Passover Chocolate Roll

6 egg whites, at room temperature for at least 1 hour
6 egg yolks
3/4 cup sugar
1/3 cup unsweetened cocoa
2 tsp. vanilla ***
1 dash salt

Filling:
1-1/2 cups heavy cream, chilled
1/2 cup confectioner's sugar *****
1/4 cup unsweetened cocoa
2 tsp. instant coffee
1 tsp. vanilla ***

Directions:

Grease the bottom of a 15x10x1-inch jellyroll pan; line with waxed paper, grease lightly. Preheat oven to 375°F. In a large bowl of an electric mixer beat egg whites at high speed until soft peaks form when beaters are slowly raised. Add 1/4 cup sugar, 2 tbsp. at a time, beating until stiff peaks form when beater is slowly raised. With same beaters, beat yolks at high speed, adding the remaining 1/2 cup of sugar 2 tbsp. at atime, until mixture is very thick; about 4 minutes. At low speed, beat in cocoa, vanilla and salt just until smooth. With wire whisk or rubber scraper using and under and over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended (no egg white should show). Spread evenly in the pan, Bake 15 minutes, just until the surface springs back when gently pressed with fingertip. Sift confectioner's sugar in a 15x10-inch rectangle, on a clean linen towel. Turn cake out onto sugar, lift off pan, peel paper off of cake. Roll up cake jelly-roll fashion, towel and all, starting at the short end. Cool completely on rack, seam side down; at least 30 minutes.

Filling:
Combine filling ingredients in medium bowl. Beat using an electric mixer until thick and then refrigerate. Unroll cake, spread with filling to 1-inch from the edge. Re-roll. Refrigerate 1 hour before serving.

To serve sprinkle with confectioner's sugar. You may make this cake a week ahead, then freeze it wrapped in foil. Let stand at room temperature for 1 hour before serving.

Comments from Elaine Radis :

*** Pure vanilla has alcohol and therefore is not Kosher for Passover. Either leave it out or find vanilla without the alcohol.

***** Confectioner's sugar has cornstarch and so is not Kosher for Passover, someone posted a recipe for making confectioner's sugar by using potato starch instead of cornstarch. I did not get the exact directions, but I think if you back date you will find it in one of the dessert recipes.

User Reviews:

this cake is light and tasty. I used a basic frosting instead of cream as the frosting. It is simple and pretty to serve. I suggest berries on the side.

Submitted by dama on December 04, 2003

Every year there are more and more passover convenience products, and I am happy to say that I have seen two brands of kosher for passover (artificial) vanilla extract, and a kosher for passover confectioners sugar. I have tried making my own confectioners sugar for years, and it is never as finely powdered as the "store bought" stuff.

Submitted by daCook on November 02, 2000

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