Mom's Chocolate Roll (Recipe)

Ingredients

Cake:

1 cup sifted powdered sugar

1/4 cup sifted cake flour

1/4 cup unsweetened cocoa powder

5 eggs, separated

1 teaspoon vanilla

2 tablespoons granulated sugar

Sifted powdered sugar

Cream Chantilly:

1/2 cup sifted powdered sugar

1 teaspoon vanilla

2 tablespoons Amaretto (optional)

1 cup whipping cream, whipped

Steps

1. Preheat the oven 400°.  Grease a 15x10x1-inch baking pan, line it with waxed paper and grease again.  Set aside.  To make the cake: Sift together the 1 cup powdered sugar, the flour and cocoa powder; set aside.

2. In a large mixing bowl, beat the egg yolks and vanilla about 5 minutes or until thick and pale yellow.

3. Gradually add the flour mixture to the yolk mixture, beating until combined.

4. In another bowl, using clean beaters, beat the egg whites until soft peaks form (tips curl).  Gradually add the 2 tablespoons granulated sugar, beating until stiff peaks form (tips stand straight).

5. Stir about one-fourth of the stiffly beaten egg whites into the yolk mixture to lighten.  Fold in the remaining egg whites.

6. Spread the batter evenly in the prepared pan.  Bake about 10 minutes or until the cake springs back when  pressed lightly.  Remove from the oven and loosen the edges of the cake with a spatula.

7. Turn the cake onto a cloth that has been generously sprinkled with additional powdered sugar.  Removed the waxed paper and roll the cake and towel together from a short side as for a jelly roll.  Cool on a wire rack.

8. To prepare the Cream Chantilly: Fold the 1/2 cup powdered sugar, the vanilla and, if using, the Amaretto into the whipped cream.

9. Reserve 1/2 cup of the Cream Chantilly for a garnish.  Unroll the cake  and spread with the remaining Cream Chantilly to within 1/2 inch of the short sides.  Re-roll the cake without the towel.  Store the roll, seam side down, in the refrigerator.  To serve, sprinkle with additional powdered sugar and garnish with the remaining Cream Chantilly.

Tips:

Once assembled, this cake should be serve within 2 hours to prevent the cream from dissolving.