Sunday, September 7, 2008

Jelly Roll Cake with Chocolate Pastry Cream

5 large eggs, separated
1/2 cup sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
confectioner's sugar

Preheat oven to 350° F. Grease and line with wax paper 15" x 10"
jelly-roll pan .
With the whip attachment of your mixer, whip egg whites until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form, it should be stiff and shiny. In a separate bowl,
beat egg yolks, vanilla extract and remaining 1/4 cup sugar. Continue beating until thick and fluffy. Mix in all-purpose flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.

To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Invert cake onto the prepared towel and carefully peel off the wax paper. Starting from one short edge, roll up the cake and the towel together. Cool completely. After cooling, unroll cake and use as desired.


2 pieces EGG YOLKS
22.5 grams CORNSTARCH
15 grams BUTTER

Pour milk into stainless steel pot and cook over low heat. In another bowl, whisk egg yolks, sugar and corstarch until smooth. Add cocoa powder and whisk well. Pour half of hot milk in a steady stream over egg yolk mixture continuously whisking. Add mixture back into pot and continue whisking over low fire. Mixture will thicken. When done, transfer pastry cream into stainless steel bowl and place over bowl with ice and water to cool. When cool spread over jelly roll cake evenly. Roll cake tightly and slice.

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