German Chocolate Cake Roll

• eggs4 large, separated
• granulated sugar1 cup
• unsweetened cocoa powder1/4 cup
• all-purpose flour1/4 cup
• baking powder1/2 teaspoon
• salt1/4 teaspoon
• milk1/4 cup
• vanilla extract1 teaspoon
• butter1/2 cup (1 stick)
• evaporated milk6 ounces
• egg yolks2 large
• shredded coconut3.5 ounces
• chopped pecans1/2 cup
• powdered sugarfor dusting

Steps

1. 1

   Preheat oven to 375°F (190°C). Grease and line a 10x15 inch jelly roll pan with parchment paper, then grease the parchment.

2. 2

   In a large bowl, beat egg whites until stiff peaks form. Gradually beat in 1/2 cup of the granulated sugar until glossy.

3. 3

   In a separate bowl, whisk together egg yolks, remaining 1/2 cup sugar, cocoa powder, flour, baking powder, salt, milk, and vanilla extract until smooth.

4. 4

   Gently fold the egg white mixture into the yolk mixture until just combined.

5. 5

   Spread batter evenly into the prepared jelly roll pan.

6. 6

   Bake for 12-15 minutes, or until the cake springs back when lightly touched.

7. 7

   While cake bakes, prepare the filling: In a saucepan, melt butter. Stir in evaporated milk and egg yolks. Cook over medium-low heat, stirring constantly, until thickened (about 8-10 minutes).

8. 8

   Remove from heat and stir in shredded coconut and chopped pecans. Let cool slightly.

9. 9

   Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Let cool for 5 minutes.

10. 10

    Spread the coconut-pecan filling evenly over the warm cake, leaving a small border.

11. 11

    Starting from one short end, carefully roll up the cake with the filling inside, using the towel to help guide it. Place seam-side down on a serving platter.

12. 12

    Let cool completely. Dust with powdered sugar before slicing and serving.

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