Chocolate Roll I

Recipe View Preheat oven to 325 degrees F (165 degrees C). Prepare a 15 1/2 x 10 1/2 inch jelly roll pan by lining it with parchment paper, then lightly grease and flour the paper. (5 minutes)

Recipe View Separate the eggs, placing the whites in a clean, grease-free bowl and the yolks in a separate bowl. (2 minutes)

Recipe View In the bowl with the egg whites, add cream of tartar. Beat with an electric mixer until stiff peaks form. Gradually add 1/2 cup of the granulated sugar, beating until glossy and the meringue holds its shape. (8 minutes)

Recipe View In a separate bowl, sift together the remaining 1/2 cup granulated sugar, cocoa powder, and flour. (3 minutes)

Recipe View Beat the egg yolks with the vanilla extract until they thicken slightly and turn a pale yellow color. (3 minutes)

Recipe View Gently fold the sifted dry ingredients into the egg yolks. The mixture will be thick. (4 minutes)

Recipe View Carefully fold the egg yolk mixture into the beaten egg whites in two additions, being careful not to deflate the whites. (5 minutes)

Recipe View Evenly spread the batter into the prepared jelly roll pan. (2 minutes)

Recipe View Bake for 20 minutes, or until the cake springs back lightly when touched. (20 minutes)

Recipe View Let the cake cool in the pan for 5 minutes. (5 minutes)

Recipe View Generously sprinkle a clean kitchen towel with confectioners' sugar. Turn the cake out onto the sugared towel, peel off the parchment paper, and roll the cake up tightly with the towel. (3 minutes)

Recipe View Allow the rolled cake to cool completely. (30 minutes)

Recipe View Gently unroll the cooled cake. Whip the heavy cream until stiff peaks form and spread evenly over the cake. (10 minutes)

Recipe View Carefully re-roll the cake without the towel. (2 minutes)

Recipe View Dust the finished roll with additional confectioners' sugar before slicing and serving. Serve with your favorite sauce. (5 minutes)