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From Dorothy McNett's recipes at www.dorothymcnett.com It's a little time consuming, but so festive!
5 eggs, separated
Preheat oven to 375 degrees. Line a jelly roll pan (10 by 15 inch works best) with parchment paper. Brush lightly with oil. Set aside. Separate the eggs, putting the whites in one batter bowl and the yolks in another. Be very careful not to get any of the egg yolk into the egg whites. Combine the flour and baking powder into yet another bowl, whisk well and set aside. Now beat egg whites with egg beater or electric mixer until stiff but not dry. Set aside. Using the same beater, beat the egg yolks until well mixed and fluffy. Beat in the brown sugar and vanilla, and then the flour mixture. The batter will be very thick. Remove the beater and with a silicone spatula or spoon, gently fold in the egg whites, mixing carefully. Spread into baking pan and bake 12-13 minutes, or until lightly browned on the top. Loosen edges from the pan and invert the pan onto a clean towel that has been dusted with powdered sugar. Trim off any crusty edges. Roll the cake while it is still hot with the towel and allow to cool. In a batter bowl blend the cream and brandy. Add the chocolate pieces. Microwave on high 1 minute. Stir to see if it has all melted. If not, add another 30 seconds. Stir again until melted. Allow to cool. Unroll the cooled jelly roll and gently spread chocolate mixture over the cake. Roll and place the cake on the seam on a serving plate. With a serrated knife, slice off about a 2 inch piece, on an angle, from one end. Place this on top of the roll. Frost with chocolate frosting, building the frosting up around the sides of the knothole but do not cover the top of the knothole, and working the frosting under the roll as possible. Using a knife or other tool, make marks in the frosting to resemble the texture of wood bark. Decorate with cherries or cranberries and candy leafs, if desired.
Recipe created 1998-11-05.