The tag line for this dessert in Betty Crocker’s 1950 Picture Cookbook is: ” More delicate… more partyfied than Jelly Roll”. Although I never encountered the term “partyfied” before, I couldn’t agree more with Betty! Chocolate Roll seems a little special, and it’s such a happy ending to a meal.
Many of my favorite sweets don’t make good desserts because they are too rich or filling. Although I like the flavor of cheesecake, I don’t consider it a good dessert due to its richness. Cakes and pies make a good coffee time treat or maybe a late evening snack, but
Chocolate Roll can be served right after a meal because it is light and airy. The cake part is moist, and not at all heavy, and the gelatin in the cream filling makes it maintain its airy texture. The cocoa gives the whole thing a delightful chocolatey, not too sweet flavor.
Betty suggests the roll can be served with a chocolate custard sauce or frosted to look like a log. We just ate ours unadorned after a Christmas Eve dinner, and it was the perfect ending.
History: The Chocolate roll is sometimes called “Swiss Roll”. However, it is doesn’t appear to have Swiss roots. It is popular in Europe with many variations. Little Debbie makes a version that is covered in chocolate. This homemade version is better!
Time and Effort: The recipe is easy, and fairly quick to put together. The only difficulty is rolling the cake up. It’s delicate, and can fall apart during the rolling process. Isabella bought a silicon pad that can be used to bake and roll the cake. Slick!
Worth adding to your Repertoire: Should be a staple!
Beat until stiff: 6 egg whites and 1/2 tsp. cream of tartar
Beat in gradually: 1/2 C sugar
Beat until thick and lemon-colored 6 egg yolks
Beat in: 1/2 C sugar
Sift together and beat into yolk mixture: 4 T cocoa, 4 T flour, 1/4 tsp salt
Stir in : 1 tsp vanilla
Carefully fold into egg white mixture. Spread 1/2 ” thick in shallow 15 1/2″ X 10 1/2 ” pan lined with well-greased paper. Bake just until surface springs back when touched lightly with finger. Immediately turn upside-down onto towel sprinkled with confectioners’ sugar. Immediately remove paper from cake, and roll up (beginning at side). To finish, unroll, shortly before serving. Fill with double whipped cream filling. Roll up carefully to keep in cream. Chill. Serve thick slices with chocolate custard sauce if desired.
Whipped Cream Filling:
Soften 1/2 tsp. gelatin in 1 Tbls. cream and dissolve over hot water. Whip until stiff 1 Cup cold whipping cream. Beat in 1/4 cup powdered sugar, the cooled gelatin and 1 tsp. vanilla or other extract.
Chocolate Custard Sauce
2 Tbls. cornstarch
5/8 C sugar (1/2 C + t Tbls)
1/2 tsp. salt
Stir in: 2 Cups milk
bring to boil over low heat, stirring constantly. Boil 1 minute. Add 4 Tbls. butter 2 or 3 squares unsweetened chocolate, grated
Boil, stirring until thick and smooth about 2 minutes. Cool