Groups for baking a roll cake will be:
A - Blake, Trevor, Josh, Luke
B - Erich, Ethan, Jason, Zach
C - Kate, Ann, Bridget, Olivia
D - Carley, Julia, Lilly, Payton
For class on Thursday (8/30), each group is responsible for bringing in the following ingredients (utensils and other supplies will be provided):
8 eggs
8 tablespoons of Cocoa (1/2 cup)
16 tablespoons of sugar (1 cup)
2 tablespoons of flour
Official Recipe
Chocolate Roll Cake
Serving Size : 16
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each egg
8 tablespoons cocoa powder
16 tablespoons sugar
2 tablespoons flour
2 tablespoons margarine
1 tablespoon flour
Preheat oven to 400 degrees.
Butter the jelly roll pan, place parchment paper on pan, and butter paper using 1 tablespoon flour to flour paper in pan.
Measure sugar; place in bowl.
Measure flour; place in a separate bowl.
Measure cocoa; place in flour bowl and mix.
Separate egg yolks from whites; place in separate bowls.
Mix 2/3 of the sugar with egg yolks; whip until smooth and lemon colored.
Whip egg whites to soft peaks; add remaining sugar and whip until firm.
Fold egg yolk mixture into egg whites.
Place cocoa flour mix into mesh strainer; sift over egg mixture slowly; sift and fold at the same time.
Pour cocoa egg mixture into prepared pan; smooth and level cake batter.
Bake at 400 degrees for aproximately 15-18 minutes; cake will spring back and pull away from corners of pan.
Remove from oven; pass knife around sides of pan to loosen cake from sides.
Turn the pan over onto cooling rack covered with dish towel or cloth. The cake should come out with paper on it; leave paper attached to cake and allow to cool.
Yield:
"16 servings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 110 Calories; 4g Fat (33.5% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.