Margaret's Chocolate Roll

Source: Margaret Messinger

8 eggs, separated

8 T sugar

8 T cocoa

½ pint heavy sweet cream, whipped

Preheat oven to 300 degrees

Separate eggs. Place yolks in a small bowl and whites in a large bowl.

Beat egg yolks, add sugar. Beat well and add cocoa.

Beat egg whites stiff. Fold into the sugar/cocoa mixture.

Line jelly roll pan (cookie sheet) with buttered wax paper. Pour mixture into pan. Bake for 20 minutes at 300. Cool cake in pan.

Invert onto dampened dishtowel. Spread whipped cream over cake and roll gently.

Tags: gluten free