Recipe - My Chocolate Cream Roll

6 tablespoon Flour
6 tablespoon Cocoa
One half teaspoon Baking powder
One fourth teaspoon Salt
4 md Eggs
Three fourths cup Sugar
1 teaspoon Vanilla
Icing sugar
Whipped Cream

Sift flour, cocoa, baking powder and salt, THREE times, onto a sheet of
waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually
while beating, then add yolks and vanilla. Mixture should be thick and
lemony. Sift dry mixture over egg mix and fold in gently. Pepare an edged
cookie pan by greasing and lining with waxed paper. Pour batter onto pan
and spread evenly. Bake at 400 F for 1215 minutes. When baked, remove from
pan and roll in a damp tea towel on which you have sprinkled some icing
sugar. When cool, unroll, trim off any crusty edges. Spread whipped cream
on cake and roll up. Serve with a dollop of whipped cream on the side.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini