Preparation:
Grease well a large jellyroll pan; dust thoroughly with flour. Beat egg yolks until thick. Add to them 1/2 of sugar to which has been mixed the cocoa. Add vanilla. Beat egg whites stiff; add to them the remainder of the sugar. Fold into egg yolks. Sift flour with baking powder; fold into batter. Pour into jellyroll pan; smooth out to edges of pan. Bake in 375 degrees oven for 15 minutes. Sprinkle towel with powdered sugar, turn chocolate roll onto towel. Roll, cool. When cool, unroll, layer with whipped cream, roll and frost with chocolate frosting. Refrigerate for several hours before serving. |
