We have noticed that you are using Internet Explorer which is an outdated and insecure Internet browser. Please use one of the browsers below for a safe and optimal experience on our website.
Thank you.
Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks.
Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
Bake for 12-15 minutes or till the cake springs back when touched
Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel.
Remove parchment paper and starting at the short edge of the cake, roll the cake up with the towel.
Cool for 30 minutes.
Unroll the cake, spread the filling to within 1 inch of the edge and roll the cake up with the filling inside.
Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.
