How to make it

  • Heat oven to 350 degrees
  • In a small bowl, combine cocoa, salt and flour
  • In another bowl, whip egg whites until they hold firm peaks. Set aside.
  • Without washing beaters, in a mixing bowl, whip yolks until fluffy. Gradually beat in sugar until yolks are light and lemon-colored. Fold in cocoa mixture and vanilla until blended. Fold in egg whites.
  • Grease a 10 x 15 inch jelly roll pan. Line with waxed paper. Grease paper. Pour cake mixture into pan. Smooth top.
  • Bake for 20 minutes or until cake springs back when touched in center.
  • Dust clean towel with powdered sugar. Invert baked cake onto towel. Remove paper. Starting from small side, roll cake. Cool.
  • To make filling, combine whipped cream, marshmallow cream and vanilla. Whip until fluffy.
  • Unroll cake. Carefully spread with cream mixture. Roll up.
  • Dust with powdered sugar and cocoa powder.
  • Top with raspberries if desired
  • TIPS: cake may be made ahead, wrapped airtight and frozen before filling. Thaw 30 minutes before filling.

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