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Cocoa Roll




Source of Recipe


MC


List of Ingredients




6 egg whites
6 egg yolks, beaten
4 tablespoons cocoa
4 tablespoons flour
1/4 teaspoon baking powder
1/2 teaspoon salt
confectioner's sugar
1/2 pint heavy cream, whipped
1 tablespoon confectioner's sugar
1/2 teaspoon peppermint extract
---icing---
1 cup confectioner's sugar
3 tablespoons cocoa
2 tablespoons butter, melted
2 tablespoons hot coffee
1/2 teaspoon vanilla
1/4 teaspoon salt


Recipe



In large mixing bowl beat egg whites until stiff. Fold in beaten egg yolks. Sift together cocoa, flour, baking powder and salt and fold into eggs. Fold in vanilla.

Place in 10X15-inch jelly-roll pan which has been lined with greased waxed paper. Bake at 350 for 12 to 15 minutes. Cool 5 minutes and turn out onto towel sprinkled with confectioner's sugar.

Roll-up on long side. Cool; unroll and when thoroughly cool fill with mixture of whipped cream, confectioner's sugar and peppermint extract.

Roll up again on long side. Freeze. Defrost to serve. Cover with icing.

Icing:
Blend confectioner's sugar, cocoa, melted butter, hot coffee, vanilla and salt until smooth.