|Sugar||3⁄4 Cup (12 tbs)|
|Sifted unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Sifted flour||2 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Sifted icing sugar||1⁄3 Cup (5.33 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||2 Tablespoon|
Preheat oven to 350°F.
Grease bottom of 15 1/2" x 10 1/2" x 1" jelly-roll pan.
Line with waxed paper.
In large bowl, beat egg yolks with 1/2 cup sugar at high speed until thick and pale-lemon colored.
With beater at low speed, mix in cocoa, flour and vanilla.
Place egg whites in second large bowl.
Beat at high speed until stiff.
Then beat in remaining sugar until moist peaks form.
With wire whisk or rubber scraper, gently fold whites into egg-yolk mixture.
Pour into prepared jelly-roll pan.
Bake 12-14 minutes or until surface springs back when touched lightly.
Sift 1 /2 cup icing sugar Onto clean tea towel, covering it completely.
Turn cake onto towel.
Peel off waxed paper.
Trim edges with sharp knife or scissors.
Beginning at long edge, roll cake up, jelly-roll fashion, and place on wire rack with seam side down.
Whip heavy cream until stiff.
With rubber spatula gently fold in 1/3 cup icing sugar.
Unroll cake, and carefully remove towel.
Sprinkle with brandy.
Spread with 1/2 the filling.
Place, seam side down, on serving platter.
Frost with remaining filling.
Sprinkle with slivered almonds.
Chill until serving time.