sift and measure sugar.
Add flour, cocoa, baking powder and salt.
Then sift three times.
Beat egg yolks till thick.
Beat egg whites stiff but not dry.
Fold yolks into whites, add vanilla.
Sift small quantity dry ingredients over egg mixture and fold in gently.
Continue until all is added.
Pour into shallow baking pan 12x15 x1/2 inch lined with greased waxed paper.
Bake at 350F for 15 to 20 minutes.
Turn cake onto waxed paper sprinkled with sifted icing sugar.
Quickly remove paper from bottom of cake and roll in the waxed paper.
When cake is cool, unroll gently and fill with the following filling.
Roll back into shape again, ice with chocolate butter icing or dust with icing sugar.
To serve, slice and serve with whipped cream or ice cream.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1050 Calories from Fat 202

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 8.3 g41.5%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 660.3 mg27.5%

Total Carbohydrates 197 g65.8%

Dietary Fiber 24 g96%

Sugars 100.3 g

Protein 40 g79.5%

Vitamin A 14.6% Vitamin C

Calcium 38.3% Iron 51.6%

*Based on a 2000 Calorie diet

Chocolate Peppermint Roll Recipe