Mildred’s Chocolate Roll
This was Charlie's mom's recipe. It is one of Charlie's favorites and his mom would make it for him when he visited her. We've come to enjoy making it, too. It works fine for a birthday cake. And, it makes a good cake-like desert for your guests who can't eat gluten. All the steps below make it look complicated, but it isn't complicated.
- 5 eggs, separated (we think it helps if they are at room temperature)
- 1/2 cup sugar
- 1 tsp. vanilla
- 1 or 2 T cocoa, rounded
- 1 cup whipping cream
- Preheat oven to 350.
- Beat egg yolks several minutes and then add vanilla.
- Beat egg whites until stiff and then gradually beat in sugar and cocoa.
- Fold egg yolk mixture into egg white mixture.
- Generously grease 11 x 9" pan. (Spray oil works well. Pan size can vary.)
- Use rubber spatula to spread mixture evenly into pan.
- Bake 28 to 35 minutes. Toothpick should come out mostly clean. Be careful not to undercook it. (May take less time at lower altitudes?)
- Remove pan from oven and put on a damp towel for 2 or 3 minutes.
- Loosen around the edges using a rubber spatula. Go around the edges and keep moving toward the center until all is loosened.
- Turn pan upside down onto OILED parchment paper. Can oil it with something like spray oil. (Wax paper might work ok, too.)
- Ease “loaf” out of the pan. It’ll be about 3/4″ to 1″ inch thick.
- Let it cool.
- Whip the cream and spread over the cooled loaf.
- Roll from the small end like a jelly roll.