Chocolate Cake Roll
You will need:
1/3 cup cake four
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar, divided
confectioners' sugar
For The Filling
1 container (8 ounces) frozen whipped topping, thawed
Serves 10
Making the Cake
1. Preheat oven to 350 F. Line a 15- x 10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
2. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.
3. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
4. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes. Rolling And Filling The Cake
1. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges.
2. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool.
3. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.
Tips
For easier slicing, place cake in freezer 20 minutes before you're ready to serve.
Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.
Mix some mini chocolate morsels into the filling before spreading on the cake for a chocolaty suprise.
Fancy Roast Chicken Dinner
You Will Need
For The Roast Chicken
3 cups seasoned bread stuffing
1 roasting chicken (about 7 pounds)
1 teaspoon salt
1 teaspoon black pepper
For The Roast Garlic
4 tablespoons melted butter
1/4 cup olive oil
3 heads of garlic
For The Vegetable Bundles
1 large carrot
1 pound green beans, steamed
1 bunch green onions, stalks only, blanched
Serves 6
Roasting The Chicken
1. Preheat oven to 350 F. Prepare stuffing according to package directions. Sprinkle chicken with salt and pepper. Spoon stuffing into cavity. Tie legs together.
2. Place chicken on rack in a roasting pan. Roast until meat thermometer inserted in thickest part of thigh registers 180 F., about 2 hours.
Roasting The Garlic
1. To roast the garlic, in a small bowl, combine butter and olive oil. Cut garlic heads in half; do not peel.
2. Brush butter mixture over cut garlic heads. Place garlic on a small baking sheet. Roast alonside chicken.
Making The Vegetable Bundles
Fill a medium bowl with ice water. Using a vegetable peeler, or a sharp paring knife, peel carrot into very thin strips. In a small saucepan, bring
water to boil.
2. Drop carrot strips into boiling water until they become limp, about 10 seconds. Remove strips and plunge into ice water; set aside.
3. Gather some green beans; wrap a carrot strip around each bunch and tie with blanced green onion stalk.
Serving The Chicken
1. Transfer chicken to a serving platter; let stand for 15 minutes before carving. Transfer stuffing to a serving bowl.
2. Arrange green bean bundles around chicken. Place roasted garlic heads on a decorative plate. Tips
To steam green beans, bring a little water to a boil in a large saucepan. Place green beans in a steamer basket and place basket in pan. Steam, covered, just until tender, about 5 minutes.
To blanch green onion stalks, plunge stalks into boiling water until they become limp, about 5 seconds. Plunge into ice water and drain.
