Chocolate Cream Roll

Chocolate Cream Roll Recipe

6 tbsp. flour
6 tbsp. cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 medium eggs, divided
3/4 cup sugar
1 teaspoon vanilla
Confectioner's sugar
Whipped Cream

Sift flour, cocoa, baking powder, and salt, three times, onto a sheet of waxed paper.

Beat egg whites until thick and fluffy. Add sugar gradually while beating, and then add yolks and vanilla. Mixture should be thick and lemony.

Sift dry mixture over egg mix and fold in gently.

Prepare an edged cookie pan by greasing and lining with waxed paper. Pour batter onto pan and spread evenly. Bake at 400 degrees F for 12-15 minutes.

Sprinkle some confectioner's sugar on a damp tea towel. Remove baked cake from pan and roll it into a roll in the towel. When cool, unroll, and trim off any crusty edges. Spread whipped cream on the cake and roll up into a chocolate cream roll. Serve with a dollop of whipped cream on the side.