Chocolate Cream Roll
|Eggs||5 , separated|
|Vanilla extract||1 1⁄2 Teaspoon|
|Cocoa powder||3 Tablespoon|
|Confectioners sugar||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon|
|Chocolate glaze||1⁄4 Cup (4 tbs) (Thin)|
|Maraschino cherries||8 (With Stems)|
Beat egg yolks and 1 teaspoon vanilla until thick and lemon-colored.
Sift 3 tablespoons cocoa, 1 cup sifted confectioners' sugar, and dash of salt; gradually beat into yolks.
Fold in stiffly beaten whites.
Pour into pan, 13 x 9 x 2 inches lined on bottom with greased wax paper.
Bake in pre-heated hot oven (400 F.) about 15 minutes.
Turn out on wax paper lightly covered with confectioners' sugar.
Cool; carefully peel off paper.
Whip cream with granulated sugar until stiff.
Add 1/2 teaspoon vanilla and spread on cake.
Roll up and chill.
Spread top and sides with Thin Chocolate Glaze and chill until firm.
Decorate with cherries.
Cut into slices.
Makes 6 servings.