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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