Ingredients Jump to Instructions ↓

  1. 4 Eggs; separated

  2. 1/2 c Plus l/

  3. 3 cup sugar; divided

  4. 1 ts Vanilla extract

  5. 1/2 c All-purpose flour

  6. 1/3 c Hershey's cocoa

  7. 1/4 ts Baking powder

  8. 1/4 ts Baking soda

  9. 1/8 ts Salt

  10. 1/3 c Water

  11. 375F. Line

  12. 15-1/2 x lO-

  13. 1/2 x 1-inch jelly-roll pan with foil; generously grease foil. In large bowl, beat egg whites on high speed of electric mixer until soft peaks form; gradually add l/

  14. 2 cup sugar, beating until stiff peaks form. In small bowl, beat egg yolks and vanilla on medium speed

  15. 3 minutes. Gradually add remaining

  16. 1/3 cup sugar; continue beating

  17. 2 additional minutes. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites with rubber spatula until well blended. Spread batter evenly into prepared pan. Bake

  18. 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack to cool completelySEE PART

  19. 2 --


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