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Alice McGinty's Chocolate Roll

Nate Leonard
This childhood favorite combines chocolate sponge cake with whipped cream.
5 from 1 vote
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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