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These chocolate cake rolls are classic chocolate sponge cakes rolled and topped with some delicious filings! Cake Rolls are impressive desserts that are perfect for the holidays. The pumpkin roll is the classic recipe but these are some other fun holiday treats to try.
There are 4 steps to make a Vanilla Swiss roll cake recipe. Roll > UN-roll > Fill > Re-Roll. This is how you can do that easily without ending up with a cracked cake, or a cake that doesn’t hold shape after rolling (becomes flat or droops down).
Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar. Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them.
Roll up cake. Sprinkle with powdered sugar. Increase eggs to 4. Beat in 1/4 cup unsweetened baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly or jam. Spread 1 to 1 1/2 pints (2 to 3 cups) slightly softened ice cream over cooled cake. Roll up cake; wrap in plastic wrap.
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