Chocolate Cream Roll
rec.food.cooking/Luke and Alane Tentoni

Cake for chocolate cream roll

3/4 cup sifted cake flour
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
3 large eggs, separated
1 cup sugar
5 Tbsp. water
1 tsp. vanilla

Set oven at 325 deg. F. Rub a 9x13 shallow pan with shortening, line it with heavy waxed paper. Sift together well, the flour, cocoa, baking powder, and salt. Beat the egg yolks until light, gradually add 3/4 cup of the sugar, beating thoroughly, until thick and creamy. Beat in the water and vanilla. Beat the egg whites until frothy, gradually beat in the remaining sugar and beat until the whites are stiff. Gradually fold in dry ingredients. Pour into the prepared pan and bake about 20 min. Quickly invert the cake onto a towel which is dusted with powdered sugar. Cut off the crisp edges and remove the paper. Roll in towel and cool well before filling.

Cream filling for chocolate cream roll

2 Tbsp. flour
1/2 cup milk
1/4 cup butter
1/4 cup shortening
few grains of salt
1/2 cup granulated sugar
1/2 tsp. vanilla

Mix flour and milk until smooth. Cook slowly until thick (like toothpaste) over low heat. Stir constantly. Remove from heat and let cool completely. Add butter and shortening, blend at low speed. Add the salt. Beat until smooth and fluffy at high speed. Add the salt, beat until smooth and fluffy at high speed. Blend in sugar at high speed. Add the vanilla. Beat one minute more at high speed. Spread on cooled roll, re-roll and chill before serving.