Cookie
Administrator
Preheat oven to 350F
Grease a 10x15x2" jelly roll pan and line bottom with waxed paper.
3/4 cup pre-sifted Monarch soft wheat flour
3/4 cup granulated sugar
1 cup egg whites
3/4 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. salt
1/2 cup granulated sugar
Blend together flour and first amount of sugar.
Beat to form stiff but moist peaks, egg whites, cream of tartar, vanilla and salt.
Gradually beat in second amount of sugar.
Beat until stiff and shiny.
Sift in dry ingredients in 4 portions, folding in gently after each.
Turn into prepared pan.
Bake for 15 to 20 minutes or until cake springs back when lightly touched.
Turn out immediately on clean towel which has been dusted with icing sugar.
Remove waxed paper and trim off any crisp edges.
Roll up in towel.
Cool.
Spread with Chocolate Cream Filling.
Roll up starting at narrow edge.
Frost with Chocolate Glaze
Grease a 10x15x2" jelly roll pan and line bottom with waxed paper.
3/4 cup pre-sifted Monarch soft wheat flour
3/4 cup granulated sugar
1 cup egg whites
3/4 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. salt
1/2 cup granulated sugar
Blend together flour and first amount of sugar.
Beat to form stiff but moist peaks, egg whites, cream of tartar, vanilla and salt.
Gradually beat in second amount of sugar.
Beat until stiff and shiny.
Sift in dry ingredients in 4 portions, folding in gently after each.
Turn into prepared pan.
Bake for 15 to 20 minutes or until cake springs back when lightly touched.
Turn out immediately on clean towel which has been dusted with icing sugar.
Remove waxed paper and trim off any crisp edges.
Roll up in towel.
Cool.
Spread with Chocolate Cream Filling.
Roll up starting at narrow edge.
Frost with Chocolate Glaze