Ethel Kennedy
Chocolate Roll
Ingredients
- 1/2 teaspoon baking powder
- 6 tablespoons cocoa
- 4 eggs, separated
- 1/4 teaspoon salt
- 6 tablespoons all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Sift dry ingredients.
- Beat egg yolks with sugar; gently add sifted dry ingredients.
- Fold in beaten egg whites and vanilla extract.
- Oil a jellyroll pan; line with wax paper and oil again.
- Pour in batter and bake at 400 degrees F for 12 minutes.
- Turn out on wax paper that has been dusted with confectioners' sugar or cocoa.
- When cool, spread with whipped cream and roll up.
- Keep in freezer until shortly before serving.