|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Sifted granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsweetened chocolate square||2 Ounce (2 Squares)|
|Granulated sugar||2 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Cold water||3 Tablespoon|
Sift flour, baking powder, and salt together 3 times.
Place eggs in a deep bowl, then gradually add 3/4 c sugar, while beating with a hand or electric beater until very thick and lemon-colored.
Then add flour mixture, all at once, stirring until well mixed.
Melt chocolate over boiling water.
Remove from heat, and add immediately 2 tablesp sugar, the soda, and water.
Stir until thick and light, then fold quickly into the batter.
Turn into a 15" x 10" x 1" pan which has been greased, lined with waxed paper to within 1/2" of the edge, and again greased.
Bake in a moderately hot oven of 375° F for 15 min., or until done.
Remove from oven, then immediately cut off crisp edges of cake, and turn out on a clean towel.
Remove paper and cool just 5 min.
Quickly spread the chocolate roll with Almond Cream Filling, then roll it as for a jelly roll.
Wrap up in the towel and cool on a cake rack.
When filling is set, spread outside of cake with Chocolate Coating.
Or sprinkle towel with powdered sugar before turning cake out on it, and omit frosting.
In serving, cut into crosswise slices.