- 6 eggs, separated
- ½ cup sugar
- ½ tsp salt
- 6 tbsp dark cocoa powder, sifted
- 1 cup whipping cream
- confectioner’s sugar (see notes below)
- chocolate icing
- Preheat oven to 400°
- Grease (or spray) a 10” x 15” cookie sheet pan (aka jelly roll pan) that has sides. Place a piece of parchment paper in the pan, with the paper going up the sides.
- Beat egg whites until stiff peaks form. In a separate bowl, beat the yolks, and add sugar, cocoa, and salt
- Gently fold the yolk and cocoa mixture into the egg whites. Gently pour the mixture into the pan, and spread it evenly. Bake for 10 minutes
- While the cake is still warm, turn it out/flip it over onto a towel that has confectioners sugar shaken on it. Gently remove the parchment paper, and roll up the cake immediately in the towel. Roll it with the towel inside the cake. It will look like a yodel, but with a towel filling
- While it’s cooling, whip the cream, adding 1 heaping tablespoon of confectioner’s sugar while it’s beating
- After the cake has cooled to room temperature, gently unroll it and remove the towel. Spread the whipped cream over the surface, leaving around 1” of space at the edges on the longer ends
- Roll it up again, and frost with chocolate icing.
Refrigerate until ready to serve.