Fast n' Easy Chocolate Cake Roll

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“This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks”
READY IN:
30mins
SERVES:
10
YIELD:
1 15" x 10" pan
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
  2. Mix well; set aside.
  3. In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
  4. In a smaller bowl, using clean beaters, beat whites on high until foamy.
  5. Gradually add 1/2 cup sugar; beat til stiff but not dry.
  6. Fold 1/3 egg whites into egg yolk mixture.
  7. Alternately fold in remaining whites and flour mixture.
  8. Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
  9. Poor batter in pan, smooth top.
  10. Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
  11. Dust a clean tea cloth with remaining sugar.
  12. Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
  13. Starting with a long side, tightly roll up cake with cloth.
  14. Transfer seamside down, to a wire rack to cool.
  15. Unroll cake; remove cloth.
  16. Spread cool whip and re-roll cake.
  17. Place seamside down on a plate and dust with confectionery sugar before serving.
  18. I add some chopped chocolate bits to the cool whip sometimes for a change.

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