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Add a photoServings: 10
Ingredients
- 6 x Large eggs, separated
- 3/4 c. Granulated sugar
- 1/2 c. Unsweetened cocoa
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Grnd anise
- Â Â Confectioners' sugar
- 1Â 1/2 c. Heavy cream
- 1/3 c. Confectioners' sugar
- 3 Tbsp. Unsweetened cocoa
- 1 tsp Vanilla extract
- Â Â Minced pistachios or possibly walnuts
Directions
- 1. In large bowl of electric mixer, let whites stand 1 hour.
- 2. Preheat oven to 375 degrees Lightly grease bottom of 15 1/2-by- 10 1/2-by- 1-inch jelly-roll pan, then line with waxed paper.
- 3. At high speed, beat whites till soft peaks form. Gradually beat in 1/4 c. granulated sugar, beating till stiff.
- 4. Using same beaters, at high speed, beat yolks with r remainder of granulated sugar till thick and lemon colored -5 min. At low speed, beat in cocoa, vanilla, spices.
- 5. With wire whisk or possibly rubber scraper, using an under-and over motion, gently fold yolk mix into egg whites.
- 6. Spread proportionately in prepared pan. flake 12 min, till surface springs back when pressed with finger.
- 7. Onto clean towel, sift confectioners' sugar in 1 by-1O inch rectangle.
- Turn out cake onto sugar; peel off paper
- 8. With knife, trim edges.
- From long side, roll up cake in towel,jelly-roll fashion. Cold on rack, seam side down.
- 9. Make Filling: In medium bowl, combine cream, sugar, cocoa, and vanilla.
- Chill 1 hour. Beat till stiff. Gently unroll cake; remove towel.
- Spread with three-fourths filling; reroll. Spread with rest of filling; sprinkle with nuts. Place seam side down. Chill.
- Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 10 servings | |
| Calories 204 | |
| Calories from Fat 90 | 44% |
| Total Fat 10.19g | 13% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 48mg | 2% |
| Potassium 58mg | 2% |
| Total Carbs 23.39g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 19.27g | 13% |
| Protein 5.23g | 8% |
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