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
- Ingredients
5 Eggs (separated and beaten separately)
3/4 cup Icing Sugar
2 heaping tbsp Cocoa
2 heaping tbsp Flour
2 tsp Vanilla
Whipped Cream
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Add icing sugar, cocoa, flour and vanilla to beaten egg yolks.
Fold in slightly beaten egg whites.
Bake at 350 degrees.
Turn onto towel wrung in cold water.
When cold, fill with whipped cream and roll.
- Notes