Recipe - Nubian Chocolate Roll

6 Eggs; separated
Three fourths cup Granulated sugar
One half cup Unsweetened cocoa
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
One half teaspoon Ground anise
Confectioners' sugar

FILLING
1 One half cup Heavy cream
1/3 cup Confectioners' sugar
3 tablespoon Unsweetened cocoa
1 teaspoon Vanilla extract
Chopped pistachios or
walnuts

1. In large bowl of electric mixer, let whites stand 1 hour.

2. Preheat oven to 375 degrees Lightly grease bottom of 15 1/2by 10
1/2by 1inch jellyroll pan, then line with waxed paper.

3. At high speed, beat whites until soft peaks form. Gradually beat in 1/4
cup granulated sugar, beating until stiff.

4. Using same beaters, at high speed, beat yolks with r~ remainder of
granulated sugar until thick and lemon colored 5 minutes. At low speed,
beat in cocoa, vanilla, spices.

5. With wire whisk or rubber scraper, using an underand over motion,
gently fold yolk mixture into egg whites.

6. Spread evenly in prepared pan. flake 12 minutes, until surface springs
back when pressed with finger.

7. Onto clean towel, sift confectioners' sugar in 1~by1O~ inch rectangle.
Turn out cake onto sugar; peel off paper

8. With knife, trim edges. From long side, roll up cake in towel,
jellyroll fashion. Cool on rack, seam side down.

9. Make Filling: In medium bowl, combine cream, sugar, cocoa, and vanilla.
Refrigerate 1 hour. Beat until stiff. Gently unroll cake; remove towel.
Spread with threefourths filling; reroll. Spread with rest of filling;
sprinkle with nuts. Place seam side down. Refrigerate. Serves 10.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 318 by "Diane Geary"
diane@keyway.net on Nov 27, 1997