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This is a compilation of several
recipes that add up to a great dessert, especially when made
several hours ahead.
1 / 3 cup all-purpose flour
1 / 3 cup Hershey's cocoa
1 / 4 teaspoon baking soda
4 egg yolks
1 / 2 teaspoon vanilla extract
3 / 4 cup granulated sugar, divided, 1 / 4 cup and 1 / 2 cup
4 egg whites
8 ounces brick style Neufchatel, (aka light cream cheese)
1 / 4 cup honey
2 tablespoons almond liquor
2 cups raspberries or strawberries
Equipment:
electric mixer
15 x 10 x 1 inch jelly roll pan
parchment paper
clean dish towel
food processor with steel blade
oval platter
Preheat oven to 375 degrees.
Line a 15 x 10 x 1 inch baking
sheet with parchment paper.
Stir together flour, cocoa and
baking soda. Set aside.
Beat egg yolks and vanilla in
medium bowl on high speed of mixer for 5 minutes or until thick
and lemon colored. Gradually add 1/4 cup of the granulated
sugar, beating on high speed until sugar is almost dissolved.
Wash and dry beaters. Beat egg
whites in large bowl on medium speed of mixer until soft peaks
form (tips curl). Gradually add remaining 1/2 cup granulated
sugar, beating until stiff peaks form (tips stand straight).
Fold egg yolk mixture into beaten egg whites. Sprinkle flour
mixture over egg mixture; fold in gently just until combined.
Spread batter evenly in prepared pan.
Bake 12 to 15 minutes or until
cake springs back when touched lightly. Immediately loosen edges
of cake from pan; turn cake out onto a towel sprinkled with
powdered sugar. Roll up towel and cake, jellyroll style,
starting from one of the cake's short sides. Cool on wire rack.
To prepare filling, mix light
cream cheese with honey and almond liquor in food processor
until smooth. Carefully unroll cake and spread filling.
Slice berries, if large and place
over filling.
Roll cake and refrigerate until
serving time. Garnish with fresh mint and additional berries, if
desired.
