Chocolate Cake Roll - cooking recipe

Ingredients

1 1/4 c. powdered sugar, sifted
1/4 c. plus 1 Tbsp. cake flour, sifted
1/2 tsp. salt
1/4 tsp. cream of tartar
5 Tbsp. cocoa
6 eggs, separated
additional 1/4 tsp. cream of tartar
1 1/4 tsp. vanilla
1 Tbsp. water
1 to 1 1/2 c. heavy cream, whipped with sugar and vanilla to taste

Preparation

Sift powdered sugar, flour, salt, cocoa and cream of tartar together 3 times.
Beat egg whites with additional cream of tartar until stiff; set aside.
Beat egg yolks until thick and lemon-colored; beat in vanilla and water.
Add sifted dry ingredients and beat until well blended.
Fold in beaten egg whites with wire whisk.
Bake in greased, waxed paper-lined jelly roll pan (15 1/2 x 10 1/2 x 1-inch) at 350\u00b0 for 15 to 20 minutes.
When done, loosen edges of cake with knife and invert on dish towel which has been sprinkled with powdered sugar.
Peel off waxed paper and roll cake, along with towel, from narrow end like a jelly roll. When cool, gently unroll and remove from towel, back onto jelly roll pan to spread with sweetened whipped cream.
Reroll (without towel) and fasten edges with toothpicks if necessary.
Chill in refrigerator before serving.
Cut in slices to serve.
Freezes well.