CHOCOLATE CREAM ROLL
Reading edition
1 cup sifted all-purpose flour ¼ teaspoon salt 1 teaspoon baking powder 3 eggs, well beaten 1 cup sugar 5 tablespoons cold water 1 teaspoon vanilla (or lemon extract) ½ cup heavy cream ½ Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate
Sift flour once; measure; then sift together with baking powder and salt three times.
Add eggs. Sift in sugar gradually, beating constantly. Beat in water and flavoring.
Add sifted dry ingredients all at once. Beat the batter until smooth and well blended.
Pour immediately into a shallow pan (10 by 15 in.) which has been greased and lined with greased paper. Fill the pan to a depth of only half an inch. Bake in a 350° F. oven for 15 to 20 minutes, or until the top springs back when pressed with a finger.
While the cake is baking, melt the chocolate in double boiler. Blend with the cream which has been whipped.
As soon as the cake is done, turn out on a towel which has been well sprinkled with confectioners’ sugar. Cut off the edges of the cake, and roll at once. When cool, unroll and spread with the chocolate cream filling. Roll again. Cover with waxed paper until set.