Directions (continued)
- In a large bowl, beat egg yolks on high speed for 5 minutes or until
- thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in
- vanilla. Sift the flour, baking cocoa, baking powder, baking soda
- and salt together twice; gradually add to yolk mixture alternately
- with 1/3 cup water, beating well after each addition.
- In a small bowl with clean beaters, beat egg whites on medium speed
- until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon
- at a time, on high until stiff peaks form. Gradually fold into
- batter. Spread evenly into prepared pan.
- Bake at 375° for 12-15 minutes or until cake springs back when
- lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
- dusted with confectioners' sugar. Gently peel off waxed paper. Roll
- up cake in the towel jelly-roll style, starting with a short side.
- Cool completely on a wire rack.
- For filling, in a small bowl, combine 1 cup pie filling and whipped
- topping.
- Unroll cake; spread filling evenly over cake to within 1/2 in. of
- edges. Roll up again. Place seam side down on a serving platter.
- For glaze, melt butter; whisk in cocoa and water until smooth. Cook
- until slightly thickened (do not boil). Remove from the heat; cool
- slightly. Gradually whisk in confectioners' sugar and vanilla. Pour
- over cake; chill. Just before serving, spoon 1/2 cup pie filling
- over cake. Serve with remaining pie filling. Yield: 10-12 servings.
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Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.