Directions (continued)

• yolk mixture and mix well (batter will be very thick).
• In a small bowl with clean beaters, beat egg whites on medium speed
• until soft peaks form. Gradually beat in remaining 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 10-15 minutes or until cake springs back when
• lightly touched. Cool in pan 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.
• Meanwhile, in a small saucepan, combine the sugar, flour, coffee
• granules, and salt. Stir in milk and chocolate. Bring to a boil.
• Cook and stir for 2 minutes. Remove from the heat. Stir a small
• amount of hot filling into egg; return all to the pan, stirring
• constantly. Bring to a gentle boil. Cook and stir for 2-3 minutes or
• until mixture reaches 160°. Remove from the heat; gently stir in
• butter and vanilla. Cool to room temperature.
• 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.
• Just before serving, sprinkle with confectioners' sugar and garnish
• with chocolate curls if desired.
• Yield: 12 servings.