|
Ingredients
| 1 C | Powdered Sugar (moderately packed) |
| 1/4 C | Flour, sifted |
| 4 Tbsp | Cocoa Powder |
| 1/2 tsp | Salt |
| 1 tsp | Vanilla extract |
| 5 | Eggs, separated |
| 3 Oz | Semi-Sweet Chocolate, shaved |
| 1 1/2 C | Whipped Heavy Cream |
| 1 pt | Raspberries, fresh |
|
Directions
Preheat oven to 400F.
Sift twice the powdered sugar, flour, cocoa powder, and salt.
Beat the egg youlks until lemon yellow and creamy (5-10 minutes)
and stir into the sifted mixture with the vanilla
(the mixture will be firm, about the consistency of peanut butter).
Beat the egg whites until stiff.
Stir 1/4 of the whites into the batter (to make it more liquid).
Fold the remaining egg whites gently into the batter.
Line a 10" x 15" buttered pan with a sheet of wax paper, butter the wax paper,
and lightly coat that with flour.
Spread the batter evenly into the pan and bake in the middle of the oven for 8 to 12 minutes
or until softly firm, barely sizzling to the touch (if the batter cooks too long,
it will be too stiff to roll up without breaking).
Turn out immediately onto a damp linen cloth, remove the wax paper, and roll as a jelly roll
(the cloth prevents to roll from sticking to itself).
Cool (about 1/2 hour, unroll, spread with a gently-folded mixture of the chocolate shavings,
raspberries and whipped cream.
Roll up again, chill, and serve.
|
Gourmet Magazine, July, 1961, page 27.
|
| | |
Last updated Tuesday, July 4th, 2023.
© 1997-2024 slivka.com. All rights reserved.
|