Story submitted by Beth Dery
The Story Behind the Recipe:
My grandmother, Elsie Dery, was a wonderful cook and baker. From old-world Hungarian recipes to meat loaf and chopped liver, everything was made with love. Each of us had our personal favorite dishes, but there was one dessert she made that was on everybody's list: her famous Reese Roll. Perhaps no one loved this sweet treat more than her daughter-in-law and my aunt, Patti Dery. When this was a chance there wouldn't be any left if my aunt was around. Luckily, my grandmother knew just how to take care of this "situation" -- she made Aunt Patti her very own Reese Roll! Problem, solved.
Recipe:
Ingredients:
6 eggs separated
¾ cup sugar
1 T cold water
¼ cup cocoa
½ cup flour
¼ T baking powder
1 T vanilla
Pinch salt
1 pint whipping cream
3 T sifted brown sugar
Powdered sugar
Instructions:
Beat egg whites stiff. Add sugar gradually folding in.
Beat egg yolks. Add cold water to yolks then add egg yolks to egg whites.
Sift cocoa, flour and baking powder. Fold into egg mixture.
Add vanilla and pinch of salt.
Line a 10x15 jelly roll pan with parchment paper.
Pour batter into pan and spread evenly.
Bake at 375 degrees for 10 minutes. Test with toothpick before removing from oven.
When done, turn cake onto towel sprinkled with powdered sugar. Roll cake loosely in towel. Cool. When cool, spread with whipped cream to which brown sugar has been added. Roll again and refrigerate. Frost if desired.
6 eggs separated
¾ cup sugar
1 T cold water
¼ cup cocoa
½ cup flour
¼ T baking powder
1 T vanilla
Pinch salt
1 pint whipping cream
3 T sifted brown sugar
Powdered sugar
Instructions:
Beat egg whites stiff. Add sugar gradually folding in.
Beat egg yolks. Add cold water to yolks then add egg yolks to egg whites.
Sift cocoa, flour and baking powder. Fold into egg mixture.
Add vanilla and pinch of salt.
Line a 10x15 jelly roll pan with parchment paper.
Pour batter into pan and spread evenly.
Bake at 375 degrees for 10 minutes. Test with toothpick before removing from oven.
When done, turn cake onto towel sprinkled with powdered sugar. Roll cake loosely in towel. Cool. When cool, spread with whipped cream to which brown sugar has been added. Roll again and refrigerate. Frost if desired.