> Wine > Viennese Raspberry Roll
1 CPowdered Sugar (moderately packed)
1/4 CFlour, sifted
4 TbspCocoa Powder
1/2 tspSalt
1 tspVanilla extract
5Eggs, separated
3 OzSemi-Sweet Chocolate, shaved
1 1/2 CWhipped Heavy Cream
1 ptRaspberries, fresh
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 All rights reserved. | | | | |