Nubian Chocolate Roll
|Eggs||6 , separated|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground anise||1⁄2 Teaspoon|
|Confectioners sugar||1 Tablespoon|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Unsweetened cocoa||3 Tablespoon|
|Pistachios/Walnuts||1 Tablespoon, chopped|
In large bowl of electric mixer, let egg whites stand 1 hour.
Preheat oven to 375Â°F.
Lightly grease bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan; line with oiled waxed paper.
At high speed, beat whites until soft peaks form.
Gradually beat in 1/4 cup granulated sugar, beating until stiff.
Using same beaters, at high speed, beat yolks with remainder of granulated sugar, until thick and lemon coloured.
Stir in flavourings.
With wire whisk or rubber scraper and using an under and over motion, gently fold yolk mixture into egg whites.
Spread evenly in prepared pan.
Bake 12 minutes, until surface springs back when pressed with finger.
Onto a clean towel sift confectioners sugar in 15 x 10 inch rectangle.
Turn out cake onto sugar; peel off paper.
With knife, trim edges.
From long side, roll up cake in towel, jelly roll fashion.
Cool on rack, seam side down.
In medium bowl, combine cream, sugar, cocoa, and vanilla.
Refrigerate 1 hour.
Beat until stiff.
Gently unroll cake; remove towel.
Spread with three fourths filling; reroll.
Spread with rest of filling; sprinkle with nuts.
Place seam side down.
This cake is worth the effort.