Chocolate Cake Roll
- 1/3 cup Dutch processed cocoa powder, plus more for dusting
- 1 teaspoon instant espresso powder, optional
- ¼ cup boiling water
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 6 large eggs, separated
- ½ cup granulated sugar
- ¾ teaspoon cream of tartar
- 2 tablespoons plus 2 teaspoons granulated sugar
- Preheat the oven to 350 degrees Fahrenheit. Spray a 16-by-11-inch rectangular jelly-roll pan with nonstick cooking spray. Line with parchment paper, allowing the paper to extend over the sides by approximately ½ inch. Spray the parchment again with nonstick cooking spray. Place 1 tablespoon cocoa powder into the greased pan, rotating to coat all surfaces and knock out the excess. Set aside.
- Using a whisk, blend cocoa powder, espresso if using, and boiling water until well blended and cocoa has dissolved.
- Whisk in butter and vanilla and blend well. Set aside.
- In the bow of an electric mixer, using the whip attachment, beat the 6 egg yolks and ½ cup granulated sugar on high speed until light and pale yellow, approximately 2-3 minutes.
- On medium speed, add cocoa mixture to yolks and blend well. Pour mixture into a large mixing bowl.
- Using a clean, dry, electric mixing bowl and clean, dry whip attachment, beat the 6 egg whites on high speed until foamy.
- Add the cream of tartar and beat on high until soft peaks form.
- Slowly add the 2 tablespoons and 2 teaspoons granulated sugar, beating on high speed until stiff peaks form. Scoop approximately 1/3 egg whites and whisk them into the cocoa and yolk mixture and whisk mixture to lighten the batter.
- Add remaining whites on top of the cocoa mixture, and using a rubber spatula, fold together until only a few streaks remain. Do not over fold.
- Pour batter into pan, spreading evenly, and bake for 18 minutes or until cake is slightly puffy and springs back when a finger is gently pressed into it. Sift approximately 1 tablespoon of cocoa over the surface of the cake. Place a clean, damp kitchen towel over the cake and allow it to cool.
- Remove the towel and place a parchment-lined, 12-by-18-inch sheet pan over the cake and flip the cake over. Gently peel the parchment paper off the top of the cake.
- Roll the cake roll with any desired filling using the bottom parchment paper as a guide to help you roll.
Makes 1 16-by-11-inch rectangular cake (which is also gluten-free!)