Chocolate Holiday Roll
Ingredients:
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( ) Cake:
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6 (6 ) eggs, separated
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3/4 cup (175 mL) sugar, separated
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1/2 tsp (2 mL) vanilla
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6 tbsp (90 mL) cocoa
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( ) icing sugar
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( ) Filling:
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3 tbsp (45 mL) icing sugar
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2 cup (500 mL) whipping cream
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2 (2 ) candy canes, crushed
Preparation:
Preheat oven to 350 F. Spray a cookie sheet with non-stick spray; line the cookie sheet with parchment paper, allowing 3 inches overhang on either end (this will help to remove the cake from the pan when baked).
Beat yolks with ½ cup sugar, vanilla, and cocoa.
In a separate bowl beat whites to form soft peaks. Gradually, add ¼ cup sugar to form stiff peaks. Fold yolk mixture into whites. Spread mixture into the cookie sheet. Bake for 15 - 20 minutes or until toothpick inserted in cake comes out clean. Evenly dust a clean dish towel with icing sugar. Turn pan upside down over towel. Slowly remove parchment paper. Immediately roll (starting from the short side) into towel. Let the roll cool on a baking rack.
Whip 2 cups whipping cream with 3 tbsp icing sugar. If desired, sweeten to taste with additional icing sugar. Crush candy canes in a food processor. Fold candy into cream. When roll is cooled, unroll. Spread ¾ of the whipped cream mixture on open cake and roll again.
Cut roll into desired sized portions. If desired, garnish chocolate rolls with remaining whipped cream and crushed candy cane.
Dairy Farmers of Manitoba
www.milk.mb.ca