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Roll, Chocolate for Pesach (P, KLP)
Source: Originally posted to GFCFRecipes by Sherene Silverberg
Serves: 10

4 egg yolks
1/2 cup sugar
2 egg whites
2 tablespoons potato starch
2 tablespoons cocoa
3 tablespoons oil
Powdered sugar

Heat the oven to 375°F and line a jellyroll pan with baking paper. (From experience: wax paper works for this. I use parchment paper.)

Beat the yolks with half of the sugar until the mixture is light and airy. In a separate bowl, whip the whites with the remaining sugar until stiff peaks form.

Fold one mixture into the other. Add the starch and the cocoa (the recipe calls for sifting it onto the mixture, but I hardly rushed to go buy a strainer or sifter for Pesach--I just sprinkled it on top), and fold it in. Fold in the oil last.

Spread the batter in the pan and bake approximately 10 minutes. The cake should look done but now dry. The rest works just like with a chometzdik jellyroll. Take it out onto a dish towel sprinkled with powdered sugar, roll it up, and let it cool.

Alternatively, the recipe calls for simply laying the cake on another sheet of baking paper sprinkled with powdered sugar and removing the baking paper from the cake. Syrup or wine can then be drizzled on it, and heated jam or jelly is to be spread on it (strawberry). Let cool. Fill and roll.

Poster's Notes:
I think I used a tiny bit more cocoa than called for.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A