Passover Chocolate Roll
6 Egg whites - Keep at room temperature For at least 1 hour 6 Egg yolks 3/4 c Sugar 1/3 c Unsweetened cocoa 2 ts Vanilla *** 1 Dash salt Filling 1 1/2 c Heavy cream, chilled 1/2 c ...
Ingredients
- 6egg whites - keep at room temperature
- 3/4c sugar
- 1/3c unsweetened cocoa
- 2ts vanilla ***
- 1Dashsalt
- 1/2c confectioner's sugar*****
- 2ts instant coffee
- 1t vanilla***
Directions
- 1
6 Egg whites - Keep at room temperature For at least 1 hour 6 Egg yolks 3/4 c Sugar 1/3 c Unsweetened cocoa 2 ts Vanilla *** 1 Dash salt Fil
- 2
line with waxed paper, grease lightly
- 3
Preheat oven to 375 In a large bowl of an electric mixer beat egg whites at high speed until soft peaks form when beaters are slowly raised
- 4
Add 1/4 cup sugar, 2 T at a time, beating until stiff peaks form when beater is slowly raised
- 5
With same beaters beat yolks at high speed, adding the remaining 1/2 cup of sugar 2 T at a time, until mixture is very thick-about 4 minutes
- 6
At low speed beat in cocoa, vanilla and salt just until >> smooth
- 7
With wire whisk or rubber scraper using and under and over motion, gently fold the cocoa mixture into the beaten egg whites, just until they
- 8
Spread evenly in the pan, Bake 15 minutes, just until the surface springs back when gently pressed with fingertip