Bailey’s Chocolate Roll

Heat oven to 350 F. Spray a 15 x 10 x 1 inch jelly roll pan with non-stick spray. Line pan with parchment paper. Spray paper with non-stick spray. Set aside.

Beat egg whites in a large bowl at high speed until soft peaks begin to form. Set aside.

Combine the egg yolks, sugar, butter and vanilla in a large bowl, beating on medium speed until creamy. Add remaining cake ingredients (except the egg whites) and continue beating on low speed until well blended. Gently fold in egg whites just until mixed in.

Pour cake batter onto greased pan and bake for 10-15 minutes or until cake gently springs back when touched. Then remove the pan from the oven and set it on a wire rack. Let it cool for 10 minutes. Be sure to loosen cake from sides of pan.

While cake is still a bit warm, carefully invert cake onto a dish towel that you’ve sprinkled with powdered sugar. Very carefully remove parchment paper from the bottom of the cake. Spray another piece of parchment paper with non-stick spray and lay it on the cake, greased side facing cake. Starting from the short side, roll cake up (with the towel included) very slowly. Let the cake role sit, seam side down until completely cooled.

Meanwhile make the filling. In a chilled bowl, beat whipping cream until stiff peaks form. Gradually beat in powdered sugar and Bailey’s liqueur.

When cake has cooled, carefully unroll cake and remove parchment paper. Spread filling over the cake. Carefully roll up the cake again, using the towel to lift and roll (but don’t roll up the towel this time) and place it on your serving platter. Cake should lay seam side down again.

Prepare glaze by adding all the glaze ingredients into a bowl. Microwave in 1 minute intervals until chocolate has melted and mixture is smooth. Let it cool for about 10 minutes. Pour glaze over the cake roll.

Serves 10.

Recipe adapted from Land O Lakes.