Have been working on replicating a childhood cake that we all loved. It was often served by our grandfather’s cook, who was an amazing cook!! It was a chocolate roll cake with a whipped cream & nesselrode filling (I changed nesselrode to candied orange peel), and a thin chocolate glaze. After many, many attempts (none of them inedible:), I am close but not quite right on the cake part. His cake was a very dark, shiny, stretchy roll cake. Mine is just more cake like, good, but not what I am trying for. I am using 5 eggs, 1 c sugar, 3 oz flour, 1.3 oz cocoa, 3 T coffee, vanilla salt and 3/4 t BP. Beating yolks and white separately. Baking @ 350˚ 20m.
Any suggestions on changing proportions will be appreciated. More eggs? Less flour?