Chocolate Jelly Roll Cake

Ingredients:

½ cup flour
¼ cup unsweetened cocoa
1 tsp. baking powder
¼ tsp. salt
4 eggs, separated, room temperature
¾ cup sugar
1 tsp. vanilla
2 tbls. water

Directions:

Prepare pan and towel sprinkled with powdered sugar as indicated in recipe above. Lightly spoon flour into measuring cup, level off. In sifter combine flour, cocoa, baking powder and salt; set aside. With mixer beat egg whites until foamy. Gradually add half of the sugar, beating until stiff peaks form. Set aside. In another bowl beat egg yolks until thick. Add remaining sugar and vanilla; continue to beat until very thick. By hand, fold in water. Gradually fold in flour mixture and egg whites. Spread batter evenly into prepared pan. Bake at 350 º, 14-18 minutes. Immediately invert onto towel sprinkled with powdered sugar and roll as in above recipe. After cake cools, fill, frost and decorate.

Advance Preparion: The cakes can be baked in advance, rolled up in a cloth, and left to cool for several hours or overnight. It can be frozen, if wrapped tight, but loses freshness in about a week.

See Filling Recipes.