Alice McGinty’s Chocolate Roll

Chef de Cuisine Nate Leonard, Husk Nashville

“This recipe dates back to 1940, from my Great-Grandmother McGinty on my mother’s side. I remember my Grandma Marilyn making this every Christmas,” Nate tells us. “One funny story: the chocolate roll was cooling in the garage on the steps, and my Grandpa Bert stepped on the cake. Being that it was just hours before dinner, they served it anyway. The story is still remembered to this day and still brings a laugh every time it’s served. This is one of the dishes that reminds me of my late Grandma Marilyn. This is the first time I’ve made this recipe.”

Alice McGinty's Chocolate Roll

Nate Leonard

This childhood favorite combines chocolate sponge cake with whipped cream.

5 from 1 vote

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Course Dessert

Cuisine American

Ingredients

Chocolate Roll

5 egg whites stiffly beaten
5 egg yolks
1 cup confectioners sugar
1/4 cup flour
1/2 tsp salt
3 tsp cocoa powder
1 tsp Vanilla extract

Filling

1 pint heavy cream
2 tsp sugar
2-3 drops almond extract

Instructions

Chocolate Roll

Preheat oven 375F
Beat egg yolks until thick and lemon-colored.
Add dry ingredients and beat until well blended.
Add vanilla and fold in egg whites.
Grease a piece of wax paper with butter, large enough to fit a 10x15 jellyroll pan.
Spread the cake mixture into the wax paper-lined jellyroll pan.
Bake at 375 degrees F for 15 minutes.
Let it sit for a minute, then turn the cake mixture out onto a smooth cloth towel sprinkled with confectioners sugar.
Carefully remove wax paper and roll up loosely around a paper towel tube.

Filling

Whip the cream, add sugar and almond extract to taste.
After cooling cake roll, unroll and spread with sweetened whipped cream filling. Roll back up like a jellyroll and dust with confectioners sugar. Refrigerate until ready to serve.

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