Chocolate Roll recipe

Be careful not to over bake this.

5 eggs, separated
3/4 c. icing sugar, sifted
1-1/2 Tb. flour, all purpose
2 Tb. cocoa, sifted
1 c. whipping cream, chilled

Preheat oven to 375*.
In a medium bowl, beat egg yolks and icing sugar until thick and light yellow.
In a small bowl, blend flour and cocoa.
Stir into yolk mixture.
In a small bowl, beat egg whites until soft peaks form.
Gently fold into yolk mixture.
Pour batter into an 11 x 17 inch wax paper lined jelly roll pan.
Bake for 12-15 minutes or until just firm.
Turn out onto a tea towel which is lightly dusted with icing sugar.
Gently peel off wax paper right away. (Cake may stick to paper if baked too long).
Cool, leave flat and cover with towel until needed.

To serve, whip cream until soft peaks form.
Spread over surface of cake.
Starting with the long side, roll up and refrigerate.
Slice thinly.
Makes 8 two serving slices.