Eggnog Chocolate Cake Roll Food

EGGNOG CAKE ROLL

Steps:

• In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well. , In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean., Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool., Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired.

EGGNOG CAKE ROLL

Steps:

• 1. In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well.
• 2. In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean.
• 3. Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool.
• 4. Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired. Yield: 10-12 servings.
• 5. Editor's Note: This recipe was tested with commercially prepared eggnog. Nutrition Facts: 1 serving (1 slice) equals 274 calories, 12 g fat (7 g saturated fat), 117 mg cholesterol, 132 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

HOT COCOA CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form, 3 minutes. Gradually beat in 1/4 cup granulated sugar. Increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks with the remaining 1/2 cup granulated sugar, the oil, milk, vanilla and espresso powder in a large bowl. Sift the flour, cocoa powder, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 10 to 12 minutes. Let cool 5 minutes.
• Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the cake with cocoa powder. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
• Meanwhile, make the filling: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, 2 minutes. Add 1 1/2 cups marshmallow cream and the vanilla; increase the speed to medium high and beat until fluffy, 2 minutes. Reduce the speed to low. Beat in the confectioners' sugar, then the milk, then increase the speed to medium and beat until thick and spreadable.
• Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife, then transfer to a rack set on a baking sheet.
• Make the glaze: Microwave the chocolate with the heavy cream in a microwave-safe bowl, stirring every 30 seconds, until smooth. Pour over the cake; spread to coat. Transfer to a platter and refrigerate 15 minutes.
• Microwave the remaining 1/4 cup marshmallow cream in a microwave-safe bowl, stirring every 5 seconds, until loose. Drizzle over the cake.

CHOCOLATE ROLL

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
• Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
• Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
• Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
• Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
• Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
• Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
• Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
• Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
• When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.

CONTEST-WINNING EGGNOG CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

CHOCOLATE EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with Pam, then dust with flour.
• Set aside.
• Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
• Set aside.
• Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
• Microwave for 1 minute at HIGH power.
• Stir to melt and lumps remaining.
• Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
• Blend with an electric mixer on low for 30 seconds.
• Stop and scrape down sides of bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
• The batter should look well combined.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place the pan in the oven.
• Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
• Cool completely.
• Frost with eggnog frosting.
• To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
• Blend with electric mixer on low for 30 seconds to incorporate.
• Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
• Increase the speed to medium and beat until light and fluffy, about 1 minute.
• If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
• Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.