Friday, February 26, 2010

Chocolate Roll using Genoise

This is a really old picture, but for some reason I couldn't find the post on my blog. Maybe when I exported then imported it from Jamilas Creations it got lost? Who knows!

9 eggs separated
1 cup flour
1 cup sugar
2 tbs vanilla
pinch of salt

Whip the yolks until pale and think, slowly pour the sugar in a stream and cream for a minute or two until looks creamy and thick. Add vanilla then slowly add the flour and beat until well incorporated.
In a separate bowl beat the egg whites and a pinch of salt until stiff. Then fold them into the flour mixture.
Pour and smooth evenly onto a baking sheet that is lined with parchment paper.
Bake at 350 about 20 minutes until light golden and well set.
Take out and cool completely for about 30 minutes. After it's done cooling make your filling in a well cleaned and cold whisk and bowl. I put mine in the freezer for about 10 minutes before whipping up my filling.

2 cups heavy whipping cream
1 ts vanilla or lemon extract
6 tbs of sugar
4 spoons of cocoa powder

Beat the cream with sugar and extract.
Add the cocoa powder and gently fold in.
After your cake is completely cooled invert cake onto a towel and peel away the paper, pick which side you would like to show and spread your filling and roll up.


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