| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Pies, Cookies, To post |
8 |
Servings |
INGREDIENTS
| 5 |
|
Eggs; separated |
| 1/2 |
c |
Powdered Sugar; sifted |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Flour; sifted |
| 4 |
tb |
Cocoa Powder; sifted |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Cream Of Tartar |
| 2 |
|
Unsweetened Baking Chocolate Squares |
| 1 1/2 |
c |
Milk; scalded |
| 1/2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Vanilla |
|
|
Powdered Sugar For Garnish |
INSTRUCTIONS
THE CAKE
CHOCOLATE FILLING
FOR THE CAKE:
Beat egg yolks undil creamy. Add powdered sugar gradually and continue
beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites
with cream of tartar until stiff but not dry. Fold lightly into cake
batter. Line shallow 8 x 12-inch pan with greased geavy paper and spread
dough to thickness of about 1/4". Bake in a 325° oven for about 25 minutes
let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been
dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake
and dowel. When cool, unroll cake and spread with filling; then reroll.
FOR THE CHOCOLATE FILLING:
Grate chocolate and add to milk so that it melts while milk is scalding.
Cream sugar and eggs until light. Add flour to this mixture, stirring
gently. Add scalded milk gradually, stirring constantly. Cook and stir
until it reaches boiling point, but do not let it boil. Add vanilla; strain
and cool. Spread on cooled cake and reroll. Dust roll with powdered sugar;
slice, and serve.
Serves: 8 to 10
Source: "Mountain Measures" --Junior Leauge of Charleston, WV ed. 1974
Recipe by: Mrs. John M. Slack, III
Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May
10, 1998
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