Chocolate Sponge Roll
(4 eggs)
6 tablespoons sifted Swans Down Cake Flour
½ teaspoon Calumet Baking Powder
¼ teaspoon salt
¾ cup sifted sugar
4 egg whites, stiffly beaten
4 egg yolks, beaten until thick and lemon-colored
1 teaspoon vanilla
2 squares Baker’s Unsweetened Chocolate, melted
Sift flour once, measure, add baking powder and salt, and sift together three times. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradually. Then beat in chocolate, gently but thoroughly. Turn into 15 × 10-inch pan which has been greased, lined with paper to within ½ inch of edge, and again greased. Bake in hot oven (400°F.) 13 minutes, or until done. Quickly cut off crisp edges of cake. Turn from pan at once on cloth covered with powdered sugar. Remove paper. Spread Seven Minute Frosting ([page 16]) over cake and roll. Wrap in cloth and cool on rack. Cover with chocolate coating, made by adding 1 teaspoon melted butter to 1 square Baker’s Unsweetened Chocolate, melted, and stirring to blend.