Chocolate Fudge Roll Cake Recipe
Servings: 2
Ingredients
- 3/4 c. flour
- 1 teaspoon baking pwdr
- Sugar
- Chocolate fudge spread (thick, like for ice cream)
- 1/2 teaspoon salt
- 4 large eggs, separated, room temperature
- 1/2 teaspoon vanilla
Directions
- Preheat oven to 375 degrees. Grease cookie sheet and line with waxed paper. In small bowl put together flour, baking pwdr and salt. In another small bowl, with mixer at high speed, beat egg whites into soft peaks; gradually sprinkle in 1/3 cup sugar, beating till sugar is dissolved and stiff peaks form.In large bowl, at high speed, beat egg yolks till thick and lemon colored; at same speed, sprinkle in 1/2 cup sugar and vanilla. Sprinkle flour mix over yolks; add in beaten whites; with rubber spatula, gently fold mix to blend thoroughly.
- Spread batter in pan; bake 15 min or possibly till top springs back when lightly touched with finger. Immediately invert hot cake onto a kitchen towel. Gently remove waxed paper and cut off crisp edges of cake. While still warm, carefully roll up cake and towel from narrow end.
- Cool cake completely on rack, then unroll and spread with chocolate fudge. Re-roll without towel and decorate top with glaze of powdered sugar mixed with a little water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 2 servings | |
| Calories 319 | |
| Calories from Fat 92 | 29% |
| Total Fat 10.26g | 13% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1350mg | 56% |
| Potassium 184mg | 5% |
| Total Carbs 37.81g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.17g | 1% |
| Protein 17.24g | 28% |
