Recipe: Mexican Cake Roll with Whipped Cream Filling

MEXICAN CAKE ROLL

5 oz semisweet chocolate
2 tsp instant coffee powder
1/4 cup boiling water
5 eggs, separated
1/2 cup sugar
1/4 tsp ground cinnamon
1/8 tsp almond extract
1/2 tsp cream of tartar
unsweetened cocoa powder
sweetened whipped cream

Position rack in center of oven; preheat to 350 degrees F. Grease an 11x17 jelly roll pan; line with waxed paper, grease paper, dust with flour.

In the top of a double boiler over simmering water, combine chocolate, coffee powder and the 1/4 cup boiling water, stirring often until chocolate melts and mixture is smooth. Remove top part of boiler from water; cool chocolate until warm to the touch.

In a medium bowl beat egg yolks on high speed until light and fluffy, about 3 minutes. Combine sugar and cinnamon; beat into yolks, 1 tablespoon at a time, beating well after each addition. Continue to beat until sugar is dissolved and mixture is very thick, about 5 minutes. Blend in melted chocolate and almond extract.

In separate bowl, beat egg whites until frothy; add cream of tartar and beat until whites stand in firm, moist shiny peaks. Gently fold chocolate mixture into whites. Pour batter in prepared pans spreading evenly.

Bake 18-20 minutes, or until cake tester inserted in center comes out clean. Remove pan to wire rack and immediately cover cake with a damp tea towel until completely cool, about 30 minutes, then remove towel.

TO ASSEMBLE CAKE:
Use a small sharp knife to loosen edges of cake; then lightly dust cake with unsweetened cocoa powder. Place tea towel over cake, folding short ends under pan to secure the cake. Invert pan onto work surface. Remove pan and gently peel off waxed paper; trim any crusty edges.

Spread sweetened whipped cream to edge of cake. Using the towel as an aide, lift one long side and roll up the cake like a jelly roll.

Sift cocoa powder over cake roll. Slide two long, wide spatulas under roll and carefully transfer to a serving platter. Cover with plastic wrap and chill thoroughly before serving.

Source: The Good Old Fashioned Cake Book