DIPLOMA ROLL CAKE

Ingredients:

Cake

1 cup +2	tbsp	cake flour
1	tsp	baking powder
1/2	tsp	iodized fine salt
1/2	cup	sugar
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted
5	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
1/3	cup	water

Frosting

2 (250 mL)	packs	MAGNOLIA ALL-PURPOSE CREAM, chilled
1/2	cup	powdered sugar
1	tbsp	gelatin, mixed with 3 tbsp cold water

Custard Cream

1/2	cup	sugar
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
1-1/2	cups	MAGNOLIA FULL CREAM MILK
3	pc	MAGNOLIA BROWN EGGS, egg yolks only
1/2	tsp	vanilla extract
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1/4	cup	chocolate chips
1/4	kg	semi-sweet chocolate, melted

Procedure:

CAKE:

Preheat oven to 350°F. Line a jelly roll pan with grease proof paper. Set aside.
Sift cake flour, baking powder, salt and 1/4 cup sugar in a bowl. Make a well in the center. Add butter and egg yolks. Pour in water. Set aside.
In another bowl, beat egg whites and remaining sugar until stiff but not dry. Fold into cake batter mixture. Pour into prepared pan and bake for 10 to 20 minutes. Let cool and set aside.

FROSTING:

Whip cream and powdered sugar until almost stiff. Meanwhile, melt bloomed gelatin in a double boiler. Pour melted gelatin while whipping. Mix well and chill until ready to use.

CUSTARD CREAM:

Mix all ingredients in a saucepan. Cook over moderate heat, stirring continuously. Cook until thick. Remove from heat and stir in chocolate chips and melted chocolate.

ASSEMBLY:

Spread cooled custard cream onto one side of cake. Roll to form a jelly roll and spread surface with prepared frosting. Decorate to simulate a diploma.

Makes 8-10 servings.

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