3/4 cup sugar
¼ cup of cacao
1 tablespoon vanilla
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar, for dusting, sifted
1 cup jam or jelly, stirred well
Whipped cream or mousse au chocolat (recipe below)
Preheat oven to 400 degrees F. In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar, cacao and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden.
Loosen edges of cake, invert cake onto a towel dusted with confectioners’ sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes.
Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll. Sprinkle with confectioners’ sugar or cover with whipped cream or mousse au chocolat.
Mousse au chocolat
250 grams of chocolat (any kind will do, better quality will give better taste)
100 grams of cream 35%
3 eggs yolks
6 eggs whites
40 grams white sugar
1/2 of one lemon, about 2 tablespoons or to taste
Melt chocolate over low heat, with the cream. Add the eggs yolks. In a mixing bowl, mix the eggs whites until stiff, with the sugar and the lemon. Add the chocolate mixture, gently. Put in the fridge for 2 hours before serving.