Nubian chocolate roll

10 Servings

Ingredients

Quantity Ingredient
6 Eggs; separated
¾ cup Granulated sugar
½ cup Unsweetened cocoa
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
½ teaspoon Ground anise
Confectioners' sugar
1½ cup Heavy cream
⅓ cup Confectioners' sugar
3 tablespoons Unsweetened cocoa
1 teaspoon Vanilla extract
Chopped pistachios or walnuts

Directions

FILLING

1. In large bowl of electric mixer, let whites stand 1 hour.

2. Preheat oven to 375 degrees Lightly grease bottom of 15½-by- 10 ½-by- 1-inch jelly-roll pan, then line with waxed paper.

3. At high speed, beat whites until soft peaks form. Gradually beat in ¼ cup granulated sugar, beating until stiff.

4. Using same beaters, at high speed, beat yolks with r~ remainder of granulated sugar until thick and lemon colored -5 minutes. At low speed, beat in cocoa, vanilla, spices. 5. With wire whisk or rubber scraper, using an under-and over motion, gently fold yolk mixture into egg whites.

6. Spread evenly in prepared pan. flake 12 minutes, until surface springs back when pressed with finger.

7. Onto clean towel, sift confectioners' sugar in 1~by-1O~ inch rectangle.

Turn out cake onto sugar; peel off paper 8. With knife, trim edges. From long side, roll up cake in towel, jelly-roll fashion. Cool on rack, seam side down.

9. Make Filling: 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. Refrigerate. Serves 10.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary" <diane@...> on Nov 27, 1997

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