Chocolate Roll


Chocolate Roll

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Servings and Ingredients

4 tbsp. cocoa
4 tbsp. potato starch
6 eggs, separated
1 tsp. gluten-free vanilla
1 c. sugar
whipped cream, for filling


  1. Sift cocoa and potato starch together. Set aside.
  2. Separate eggs into 2 bowls.
  3. Beat the egg yolks. Add vanilla and sugar and continue beating. Add cocoa/potato starch mixture.
  4. In the bowl with the egg whites, add a few grains of salt. With clean beaters, beat egg whites until stiff but not dry. Fold cocoa/yolk mixture into the beaten egg whites.
  5. Line a 10-by-15-inch pan with waxed paper. Grease the waxed paper.
  6. Spread dough over greased waxed paper, eliminating air bubbles.
  7. Bake at 350 degrees for 15 minutes.
  8. Invert cake onto a damp dish towel. Peel off paper carefully and cool.
  9. Spread whipped cream on cake and roll up carefully from the short side.

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