Chocolate Roll

Dorothy Byrnside, FMS

  • 5 eggs, separated
  • 1 cup confectioners sugar
  • 3 Tbsp cocoa
  • 1/2 pint whipped cream

Beat egg yolks until creamy. Add sugar and cocoa slowly. Fold in stiffly beaten egg whites. Line a 12×15 inch pan with wax paper. Pour mixture into pan with wax paper. Pour mixture into pan and bake in moderate oven (350°) for about 25 minutes. When done turn out on a towel that has been well sprinkled with powdered sugar. Place damp cloth over top. When perfectly cool, spread top with whipped cream and roll like a jelly roll.

Serve with chocolate sauce.

Makes 6 servings.

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