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Chocolate wafer rolls

Chocolate wafer rolls: eggs and sugar are whisked for 20 minutes, flour is stirred in, thin cakes are baked and rolled around the handle of a wooden spoon, then coated with chocolate icing and almonds. From Erken's Big Cookbook (1949), p. 641.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 641 (falt i det fri)

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About the dish

Thin, crisp cakes rolled warm around a wooden spoon handle and iced. The text gives no oven temperature or baking time.

How to make it

  1. 1

    Whisk the batter

    Whisk eggs and sugar for 20 minutes. Stir in the flour.

  2. 2

    Bake and roll

    Grease the tray with oil or washed butter. Spread the batter thinly, about the size of a small bowl. Put the tray in the oven, and when the cakes are faintly golden lift them off with a soft, sharp knife and roll them around the handle of a wooden spoon.

  3. 3

    Make the icing

    Mix icing sugar, cocoa and boiling water.

  4. 4

    Ice

    When the rolls are completely cold, spread with chocolate icing and sprinkle with finely chopped, blanched almonds.

Changes from the original

Measures are converted to tbsp and minutes. No oven temperature or baking time is given and none was added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 641) → Modernised~67% of the text changedremovedadded
4 egg stk egg. 240 gr. sukker g sukker. 130 gr. mel. g hvetemel. olje eller utvasket smør (til å smøre platen). finhakkede mandler (skåldede, til å drysse over). 2 ss flormelis (toppede, til glasuren). 1 ss kakao (til glasuren). 1 ss kokende vann (ca., til glasuren). Pisk egg og sukker 20 min., ha i melet. 20 minutter. Rør inn melet.. Smør platen med olje eller utvasket smør, strykrøren smør. Stryk røren ut på platen ganske tynt tynt, omtrent så stor som en liten skål. Sett platen i ovnen, og efterhvert som de blir når kakene er svakt gylne, tas de av med en myk, skarp kniv og rulles om skaftet av på en treskje. treskje.. Rør sammen flormelis, kakao og kokende vann.. Når de sponene er ganske kolde, smører en helt kalde, smør dem med sjokoladeglasur og drysser dryss med litt finhakkede, skåldede mandler. Glasur: 2 toppede spiseskjeer flormelis 1 spiseskje kakao ca. 1 spiseskje kokende vann.

Note on Modernised

Mål er omregnet til ss og minutter. Ingen ovnstemperatur eller steketid er oppgitt og ingen er lagt til.

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Frequently asked questions

How long are the eggs and sugar whisked?
For 20 minutes.
How do the cakes get their shape?
They are rolled warm around the handle of a wooden spoon.

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