This is a cake that Grandma Betty used to make. It's my Dad's favorite. It's nice because it is light and airy (there are a lot of egg whites), with very little flour. You just make a very flat cake and then roll it up with whipped cream (or you could use another filling if you wanted to). It might even work as a gluten-free version with rice flour
5 Eggs (separated and beaten separately)
¾ cup Icing Sugar
2 tbsp Cocoa
2 tbsp Flour
2 tsp Vanilla
Whipped Cream
1
Add icing sugar, cocoa, flour and vanilla to beaten egg yolks.
2
Fold in slightly beaten egg whites.
3
Bake at 350 degrees.
4
Turn onto towel wrung in cold water.
5
When cold, fill with whipped cream and roll.
Categorydesserts & treats, family favorites
Ingredients
5 Eggs (separated and beaten separately)
¾ cup Icing Sugar
2 tbsp Cocoa
2 tbsp Flour
2 tsp Vanilla
Whipped Cream
Directions
1
Add icing sugar, cocoa, flour and vanilla to beaten egg yolks.
2
Fold in slightly beaten egg whites.
3
Bake at 350 degrees.
4
Turn onto towel wrung in cold water.
5
When cold, fill with whipped cream and roll.