Return to Main Recipes Page/Return to Home Page
5 eggs, separated
Beat whites and salt until soft peaks form. Add sugar and beat until stiff. Beat yolks until thick. Fold into whites along with cocoa.
Grease a jellyroll pan, line with waxed paper and grease the paper. Spread batter in pan, Bake 20 minutes at 350°F.
Invert pan onto towel dusted with sifted cocoa or powdered sugar. Roll up cake with towel. When cooled, unroll and spread with chocolate filling or whipped cream. Re-roll.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: (Cake only) 78 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g Protein; 12g Carbohydrate; 94mg Cholesterol; 135mg Sodium
1/2 teaspoon salt
1/2 cup sugar
1/3 cup cocoa, sifted
Soft Chocolate Frosting/Filling
OR
Sweetened whipped cream
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates