Name: Chocolate Roll I
Yield: 24
Ingredients: Eggs - 5; Cream of tartar - ½ teaspoon; White sugar - 1 cup; Unsweetened cocoa powder - 3 tablespoons; Vanilla extract - 1 teaspoon; Heavy whipping cream, whipped - 1 pint; Confectioners' sugar for dusting - ¼ cup; All-purpose flour - ¼ cup

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Ingredients for - Chocolate Roll I

1. Eggs - 5

2. Cream of tartar - ½ teaspoon

3. White sugar - 1 cup

4. Unsweetened cocoa powder - 3 tablespoons

5. Vanilla extract - 1 teaspoon

6. Heavy whipping cream, whipped - 1 pint

7. Confectioners' sugar for dusting - ¼ cup

8. All-purpose flour - ¼ cup

How to cook deliciously - Chocolate Roll I

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.

2. Stage

Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.

3. Stage

Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.

4. Stage

Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.