Whipped Cream Filling:
Beat egg whites until frothy. Add one cup confectioners sugar and beat until stiff. Add three tablespoons cocoa and mix well. Fold in egg yolks. Grease a 10x15 inch jelly roll pan with vegetable shortening. Line the bottom of a pan with a sheet of wax paper, then grease and flour the wax paper and the inside of the rest of the pan. Spread the cake mixture evenly in the pan and bake twenty minutes at 375 degrees F
While the cake bakes, combine the milk, one cup of powdered sugar, and one tablespoon cocoa to make icing. Blend until smooth.
Sprinkle powdered sugar over a clean dish towel, and turn out the baked cake onto it. Cover the cake with a second dish towel dampened with water until the cake cools.
Mix the whipped cream filling - beat whipping cream and vanilla extract until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread the whipped cream over the top of the cake.
Roll up both ends of the cake toward the center, creating two rolls. Cut the rolls apart, cut each roll in half, and frost with icing.
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