INGREDIENTS

INSTRUCTIONS

SOAKING SYRUP
MERINGUE FILLING
ADDITIONS
GARNISH
1. Preheat the oven to 400° F, with a rack in the middle of the oven.
Spray-grease a 10 x 15 jelly roll pan, and line the pan with parchment
paper or a nonstick Teflon® liner. Spray-grease and flour the
parchment and the pan (Spraying the pan first, keeps the parchment
paper in place so it doesn't lift up when you start to spread the
batter).
2. In a bowl, whisk together the flour, cocoa and salt.
3. Place the egg whites in a clean, dry, and grease-free bowl. Using
clean, dry, and grease-free beaters, beat on medium-high until foamy
and thickened. Continue beating, and gradually add 1/4 cup of the
sugar. Increase speed to high and beat the egg whites until stiff but
not dry. Place the 2 whole eggs in a large mixer bowl. Gradually beat
in the remaining 1/4 cup of sugar. Beat on high for 5 minutes until
thick, fluffy and tripled in volume. Beat in the vanilla extract and
oil
4. Sift a few tablespoons of the flour mixture over the egg yolk
mixture. Gently fold in the flour. Repeat until about 2/3 of the
flour mixture has been added. Fold in 1/3 of the egg whites. Sift and
fold in the remaining flour mixture. Gently fold in the remaining
whites.
5. Spread the batter in the prepared pan. Bake for 7 to 9 minutes
until the cake is lightly browned, and springy.
6. Place a piece of waxed paper, at least 6-inches longer than the
cake pan, on the counter. Sprinkle it liberally with powdered sugar.
7. Immediately, while the cake is hot, loosen the edges of the cake
using a sharp non-serrated knife. Turn the pan over onto the waxed
paper so that there is about 3-inches of the paper showing on one of
the short ends. Lift off the pan and remove the parchment paper. Fold
the 3-inch piece of paper over the cake, and roll the cake up. Cool
completely. When the cake is cool, it can be filled, or it can be
frozen for future use (Freeze it in the waxed paper, wrap in foil,
and then a plastic bag).
8. While the cake is cooling, combine all of the ingredients for the
soaking syrup in a small pot. Heat over medium heat, and stir until
the sugar dissolves. Increase the heat to high and bring the syrup to
a boil. Remove from the heat and let cool before using. It can be
made 3 weeks ahead and refrigerated--bring to room temperature before
using).
9. Make the Marshmallow Meringue.
10. When the cake is cool, unroll it. Cut 3/8-inch off of each short
end. Reserve these pieces. Now cut the cake in half (perpendicular to
the long end) so that you have 2 pieces, each about 10 x 7-inches.
Brush the soaking syrup over each piece (there will be 1 to 2
teaspoons excess syrup). Spread a 1/8-inch layer of the meringue over
the cakes, leaving about 1 inch at the far, long end, plain. Sprinkle
half of the chopped nuts and half of the chopped chocolate over each
cake. Roll the cakes up fairly tightly, starting from the long ends
that do have filling on them. The filling will push out towards the
plain ends and should fill them completely.
11. Spread a thin layer of the meringue on the outside of each cake.
Cut each reserved scrap of cake in half, and wrap these around the
top and bottom of each scroll. These will look like the spools on
which the Torah is rolled. Sprinkle the scrolls with the ground nuts,
leaving the spools plain. Set the cakes on a serving platter, next to
each other so that they look like Torah scrolls. Cover the cakes and
refrigerate for several hours or overnight.
12. Before serving, push tootsie rolls or other pole-shaped food into
the ends of each scroll to look like the Torah poles.
13. Cut the cakes into 3/4-inch pieces and serve two pieces per
person.
About Marshmallow Meringue: This recipe is one of the most useful
items in a lowfat repertoire. It can be used alone, as a frosting, or
as a base for other frostings and fillings.
continued in part 2

A Message from our Provider:

“Famous last words: I’ll get right with God later”