Chocolate Roll

Directions

Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until light and lemon colored, about 2 minutes. Continuing on Speed 8, gradully sprinkle in ¼ cup sugar and vanilla and beat 2 more minutes. remove from bowl and set aside.

Place egg whites in clean mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until whites begin to 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 jelly roll pan with waxed paper and grease. Pour batter into pan and bake at 375 for 10 to 12 minutes. remove from oven and immediately turn onto towel sprinkled with powdered sugar. Remove waxed paper, and roll cake and towell together; cool completely.

When cool, unroll cake and spread with Whipped Cream filling. Reroll and sprinkle with powdered sugar.

To prepare whipped cream filling, place cream and vanilla in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip intil cream begins to thicken. continuing on speed 8, gradually sprinkle in sugar, hipping until stiff.