Margaret Lagan's Chocolate Roll

Margaret often brought this chocolate roll to family gatherings. It was always highly anticipated! I don't often make a recipe that needs some special manipulation (like rolling the cake), but this is definitely worth it, and not difficult, though I do recommend having a second person on hand to help with that part. 

MARGARET LAGAN'S CHOCOLATE ROLL

serves 8

cake

7 eggs, separated—put whites in large bowl and yolks in medium bowl

1/2 c. confectioners sugar

1/4 c. cocoa (plus more to sprinkle on towel)

1 t. vanilla

1 to 1-1/2 T. butter, margarine, or Crisco 

filling

1/2 pint (8 oz) whipping cream

1 T. confectioners sugar

chocolate sauce topping

1/2 c. sugar

1-1/2 T. cornstarch (or potato starch, if making during Passover)

1 oz. square of unsweetened chocolate

1-1/2 T. butter

1/2 t. vanilla

1/2 c. water

dash salt

Preparation:  Preheat oven to 350.  Prepare a jelly-roll pan. (I use a quarter sheet pan, about 10 x 14-1/2.")  Butter the bottom and sides of the pan. Put a rectangle of parchment paper in the bottom and smear that with lots of butter. (The goal is to make it very easy for the cake to come out of the pan.

[Can do this step when the cake is in the oven.] Lay out an ironed dish towel, sprinkled with some cocoa powder. (The cake will be turned out on this.)

Cake:  Beat egg whites until stiff.  In separate bowl, beat egg yolks, sugar, cocoa, and vanilla.  Fold yolk mixture into the whites.

Put batter in pan, smoothing out to be flat.  Bake for 13-15 minutes, until knife comes out clean.  Without letting the cake cool first, turn it out onto the dish towel. Peel the parchment paper off the top, using a knife to help peel off the paper.  (Don't worry if some cake sticks on the paper; this side will be inside the roll.)

Filling: When cake is cool, whip up the cream, adding confectioner's sugar at end.  Spread on top of the cake.  Roll up, starting at a short end, and turn onto a serving dish at the end. I find the easiest way to do the rolling and transfer is to have two people do it, each with a spatula to nudge the roll. 

Topping: Combine sugar and corn/potato starch.  Add chocolate, salt and water.  Cook and stir until thick and bubbly.  Remove from heat.  Add butter and vanilla, and stir until the butter is melted.  Frost the cake while the sauce is hot.

Refrigerate until ready to serve.