Chocolate Roll

A baking recipe found in “Baker’s Favourite
Chocolate Recipes” published in 1943

Chocolate Roll

1/2 cup sifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs
3/4 cup sifted sugar
1 teaspoon vanilla
2 squares unsweetened chocolate
2 tablespoons sugar
1/4 teaspoon soda
3 tablespoons cold water


[1] Sift flour once, measure, add baking powder and salt, and sift together three times. Place eggs in deep bowl, add 3/4 cup sugar and beat with rotary beater until very thick and light. Add flour, all at once, stirring well.

[2] Add vanilla. Melt chocolate over boiling water. Remove from heat and add immediately 2 tablespoons sugar, soda, and cold water. Stir until thick and light, then fold quickly into batter, blending well.

[3] Turn into 15xl0-inch pan which has been greased, lined with paper to within 1/2 inch of edge, and again greased. Bake in moderate oven (375° F.) 15 minutes, or until done.

[4] Cut off crisp edges of cake and turn out on cloth; remove paper and cool just 5 minutes. Quickly spread half of Mint Frosting over cake and roll as for jelly roll. Wrap in cloth and cool on rack. Cover with remaining frosting. When frosting is set, cover with Chocolate Coating.

Mint Frosting

2 egg whites, unbeaten
1 1/2 cups sugar
5 tablespoons water
1 1/2 teaspoons light corn syrup
1 teaspoon peppermint extract
Green food colouring

Combine egg whites, sugar, water, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add peppermint extract  and beat until thick enough to spread.

Chocolate Coating

2 squares unsweetened chocolate
2 teaspoons butter

Melt chocolate and butter over hot water and blend. When frosting on cake is set, pour slightly cooled chocolate mixture from tip of spoon over cake, letting it run down on sides. Keep cake in cool place until chocolate is firm.