Chocolate Jelly Roll with Mocha Cream
Source of Recipe
List of Ingredients
4 eggs -- room temperature
3/4 cup sugar
3/4 cup flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
1/3 cup sugar
3 tablespoons flour
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/2 teaspoons instant coffee granules
Preheat oven to 350 degrees F.
Grease a 10 x 15-inch jelly roll pan. Line bottom with waxed paper.
Beat eggs until thick and lemon colored. Add sugar in 3 additions beating well. Mix in vanilla. Transfer to large mixing bowl for better and easier addition of flour.
Sift flour, cocoa, baking powder and salt over batter about 1/3 at a time. Gently fold in. Pour into prepared pan. Bake in oven for about 12 to 15 minutes until an inserted wooden pick comes out clean.
Sift powder sugar or cocoa over tea towel. Invert cake onto towel. Carefully remove waxed paper. Trim crisp edges if any. Roll up from short side along with towel. Make filling.
Heat milk in small heavy saucepan over medium heat until it boils.
Meanwhile mix sugar, flour and salt together. Mix in egg. Stir into boiling milk until it returns to a boil and thickens.
Remove from heat. Add vanilla. Cool. This will curdle if boiled too long. If you rather, cook it in double boiler. Makes 1 1/3 cups.