M&M's Roll



  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups (480 mL) flour
  • 1/3 cup (80 mL) sugar
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/3 cup (80 mL) sugar
  • 4 egg yolks
  • Confectioners' sugar


  • 1/2 cup (60 mL) shortening
  • 1 cup (2 sticks) butter
  • 4 cups (960 mL) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • 1 package "M&M's" Chocolate Mini Baking Bits


  • Cooled cake
  • Frosting
  • 1 package "M&M's" Chocolate Mini Baking Bits


  1. Grease and flour a 15 x 10 x 1-inch (38 cm x 26 cm x 2.54 cm) baking sheet and line with parchment/spray oil paper. Heat oven to 375 degrees F (190 degrees C).
  2. Cake: Beat egg yolks until thick and lemon-colored. Gradually beat in 1/3 cup (80 mL) sugar and add vanilla extract.
  3. In another bowl beat egg whites until soft peaks form. Add 1/3 cup (80 mL) sugar and beat until stiff peaks form. Fold egg yolk mixture into egg white mixture.
  4. Sift dry ingredients and fold into egg mixture. Spread batter into sheet pan and bake 12 to 15 minutes, until top of cake springs back when touched. Sprinkle towel with confectioners' sugar. When cake is done, loosen sides and bottom with spatula and turn out onto towel. While cake is still warm, roll cake and towel from narrow end. Let cool. Make frosting.
  5. Frosting: Beat shortening and butter till light and fluffy. Beat in sugar. Add milk, whip till frosting is soft. (Alternately you can use 2 cans of Prepared frosting.)
  6. Assemble: Unroll cake; spread with approximately 1 cup frosting. Sprinkle and cover with 1 1/2 cups of "M&M's" Chocolate Mini Baking Bits and re-roll cake. Spread remaining frosting on top and ends of rolled cake and decorate with remaining "M&M's" Chocolate Mini Baking Bits.
  7. To serve, cut cake into 10 one-inch slices.

Source: M&M's

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