14 ounces egg yolks (about 24 total)
36 ounces granulated sugar
12 ounces unsweetened chocolate, melted
2 tablespoons vanilla
9 ounces cake flour
1 tablespoon baking powder
1 1/2 teaspoons salt
24 1 lb 11 oz egg whites
Servings: 48
1. Beat egg yolks on high speed, using flat beater.
2. Add sugar and continue beating until mixture is lemon colored, thick, and fluffy.
3. Add chocolate and vanilla. Blend on low speed.
4. Combine flour, baking powder, and salt. Add to creamed mixture on low speed.
5. Beat egg whites on high speed until they form rounded peaks. Fold into cake mixture on low speed.
6. Scale batter, 1 lb 7 oz per pan, into four greased 12x18x2-inch pans lined with baking liners.
7. Bake at 325°F for 20 minutes.
8. When baked, removed from pans and quickly remove baking liner. Trim edges if hard.
9. Roll and let stand a few minutes. Unroll and spread with one of the fillings suggested (see Note).
10. Roll up securely. Cover with a thin layer of Chocolate Icing.
Yield: 4 pans
Notes: Suggested fillings: Custard Filling or whipped cream, plain or flavored with peppermint.
Ice Cream Roll. Spread with a thick layer of softened vanilla ice cream. Roll up securely and wrap in waxed paper. Place in freezer for several hours before serving.
36 ounces granulated sugar
12 ounces unsweetened chocolate, melted
2 tablespoons vanilla
9 ounces cake flour
1 tablespoon baking powder
1 1/2 teaspoons salt
24 1 lb 11 oz egg whites
Servings: 48
1. Beat egg yolks on high speed, using flat beater.
2. Add sugar and continue beating until mixture is lemon colored, thick, and fluffy.
3. Add chocolate and vanilla. Blend on low speed.
4. Combine flour, baking powder, and salt. Add to creamed mixture on low speed.
5. Beat egg whites on high speed until they form rounded peaks. Fold into cake mixture on low speed.
6. Scale batter, 1 lb 7 oz per pan, into four greased 12x18x2-inch pans lined with baking liners.
7. Bake at 325°F for 20 minutes.
8. When baked, removed from pans and quickly remove baking liner. Trim edges if hard.
9. Roll and let stand a few minutes. Unroll and spread with one of the fillings suggested (see Note).
10. Roll up securely. Cover with a thin layer of Chocolate Icing.
Yield: 4 pans
Notes: Suggested fillings: Custard Filling or whipped cream, plain or flavored with peppermint.
Ice Cream Roll. Spread with a thick layer of softened vanilla ice cream. Roll up securely and wrap in waxed paper. Place in freezer for several hours before serving.
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