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Preheat oven to 350F
Grease a 15x10x1" jelly roll pan and line with waxed paper.
3/4 cup pre-sifted Monarch soft wheat flour
1/4 tsp. baking soda
1/4 tsp. salt
4 eggs
1 tsp. vanilla
3/4 cup granulated sugar
2 squares unsweetened chocolate
2 tbsp. granulated sugar
3 tbsp. water
Sift together flour, baking soda and salt.
Beat until thick and lemony, eggs and vanilla.
Gradually add first amount of sugar.
Beat until very thick.
Melt together, chocolate, second amount of sugar and water.
Blend into egg mixture.
Gently fold in dry ingredients.
Turn into prepared pan.
Bake for about 15 minutes or until cake springs back when lightly touched.
Turn out immediately onto towel sprinkled with icing sugar.
Remove waxed paper and roll in towel, rolling towel up with cake.
Cool.
Unroll, fill with sweetened whipped cream and re-roll.
Grease a 15x10x1" jelly roll pan and line with waxed paper.
3/4 cup pre-sifted Monarch soft wheat flour
1/4 tsp. baking soda
1/4 tsp. salt
4 eggs
1 tsp. vanilla
3/4 cup granulated sugar
2 squares unsweetened chocolate
2 tbsp. granulated sugar
3 tbsp. water
Sift together flour, baking soda and salt.
Beat until thick and lemony, eggs and vanilla.
Gradually add first amount of sugar.
Beat until very thick.
Melt together, chocolate, second amount of sugar and water.
Blend into egg mixture.
Gently fold in dry ingredients.
Turn into prepared pan.
Bake for about 15 minutes or until cake springs back when lightly touched.
Turn out immediately onto towel sprinkled with icing sugar.
Remove waxed paper and roll in towel, rolling towel up with cake.
Cool.
Unroll, fill with sweetened whipped cream and re-roll.
