snow-whirl chocolate roll

Recipe 29

Snow-Whirl Chocolate Roll

6 T. sifted Swans Down cake flour

6 T. Baker's breakfast cocoa

1/2 t. calumet baking powder

1/4 t. salt

3/4 c. sifted sugar

4 egg whites, stiffly beaten

4 egg yolks, beaten until thick, lemon colored

1 t. vanilla

Sift flour once, measure, add cocoa, baking powder, and salt, and sift together three times. Fold sugar gradually into egg whites. Fold in eggs yolks and vanilla. Fold in flour gradually. Pour into a greased pan 15 x 10 inches, lined with greased paper, or tinfoil, and bake in hot oven (400 degrees) 13 minutes. 

Quickly cut off crisp edges of cake. Turn from pan at once onto cloth covered with powdered sugar. Remove paper or foil. Spread Seven Minute frosting over cake and roll. Wrap in cloth until cool. Frost if desired. 

Seven Minute Frosting

2 egg whites, unbeaten

1 1/2 c. sugar

5 T. water

1 1/2 t. light corn syrup

1 t. vanilla 

Combine egg whites, sugar, water, and corn syrup in top of double boiler beating with rotary beater until blended. Place over boiling water and beat for 7 min. or until it stands in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread.

Mrs. Milo G. Knutson

I don't think if I tried this recipe my rolled cake would look this good, it would definitely take practice. It's a large, made from scratch version of the swiss cake roll my family loves when craving junk food. 

I love that this recipe was typed. Maybe she had to make several copies of it, or she was trying to get her recipe cards looking nicer...hhmmm. I remember using a type writer for school, typing papers. Wow, I suddenly sound very old. We had one that made your fingers hurt when you were done.

My Grandma in her later years only made angel food cake. I thought by now I would run across the recipe for it, but I am thinking she probably just used a cake mix. Even Grandma started using the convenient way to cook.

love, krissy girl