Chocolate or white cake roll recipe? You know like a pumkin roll but made of chocolate or white cake instead?

Answer 1

Chocolate Cake Roll

You'll wow them with this rolled cake with whipped topping filler.

Ingredients

1/3 cup Cake flour
1/3 cup Unsweetened cocoa powder
2 tbsp Cornstarch
1/2 tsp Baking soda
1/2 tsp Baking powder
1/3 tsp Salt
4 Large eggs, separated
1 cup Granulated sugar, divided
Confectioners' sugar
1 Container (8 oz) frozen whipped topping, thawed

Preparation

Making the Cake:

Preheat oven to 350 deg. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.


Rolling and filling the cake:

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.
Cook's Notes

Mix some mini chocolate morsels into the filling before spreading on the cake for a chocolaty surprise.

For easier slicing, place cake in freezer 20 minutes before you're ready to serve.

Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.

Answer 2

heres a delish cake roll

Chocolate Banana Cake Roll
INGREDIENTS
5 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
1 tablespoon baking powder
5 egg yolks
3/4 cup white sugar, divided
5 egg whites
1 teaspoon vanilla extract
1 cup sweetened whipped cream
2 bananas, peeled
2 tablespoons confectioners' sugar for dusting
2 cups prepared chocolate frosting
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.
Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.

Answer 3

Ingredients

5 separate eggs
1/4 c. flour
1/4 c. sugar
1 tsp. vanilla extract
4 tbsp. sifted confectioners? sugar
1 tbsp. superfine sugar*
1 c. heavy cream, whipped
1 1/4 tsp. rum extract or real rum
coconut shavings

Directions
Start by preheating your oven to 350F.

Butter a 15 x 8-inch baking pan and line with baking parchment paper or wax paper.

Butter well again, and dust lightly with 2 tablespoons of the confectioners' sugar.

Beat egg yolks only and 1/4 cup sugar until thick and smooth.

Stir in the flour, and vanilla extract and blend well.

Whip egg whites until stiff, but not dry and fold into yolk and flour mixture.

Pour batter into the pan and spread out evenly.

Bake for 15 minutes. Cool for 5 minutes, then turn onto a cloth to cool.

After 10 minutes peel paper off.

Combine whipped cream, rum and sugar. Adjust to your own taste.

Spread over cake and roll cake like a jellyroll, starting with the long edge.

Sprinkle with remaining confectioners' sugar and add the coconut shavings.

Serve in slices with the superfine sugar.

Let it cool before you eat it because the jelly might be HOT!!!

Tips
Add 1/4 cup of cocoa powder if you like it chocolatly.

*To make super fine sugar, put desired amount of granulated sugar in a blender and blend at high speed for approximately 30 seconds.

Answer 4

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 5

I would check out www.allrecipes.com.

I love this website, it even allows you to scale down (or up).