Today's recipe comes from the kitchen of Virginia Samuelson.
Chocolate Roll Cake
Ingredients:
5 Large egg whites
¼ C Cugar
1 C Powdered sugar
¼ t Salt
3 T Cocoa
Directions:
- Whip 5 large egg whites until stiff
- Add ¼ C sugar, whip until smooth (set aside)
- Whip 5 large egg yolks until thick and creamy yellow (set aside)
- Sift together, and then, while beating, slowly add to egg yolk mixture:
- 1/4 C flour
- 1 C powdered sugar
- ¼ t salt
- 3 T cocoa
- Fold whipped egg whites into above
- Spread evenly in waxed paper lined 10" X 15" sheet pan
- Bake 15 to 20 minutes in 375 degree oven
- Turn onto powdered sugar dusted towel
- Remove waxed paper while hot
- Roll cake in towel and cool
- Spread with sweetened whipped cream
- Frost with chocolate cream frosting
Chocolate Icing
(Will need a recipe and 1/2 for the Yule Log)
Ingredients:
1 1/2 cups of semisweet chocolate morsels
8 Tablespoons of unsalted butter at room temperature
2/3 cups of milk
1 teaspoon of vanilla extract
1 cup of confectioners' sugar
Directions:
1. Combine the chocolate and butter in a small heavy saucepan, and melt over very low heat.
2. Remove the pan from the heat, stir in the milk and vanilla, and transfer the mixture to a mixing bowl.
3. Add the sugar gradually, beating with an electric mixer. Continue beating until the mixture is smooth; it will be runny.
4. Refrigerate the mixture for 1 hour, beating it every 15-minutes (The icing will stiffen).
Mushroom Meringues
Ingredients:
3 Large egg whites
¼ t Salt
¼ t Cream of Tarter
1 C Sugar
1 t Vanilla
Cocoa
Choclate Chips
Directions:
- Line cookie sheet with foil or waxed paper
- Whip 3 large egg whites ½ minute, then add ¼ t salt and ¼ t cream of tarter
- Continue whipping until stiff
- Gradually add 1 C sugar and 1 t vanilla, and continue whipping until VERY STIFF --- about 7 or 8 more minutes ---- totaling 15 minutes +/- in all
- Using a 1/4" to 3/8" round pastry tip in 16" pastry bag,
- Shape stem first, with it’s base thicker --- 1 to 1-3/4" long, Make some stems straight, and some with a slight bend. Either cut from the pastry tip, or just pull up without pressing more meringue from the pastry bag.
- The tops can be cut square later before attaching tops to stems.
- To make tops, hold pastry tip close to the pan as the pastry bag is smoothly pressed until the mushroom cap is the size you wish it to be --- then sharply twist tip as it is pulled away to avoid point or peak.
- Sprinkle tops with cocoa by carefully dusting cocoa through a fine strainer
- Place pan on lower rack in over, and bake at 225 degrees. Turn oven off after 1 hour. Allow meringues to remain in the closed door oven one more hour.
- Cut stems at desired length, Melt enough chocolate chips into which to dip stem ends to attach to mushroom caps.
Here is a second recipe for meringue:
Combine the following in a large bowl, and whip at high speed for 5 minutes
1 T Wilton Meringue powder
¼ C water
3 T + 2 t sugar
Gradually add an additional 3 T sugar as you continue to whip at high speed for an additional 5 to 8 or 9 minutes or until very stiff and dry.
