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Add a photoServings: 12
Ingredients
- 6 x Egg whites-
- Â Â Keep at room temperature
- Â Â For at least 1 hour
- 6 x Egg yolks
- 3/4 c. Sugar
- 1/3 c. Unsweetened cocoa
- 2 tsp Vanilla ***
- Â Â Dash salt
- 1Â 1/2 c. Heavy cream, chilled
- 1/2 c. Confectioner's sugar*****
- 1/4 c. Unsweetened cocoa
- 2 tsp Instant coffee
- 1 tsp Vanilla***
Directions
- Grease the bottom of a 15 1/2x10 1/2x1" jelly-roll pan; line with waxed paper, grease lightly. Preheat oven to 375 In a large bowl of an electric mixer beat egg whites at high speed till soft peaks form when beaters are slowly raised. Add in 1/4 c. sugar, 2 Tablespoons at a time, beating till stiff peaks form when beater is slowly raised. With same beaters beat yolks at high speed, adding the remaining 1/2 c. of sugar 2 Tablespoons at a time, till mix is very thick-about 4 min. At low speed beat in cocoa, vanilla and salt just till )) smooth. With wire whisk or possibly rubber scraper using and under and over motion, gently fold the cocoa mix into the beaten egg whites, just till they are blended(no egg white should show). Spread proportionately in the pan,
- Bake 15 min, just till the surface springs back when gently pressed with fingertip. Sift confectioner's sugar in a 15x10" rectangle, on a clean linen towel. Turn cake out onto sugar, lift off pan, peel paper off of cake. Roll up cake jelly-roll fashion, towel and all, starting at the short end.
- Cold completely on rack, seam side down- at least 30 min. To make the filling: Combine filling ingredients in medium bowl. Beat using an electric mixer till thick and then chill. Unroll cake, spread with fillin to 1" from the edge, reroll/ Chill 1 hour before serving. To serve sprinkle with confectioner's sugar. You may make this cake a week ahead, then freeze it wrapped in foil. Let stand at room temperature for 1 hour before serving.
- *** Pure vanilla has alcohol and therefore is not Kosher for Passover.
- Either leave it out or possibly find vanilla without the alcohol.*****
- Confectioner's sugar has cornstarch and so is not Kosher for Passover, someone posted a recipe for making confectioner's sugar by using potato starch instead of cornstarch. I did not get the exact directions, but I think if you backdate you will find it in one of the dessert recipes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 138 | |
| Calories from Fat 52 | 38% |
| Total Fat 5.94g | 7% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 19mg | 1% |
| Potassium 14mg | 0% |
| Total Carbs 20.36g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 17.53g | 12% |
| Protein 1.09g | 2% |
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