Chocolate Fluff Roll

• 4 egg whites
• 4 egg yolks
• 2 tbsp. water
• 2/3 cup flour
• 1/2 cup sugar
• 1/4 cup sugar
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1 tsp. baking powder
• Confectioners sugar (just to sprinkle over cake and towel)
• Towel the same size as the cake

• Preheat oven to 375ºF
• Prepare 10 x 15 inch jelly roll pan or a cookie sheet
  • Grease well and line with wax paper
  • Grease and flour the wax paper

• In large mixing bowl
  • Beat egg whites on high, until soft mounds form
  • Gradually add 1/2 cup sugar, beating until soft peaks form; set aside
• In small mixing bowl
  • Combine egg yolks, 1/4 cup sugar, water, and vanilla
  • Beat till thick and lemon colored
• Fold egg yolk mixture gently into egg whites
• In small bowl
  • Combine flour, salt and baking powder
• Final mixture
  • Add half of the flour mixture to the egg mixture, folding gently in
  • Add remaining flour mixture and fold in
• On prepared pan
  • Spread final mixture on prepared pan
  • Bake 12-15 minutes or until top springs back with finger touch
• On towel
  • Spread towel on a table that is the same size as the cake
  • Sprinkle confectioners' sugar on towel
  • Turn cake out immediately onto towel
  • Remove the wax paper from the cake
  • Roll cake up in the towel starting with the 10 inch side of the cake (or shorter side)
  • Let cake cool
  • Start chocolate filling now

• 1/2 cup sugar
• 1/4 cup baking cocoa
• 1/8 tsp. salt
• 1/2 tsp. vanilla
• 1-1/2 cup whipping cream

• Combine in a mixing bowl sugar, cocoa, salt, vanilla, and whipping cream
• Beat until mixture is thick

• When cake has cooled, unroll and spread with the chocolate filling
• Roll cake up again (will be messy)
• Place on a plate, seam side down
• Sprinkle with confectioners' sugar
• Chill before serving

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