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Recipe: 50's Chocolate Wafer Whipped Cream Roll
Similar Categories: 50s, Chocolate, Wafer, Whipped, Cream, Roll
50's Chocolate-Wafer Whipped Cream Roll
2 cups heavy cream
1/4 cup confectioners' sugar
1 1/2 teaspoons vanilla extract, or 1/2 teaspoon vanilla and 2 tablespoons
orange liqueur
48 chocolate wafers, recipe follows
Cocoa or cookie crumbs for dusting
Chocolate Wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter at room
temperature
1 large egg
Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and
preheat to 375 degrees F. In a food processor or the bowl of an electric
mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder,
salt, and sugar. While pulsing on low speed, add the butter, then the egg.
Process or beat until the dough is thoroughly blended and massed together.
Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie
sheets at 2-inch intervals. With moistened fingers, round out the cookies
and flatten them a little. Bake for 9 minutes, turning the pans once for
even baking, until the cookies are set. Set the cookie sheets on a rack to
cool.
In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes. Add the
confectioners' sugar and vanilla, and continue whipping until stiff but
smooth, about 1 minute. Spread the wafers evenly with the whipped cream,
about a 1/4 inch thick, and set in stacks of 8. Turn the stacks on their
sides and line them up, one after the other, like the wheels on an
eighteen-wheeler, 4 rows deep. Frost the top and sides with the remaining
whipped cream to form a loaf. Refrigerate for at least 3 hours, until firm.
To serve, dust lightly with cocoa or cookie crumbs. Slice with a serrated
knife dipped in hot water.
Yield: 8 servings
2 cups heavy cream
1/4 cup confectioners' sugar
1 1/2 teaspoons vanilla extract, or 1/2 teaspoon vanilla and 2 tablespoons
orange liqueur
48 chocolate wafers, recipe follows
Cocoa or cookie crumbs for dusting
Chocolate Wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter at room
temperature
1 large egg
Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and
preheat to 375 degrees F. In a food processor or the bowl of an electric
mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder,
salt, and sugar. While pulsing on low speed, add the butter, then the egg.
Process or beat until the dough is thoroughly blended and massed together.
Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie
sheets at 2-inch intervals. With moistened fingers, round out the cookies
and flatten them a little. Bake for 9 minutes, turning the pans once for
even baking, until the cookies are set. Set the cookie sheets on a rack to
cool.
In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes. Add the
confectioners' sugar and vanilla, and continue whipping until stiff but
smooth, about 1 minute. Spread the wafers evenly with the whipped cream,
about a 1/4 inch thick, and set in stacks of 8. Turn the stacks on their
sides and line them up, one after the other, like the wheels on an
eighteen-wheeler, 4 rows deep. Frost the top and sides with the remaining
whipped cream to form a loaf. Refrigerate for at least 3 hours, until firm.
To serve, dust lightly with cocoa or cookie crumbs. Slice with a serrated
knife dipped in hot water.
Yield: 8 servings
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