*  Exported from  MasterCook  *
                          Passover Chocolate Roll
 Recipe By     : Wendy Lockman <wlockman@RA1.RANDOMC.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Egg whites - Keep at room temperature
                         For at least 1 hour
    6                    Egg yolks
      3/4  c             Sugar
      1/3  c             Unsweetened cocoa
    2      ts            Vanilla ***
    1      Dash          salt
    1 1/2  c             Heavy cream, chilled
      1/2  c             Confectioner’s sugar*****
      1/4  c             Unsweetened cocoa
    2      ts            Instant coffee
    1      t             Vanilla***
   Grease the bottom of a 15 1/2x10 1/2x1 jelly-roll pan; line with waxed
   paper, grease lightly.   Preheat oven to 375 In a large bowl of an electric
   mixer beat egg whites at high speed until soft peaks form when beaters are
   slowly raised. Add 1/4 cup sugar, 2 T at a time, beating until stiff peaks
   form when beater is slowly raised. With same beaters beat yolks at high
   speed, adding the remaining 1/2 cup of sugar 2 T at a time, until mixture
   is very thick-about 4 minutes. At low speed beat in cocoa, vanilla and salt
   just until >> smooth. With wire whisk or rubber scraper using and under and
   over motion, gently fold the cocoa mixture into the beaten egg whites, just
   until they are blended (no egg white should show). Spread evenly in the pan,
   Bake 15 minutes, just until the surface springs back when gently pressed
   with fingertip. Sift confectioner’s sugar in a 15x10 rectangle, on a clean
   linen towel. Turn cake out onto sugar, lift off pan, peel paper off of
   cake. Roll up cake jelly-roll fashion, towel and all, starting at the short
   Cool completely on rack, seam side down- at least 30 minutes. To make the
   filling: Combine filling ingredients in medium bowl. Beat using an electric
   mixer until thick and then refrigerate. Unroll cake, spread with fillin to
   1 from the edge, reroll/ Refrigerate 1 hour before serving. To serve
   sprinkle with confectioner’s sugar. You may make this cake a week ahead,
   then freeze it wrapped in foil. Let stand at room temperature for 1 hour
   before serving.
   *** Pure vanilla has alcohol and therefore is not Kosher for Passover.
   Either leave it out or find vanilla without the alcohol. *****
   Confectioner’s sugar has cornstarch and so is not Kosher for Passover,
   someone posted a recipe for making confectioner’s sugar by using potato
   starch instead of cornstarch. I did not get the exact directions, but I
   think if you backdate you will find it in one of the dessert recipes.
   Sandi in CT   03/20 10:40 pm Re-Formatted by Elaine Radis; 3/92
                    - - - - - - - - - - - - - - - - - -