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Chocolate Jelly Roll Recipe

   
 

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     Chocolate Jelly Roll

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
3 eggs
heaping 1/3 cup superfine sugar
1 Tbsp unsweetened cocoa
scant 1 cup self rising flour
1 Tbsp boiled water, cooled
1 cup lowfat cream cheese, softened
1 Tbsp finely grated orange rind
2 tsp honey
 

Instructions
Preheat oven to 425 F/220 C. Line a jelly roll pan with parchment paper. Break the eggs into a heatproof bowl and add sugar. Place the bowl over a simmering pan of water and whisk until the whisk leaves a trail when dragged across the surface. Remove from heat and whisk until cooled.
Sift cocoa and flour together in a separate bowl, then stir lightly into the egg mixture. Add the cooled boiled water, stir, then pour into prepared pan. Tap pan lightly on counter to remove any air bubbles.
Bake for 8-10 minutes, or until the top springs back lightly when touched. Remove from oven, and invert cake onto another piece of parchment paper, sprinkled with superfine sugar. Remove pan and carefully strip off the parchment paper. Place another sheet of parchment on top and roll cake up, leave until cold.
To make filling, combine cream cheese, orange rind and honey together in bowl. When cake is cold, unroll and spread cream cheese mixture over top. Carefully roll cake back up and trim edges. Cut into 12 equal slices, and serve.


Originally Submitted
9/2/2011





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