You may be wondering who in the world ate this entire cake roll when A absolutely despised peanut butter in sweets. Not me, that’s for sure. I mean, I could’ve eaten in one sitting but restrain set in and I brought it over for a double date at a friend’s house. People often ask how we stay so fit with all the food I cook and photograph. The answer is threefold:: 1) we end up taking many dishes over to friends or family OR we host dinner at our house, a pretty frequent occasion 2) we hit the climbing gym a few times a week and I make regular trips over to the “regular” gym on many days I don’t climb 3) we do gain weight (remember that carrot cake? it didn’t eat itself.) and so we have to watch what we eat subsequent days. It’s always a struggle because we are both huge foodies who love to eat and talk food. We’re those people who are on vacation enjoying breakfast while discussing where we’ll head for lunch. Food blogging has been such an adventure for me – I’ve learned a lot and I enjoy every aspect of it, especially seeing ingredients transform into the picturesque layouts you see in my food recipes. Over the past year or so I’ve realized that I enjoy the food styling and photographing parts almost as much as I do eating all the food. Exciting yet challenging, food blogging has been a fun journey and I’m so glad I can share it with all of you!
CHOCOLATE CAKE ROLL WITH PEANUT BUTTER ICING
5 large egg whites
3/4 c sugar
2 large egg yolks
1/4 c sugar
2 T milk
1 tsp vanilla extract
1/2 c flour
1/4 c cocoa
1 T cornstarch
1/4 tsp baking powder
1/8 tsp salt
1 c peanut butter
3/4 c powdered sugar
8 oz mascarpone cheese
Whisk egg whites together with sugar on high until stiff peaks form. Set aside.
In a separate bowl, whisk egg yolks, sugar and milk on high until doubled in size and pale yellow. Stir in vanilla.
In a third bowl, measure out flour and cocoa with a spoon (do not pack in flour) and add to bowl. Whisk in cornstarch, baking powder and salt until thoroughly combined. Blend yolk mixture with flour mixture. Fold in egg white mixture.
Grease baking sheet and line with parchment paper. Grease parchment paper. Pour batter evenly over parchment paper and spread out with a spatula. Bake at 350F for 15 minutes. Remove from oven and cool for about 10 minutes.
While cake is baking and cooling, combine peanut butter, powdered sugar and mascarpone and whip until thoroughly mixed together. Spread icing (reserve 3/4 c – 1 cup to cover the outside) over top the entire cake. Carefully roll cake (start with the shortest edge – you want the roll to be shorter and wider, not longer and thinner), peeling off the parchment paper as you roll. Once your roll is complete, ice the outside and sprinkle with powdered sugar.