|All purpose flour||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
|Shredded orange peel||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Coffee cream filling||1 Cup (16 tbs)|
|Chocolate frosting||1 Cup (16 tbs)|
Grease a 15x10x1 inch jelly roll pan.
Line with waxed paper.
Grease waxed paper; set aside.
Stir together flour and salt.
In a small mixer bowl beat egg yolks, sherry, and orange peel with an electric mixer on high speed 5 minutes or till thick and lemon colored.
Gradually add 1/2 cup of the sugar, beating till sugar dissolves.
In a large mixer bowl beat egg whites and cream of tartar on medium speed till soft peaks form.
Gradually add the remaining 1/2 cup sugar, beating on high speed till stiff peaks form.
Fold yolk mixture into egg whites.
Sprinkle flour mixture over egg mixture; fold in lightly with a spatula.
Spread batter in pan.
Bake in a 375Â° oven for 12 to 15 minutes or till done.
Turn cake onto a towel sprinkled with powdered sugar.
Remove the waxed paper.
Starting with the narrow end, roll warm cake and towel together; cool on a wire rack.
Unroll cake; spread cake with Coffee Cream Filling to within 1 inch of edges.
Roll up cake.
Frost with Chocolate Frosting.
Score with tines of a fork to resemble tree bark.
Garnish with Marzipan Holly, if desired.