Preparation:
Place egg yolks in bowl. Attach bowl and wire whip. Turn to speed 8 and whip 2 minutes, until light and lemon colored. Continuing on speed 8, gradually sprinkle in 1/4 cup sugar and vanilla and beat 2 minutes more. Remove from bowl and set asside.
Place egg whites in clean bowl. Attach bowl and wire whip. Turn to speed 8 and whip until whites begin to hold shape. Continuing on speed 8 until whites hold shape. Continuing on speed 8 gradually sprinkle in remaining sugar, whipping until stiff but not dry. Fold egg yolk mixture into egg whites. Sift flour, baking powder, salt and cocoa together. Fold into egg mixture.
Line a 10 1/2x15 1/2x1-inch jelly roll pan with waxed paper and grease. Pour batter into pan and bake at 375 F for 10 to 12 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper, and roll cake and towel together; cool completely.
When cool, unroll cake and spread with whipped cream filling. Reroll and sprinkle with powdered sugar.
WHIPPED CREAM FILLING DIRECTIONS: Place cream and vanilla in bowl. Attach bowl and wire whip. Turn to speed 8 and whip until cream begins to thicken. Continuing on speed 8, gradually sprinkle in sugar, whipping until stiff.
NOTE: Do not substitute shortening or vegetable oil in recipes which specifically call for butter or margarine.
For best results, all ingredients should be at room temperature.
Use only large eggs in each recipe. |
