Description
ohmigod.
Ingredients
| 2 | c | heavy (whipping) cream |
| 1⁄2 | c | confectioner's (icing) sugar |
| 1⁄2 | c | unsweetened cocoa powder |
| 1 | t | vanilla |
| 6 | egg yolks | |
| 1⁄2 | c | white sugar |
| 1⁄3 | c | unsweetened cocoa powder |
| 1 1⁄2 | t | salt |
| 6 | egg whites | |
| 1⁄4 | c | white sugar |
| confectioner's sugar for dusting |
Notes
don't worry about this looking fancy. icing sugar covers all mistakes (it's supposed to look like snow... and it does!) it's a bit of prep time, if you are not used to baking, but it's totally worth it.
Instructions
*there are some repetitions in this recipe, because there are two parts to it. don't leave anything out! and no, it does not taste too sweet at all!
preheat oven to 375 degrees and line a 10"x15" baking pan with parchment paper. in a large bowl whip cream, 1/2 c. icing sugar, 1/2 c. cocoa and 1 tsp vanilla until thick and stiff (yes, it will go stiff. keep at it!) refrigerate.
in a large bowl beat egg yolks and 1/2 c. sugar until thick and pale. (yes, it will thicken. be patient!) blend in 1/3 c. cocoa, 1 1/2 tsp vanilla and salt.
in a large GLASS bowl, with CLEAN beaters, whip egg whites to soft peaks. gradually add 1/4 c. sugar and beat until stiff peaks form (it'll go all shiny). fold the yolk mixture into the whites. spread batter evenly into the pan.
bake 12-15 mins or until cake springs back with gentle touch. dust a clean dishtowel with icing sugar and turn the cake out on to the towel. remove the parchment paper (some may stick and tear the cake. don't panic). roll the cake up with the towel from the short end. cool for 30 mins.
unroll the cake, spread the filling to within 1" of the sides. roll the cake up with the filling inside. place seam down on a serving plate. refrigerate until serving. dust with icing sugar (this is will cover all your mistakes and make it look like a winter wonderland). garnish with flowers, holly, as you wish! this will be inhaled!
