This roll is super light and not too sweet -
perfect for after a large meal.
6 egg whites, room temperature
1/4 cup sugar
6 egg yolks
1/2 cup sugar
6 Tbsp. cocoa
1/2 tsp. vanilla
Line greased 10x15" jelly roll pan with waxed paper and grease.
Beat egg whites until soft peaks form.
Add sugar and beat until stiff.
Beat egg yolks in a separate bowl with second amount of sugar
until lemon colored and light.
Beat in cocoa and vanilla.
Fold into egg whites.
Spread in prepared pan.
Bake at 350F for 15-20 minutes
or until an inserted toothpick comes out clean.
Sift icing sugar oveer tea towel.
Turn cake out on top of towel.
Peel off paper.
Starting at narrow end,
roll towel and cake up together to cool.
When cook unroll and spread with filling.
Chocolate Roll Filling
2/3 cup semi-sweet chocolate chips
2 Tbsp. water
2 cups whipping cream
Melt chips and water together over hot water.
Spread over cake.
Whip cream until stiff.
Spread 1/2 cups over chocolate layer.
Spread remaining whipping cream over log.
And top with shaved chocolate, if desired.
Chill and enjoy!
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