- Joined
- Oct 8, 2001
Cocoa Roll with Creamy Mint Filling
Cocoa Roll
1/3 c all-purpose four
¼ c + 2 tsp cocoa
¼ tsp baking soda
¼ tsp salt
4 large eggs, room temp, separated
1 tsp vanilla
¾ c sugar
Creamy Mint Filling
1 envelope whipped topping mix
½ c low-fat (1%) milk
¾ c marshmallow crème
1/8 ¼ tsp peppermint extract
4 drops green food coloring
mint sprigs optional
To prepare the cocoa roll preheat oven to 375. Line bottom of jelly-roll pan with wax paper and spray with nonstick spray. Sift the flour, cocoa, baking soda and slat over another sheet of wax paper to combine.
With an electric mixer on high, beat the egg yolks and vanilla in med bowl until lemon colored and thickened, about 5 mins. Add ¼ cup of the sugar, and beat until pale and thickened, 2 mins more. Set aside. With clean beaters, in another bowl, beat the egg whites at med. Speed until very soft peaks form, 1-2 mins. Gradually beat in the remaining ½ c sugar until stiff peaks form.
Fold the yolk mixture and 1/3 of the cocoa mixture into the egg whites, just until combines. Fold in the remaining cocoa mixture in 2 additions, just until combines; do not overmix. Evenly spread the batter into the prepared pan. Bake until the top springs back when lightly touched, 12-14 mins, do not over bake or the cake will crack when rolled.
Meanwhile, cut a sheet of paper towel covering the length of the jelly-roll pan; and lay it on flat surface. Lightly sift eh remaining 2 tsp cocoa evenly on top Carefully invert the hot cake onto the paper towel; and remove the wax paper. Starting with the short side, roll up the cake and set seam-side down on a rack to cool.
To prepare the filling with a mixer on med speed, beat together the topping mix and milk, according to package directions. Add the marshmallow cream, peppermint extract and food coloring; beat until smooth.
Gently unroll cake and spread the filling to within 1 of the edges. Roll up the cake, place it seam-side down on a serving plate and chill1 hour. Using a serrated knife, slice into 12 pieces and garnish with mint.
Servings 1/12 of cake 129 cal, 2 g fat, 25 g carb, 1 g fib, 3 g protein PTS 3
Best of WW Magazine cookbook
Cocoa Roll
1/3 c all-purpose four
¼ c + 2 tsp cocoa
¼ tsp baking soda
¼ tsp salt
4 large eggs, room temp, separated
1 tsp vanilla
¾ c sugar
Creamy Mint Filling
1 envelope whipped topping mix
½ c low-fat (1%) milk
¾ c marshmallow crème
1/8 ¼ tsp peppermint extract
4 drops green food coloring
mint sprigs optional
To prepare the cocoa roll preheat oven to 375. Line bottom of jelly-roll pan with wax paper and spray with nonstick spray. Sift the flour, cocoa, baking soda and slat over another sheet of wax paper to combine.
With an electric mixer on high, beat the egg yolks and vanilla in med bowl until lemon colored and thickened, about 5 mins. Add ¼ cup of the sugar, and beat until pale and thickened, 2 mins more. Set aside. With clean beaters, in another bowl, beat the egg whites at med. Speed until very soft peaks form, 1-2 mins. Gradually beat in the remaining ½ c sugar until stiff peaks form.
Fold the yolk mixture and 1/3 of the cocoa mixture into the egg whites, just until combines. Fold in the remaining cocoa mixture in 2 additions, just until combines; do not overmix. Evenly spread the batter into the prepared pan. Bake until the top springs back when lightly touched, 12-14 mins, do not over bake or the cake will crack when rolled.
Meanwhile, cut a sheet of paper towel covering the length of the jelly-roll pan; and lay it on flat surface. Lightly sift eh remaining 2 tsp cocoa evenly on top Carefully invert the hot cake onto the paper towel; and remove the wax paper. Starting with the short side, roll up the cake and set seam-side down on a rack to cool.
To prepare the filling with a mixer on med speed, beat together the topping mix and milk, according to package directions. Add the marshmallow cream, peppermint extract and food coloring; beat until smooth.
Gently unroll cake and spread the filling to within 1 of the edges. Roll up the cake, place it seam-side down on a serving plate and chill1 hour. Using a serrated knife, slice into 12 pieces and garnish with mint.
Servings 1/12 of cake 129 cal, 2 g fat, 25 g carb, 1 g fib, 3 g protein PTS 3
Best of WW Magazine cookbook
