|
|
Instructions |
|
|
|
Preheat oven to 375F. Grease 15 1/2 X 10 1/2- inch jelly-roll pan;line pan with waxed paper. Grease waxed paper;set aside. Place flour,baking powder and salt in small bowl;stir to combine. Beat egg yolks and 2/3 cup granulated sugar in separate small bowl with electric mixer at high speed about 5 minutes or until thick and lemon colored, scraping down side of bowl once. Beat in vanilla;set aside.
|
|
|
|
Beat egg whites in clean large bowl using clean beaters with electric mixer at high speed until foamy. Gradually beat in remaining 1/3 cup granulated sugar, 1 Tlb at a time. until stiff peaks form.
|
|
|
|
Fold flour mixture into egg yolk mixture. Fold flour/egg yolk mixture into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12-15 minutes or until cake springs back when lightly touched with finger. Meanwhile, lightly sift powdered sugar over clean dish towel.
|
|
|
|
Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off waxed paper. Gently roll up cake in towel from short end,jelly roll style.Let rolled cake cool completely on wire rack. Unroll cake; remove towel. Spread cake with chilled filling to within 1/2 inch of edge;re-roll cake. Spread prepared frosting over cake roll. Garnish.
Chocolate filling- Place chocolate chips in heavy 1-qt saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; stir in rum. Cover and refrigerate about 1 1/2 hours or until filling is of spreadable consistency, stirring occasionally.
|
|
|
|
Originally Submitted
12/29/2021
|
