So, yesterday, Andrew and I made a trial run of the chocolate roll he needed to bake for the food unit in German class. Why does he need to bring in a chocolate roll for German class? I. Don’t. Know. It’s right up there with edible Australia. I’ve stopped questioning these things.
Of course, I’ve never made a chocolate roll. This does not shock my foodie friends. However, I do own a jelly roll pan*. Believe me, no one is more surprised than I am about this fact.
Plus! I showed Andrew how to separate eggs. Yes! I know how to do this! Don’t worry. This is the extent of my mad cooking skillz because I clearly have never baked anything in said jelly roll pan. We discovered it didn’t fit in the oven. And yes, we’d already poured the batter into the pan when we made this discovery.
I made a mad dash to Target and returned with a pan that would fit into our oven. We went for it and simply re-poured the batter.
It seemed to work. The whipped cream was easy. The rolling part? Not so much. I did discover that Smitten Kitchen has an excellent post on the whole rolling thing (which I found by searching on “broken chocolate roll”). Her recipe almost matches the one we used that came from the German cookbook in Andrew’s class.
Amazingly, our roll is almost roll-like.
I think we’re set for tonight.
*suspect that edible Australia is the reason behind the jelly roll pan purchase.