|Cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|White vinegar||1 Teaspoon|
|Semi sweet chocolate chips||1⁄4 Cup (4 tbs)|
|Granulated sugar||3 Teaspoon|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Rum flavoring||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Chocolate whipped topping||1 Cup (16 tbs) (1 Recipe)|
Sift together 3 times the cake flour, baking powder, baking soda and salt.
Whip egg whites until soft peaks form; gradually, add vinegar and water and continue whipping into stiff peaks.
In a bowl combine chocolate chips, sorbitol, and sugar replacement.
Add boiling water and stir until chocolate is melted.
Add egg yolks, rum and vanilla extract.
Beat until smooth and slightly fluffy.
Fold in dry flour mixture.
Fold in egg whites.
Do not over mix; some streaks of egg white may remain.
Gendy, spread mixture into papered, well greased and floured jelly roll pan.
Bake at 325°F (165°C) for 13 to 15 minutes or until cake tests done.
Invert cake onto a lightly floured pastry towel or cloth.
Peel off paper.
Gently roll up cake and towel.
Place on cooling rack and allow to cool.
Unroll cake, spread with the chocolate whipped topping.
Roll up without squeezing whipped topping from cake.
Chill in refrigerator or freeze.