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CHOCOLATE MINT ROLL
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Source: Kate Smith
| 6 tablespoons | sifted Swans Down Cake Flour |
| 1/2 teaspoon | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 3/4 cup | sifted sugar |
| 4 | egg whites, stiffly beaten |
| 4 | egg yolks, beaten until thick and lemon-colored |
| 1 teaspoon | vanilla |
2 squares Baker’s Unsweetened Chocolate, melted
Sift flour once, measure, add baking powder and salt, and sift together three times. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradually. Then beat in chocolate, gently but thoroughly. Turn into 15 x 10-inch pan which has been greased, lined with paper to within 1/2 inch of edge, and again greased. Bake in hot oven (400° F.) 13 minutes, or until done. Quickly cut off crisp edges of cake and turn out on cloth covered with powdered sugar; remove paper. Spread half of Mint Frosting over cake and roll as for jelly roll. Wrap in cloth and cool about 5 minutes. Cover with remaining frosting. When frosting is set, cover with bittersweet coating, made by melting 2 additional squares of Baker’s Unsweetened Chocolate with 2 teaspoons butter.
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