1/4 c Flour
3 tb Cocoa
1/4 ts Cream of tartar
5 Egg whites
1/2 c Sugar
1 ts Vanilla
Sift together: 1/4 c. flour 3 tbsp. cocoa 1/4 tsp. salt Beat 5 egg whites
with 1/4 teaspoon cream of tartar until stiff but not dry. Gradually add
1/2 cup sugar, beating constantly. Beat 5 egg yolks until thick and lemon
colored. Add 1 teaspoon vanilla. Fold in dry ingredients. Fold yolk batter
into whites. Spread batter evenly in greased and floured 15 1/2 x 10 1/2 x
1 inch pan. Bake at 325 degrees about 25 minutes. Immediately turn cake out
onto towel.
Sprinkle with confectioners’ sugar. Roll cake along with towel. Cool.
Unroll. Spread with whipped cream. Roll again.
Top with hot chocolate glaze.
Garnish with almonds, sliced.
Chill. Mix: 1 1/2 tbsp. cornstarch Add: Dash salt 1/2 c. water Cook and
stir until thick. Remove from heat. Add: 1/2 tsp. vanilla Spread on rolled
cake.
NOTES : CHOCOLATE GLAZE:
Yields
1 Servings