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1
Place egg yolks in mixer bowl.
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2
Attach bowl and wire whip to mixer.
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3
Turn to Speed 8 and whip until light and lemon colored, about 2 minutes.
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4
Continuing on Speed 8, gradully sprinkle in 1/4 cup sugar and vanilla and beat 2 more minutes.
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5
remove from bowl and set aside.
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6
Place egg whites in clean mixer bowl.
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7
Attach bowl and wire whip to mixer.
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8
Turn to Speed 8 and whip until whites begin to hold shape.
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9
Continuing on speed 8, gradually sprinkle in remaining sugar, whipping until stiff but not dry.
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10
Fold egg yolk mixture into egg whites.
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11
Sift flour, baking powder, salt and cocoa together.
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12
fold into egg mixture.
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13
Line a jelly roll pan with waxed paper and grease.
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14
Pour batter into pan and bake at 375 for 10 to 12 minutes.
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15
remove from oven and immediately turn onto towel sprinkled with powdered sugar.
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16
Remove waxed paper, and roll cake and towell together; cool completely.
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17
When cool, unroll cake and spread with Whipped Cream filling.
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18
Reroll and sprinkle with powdered sugar.
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19
To prepare whipped cream filling, place cream and vanilla in mixer bowl.
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20
Attach bowl and wire whip to mixer.
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21
Turn to Speed 8 and whip intil cream begins to thicken.
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22
continuing on speed 8, gradually sprinkle in sugar, hipping until stiff.
