3 eggs
1 cup sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
coffee or vanilla ice cream
1 quart powdered sugar (icing sugar)
Preheat oven to 425F degrees. Line a greased 15 x 10 inch pan with wax paper and grease again.
Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Add vanilla extract. Pour in the batter, spread smooth, and bake for 12 to 15 minutes.
Turn out on a towel sprinkle with powdered sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and freeze 1 hour. At this point you can warm any chocolate frosting in microwave until it is pour able. Pour over log and decorate as desired, return to freezer. Keep in freezer until ready to serve.Slice and serve.
1 cup sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
coffee or vanilla ice cream
1 quart powdered sugar (icing sugar)
Preheat oven to 425F degrees. Line a greased 15 x 10 inch pan with wax paper and grease again.
Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Add vanilla extract. Pour in the batter, spread smooth, and bake for 12 to 15 minutes.
Turn out on a towel sprinkle with powdered sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and freeze 1 hour. At this point you can warm any chocolate frosting in microwave until it is pour able. Pour over log and decorate as desired, return to freezer. Keep in freezer until ready to serve.Slice and serve.
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