Recipe#4016

Title: Chocolate Cream Roll

From: af961@james.freenet.hamilton.on.ca (Helen Peagram) 
 Newsgroups: rec.food.baking 
 Subject: Chocolate Log 
 Date: 17 Dec 1997 13:44:04 -0500 
 Message-ID: <6796hk$53r@james.freenet.hamilton.on.ca> 

Yield: 4 servings
 6 tb flour
 6 tb cocoa
 1/2 ts baking powder
 1/4 ts salt
 1 ts vanilla
 3/4 c sugar
 4 eggs, separated
 Sift flour, cocoa, baking powder and salt three times onto a sheet
 of waxed paper.  Beat egg whites til thick and fluffy.  Add sugar
 gradually while beating, then add egg yolks and vanilla.  Mixture
 should be thick and lemony.  Sift dry ingredients over egg mix and
 fold in gently. Prepare an edged cookie sheet by greasing and lining
 with waxed paper. Pour batter onto pan and spread evenly.  Bake at
 400F about 12-15 minutes. When baked, remove from pan and roll in
 a damp tea towel, sprinkled with icing sugar.  When cool, unroll,
 trim any crusty edges and spread with whipped cream.  Roll up, wrap
 in towel and chill.  Serve slices topped with whipped cream.