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Ingredientes
- 4 Large eggs, separated
- 1/2 c. sugar
- 1 teaspoon vanilla
- 1/3 c. sugar
- 1/3 c. cocoa
- 1/2 c. flour
- 1/2 teaspoon baking pwdr
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 c. water
- 1 c. chilled whipping cream
- 1/4 c. confectioners' sugar
- 1/4 c. finely crushed peppermint candy
Direcciones
- Line 15 1/2 x 10 1/2 x 1 inch pan with foil; grease generously. In large mixer bowl, beat egg whites till foamy; gradually add in 1/2 c. sugar, beating till stiff peaks form. Set aside.
- In small bowl, beat yolks and vanilla on high speed 3 min; gradually add in 1/3 c. sugar. Continue beating 2 more min.
- Combine dry ingredients; add in to yolk mix alternately with water on low, beating just till smooth. Gradually fold chocolate mix into whites; spread proportionately in pan. Bake at 375 degrees for 12 min or possibly till top springs back when touched.
- Immediately loosen cake, invert on towel sprinkled with confectioners' sugar. Remove foil. Roll cake in towel starting from narrow end; cold on wire rack. In small bowl, beat cream till slightly thickened. Add in confectioners' sugar, and peppermint candy; beat till stiff. Unroll cake; remove towel. Spread with filling; re-roll cake. Heat butter, add in cocoa and water. Stir till smooth. Blend in confectioners' sugar and vanilla. Glaze cake and chill. 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 106 | 31% |
| Total Fat 11.92g | 15% |
| Saturated Fat 6.07g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 263mg | 11% |
| Potassium 83mg | 2% |
| Total Carbs 52.25g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 39.33g | 26% |
| Protein 6.72g | 11% |
