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Ingredients

Directions

  • Separate eggs, placing yolks and whites into 2 separate large bowls. Let eggs come to room temperature for no more than 1 hour.

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  • Heat oven to 350 degrees F. Grease two 15 x 10 x 1-inch jelly-roll pans. Line pans with waxed paper.

  • Combine flour and nutmeg on waxed paper.

  • Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Beat until stiff peaks form.

  • Beat yolks with remaining 1/2 cup sugar at high speed until thick and lemon-colored, 5 minutes. Beat in vanilla and rum extract. Fold in flour.

  • Gently fold yolk mixture into whites until no white streaks remain. Divide between 2 prepared pans, spreading evenly.

  • Bake in 350 degree F oven for 10 minutes or until cake springs back when gently pressed in center with fingertip.

  • Meanwhile, sprinkle cocoa powder over length of clean dish towel long enough to turn both cakes out onto. Turn cakes out onto cocoa-covered towel, slightly overlapping two long sides. Carefully peel off waxed paper. Beginning with a 15-inch side, roll up cakes with towel. Place, seam side down, on wire rack to cool.

  • Prepare Chocolate Cream Filling and Chocolate Ganache.

  • Unroll cake and towel. Spread cake evenly with Chocolate Cream Filling. Reroll cake without towel. Makes 16 servings.

Nutrition Facts

350 calories; 19 g total fat; 178 mg cholesterol; 243 mg sodium. 38 g carbohydrates; 7 g protein;

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