Beat eggs whites until stiff. Slowly pour 1/2 C. sugar and water. Stir until very thick and then set aside. In seperate bowl, beat egg yolks until thick and slowly pour in remaining 1/2 C. sugar; mix well. Combine both egg mixtures and set aside. Sift flour, cocoa, baking powder, and salt. Slowly fold into egg mixture. Bake in jelly roll pan lined with foil at 375 degrees for 12 minutes. Take from oven and cool for 10 minutes. Loosen edges of cake. Lifting foil, turn cake into a cloth sprinkled with powdered sugar. roll up in a log, not too tight and cool cake completely. Unroll and fill with soften ice cream or whipped cream. Freeze. Cut into slices to serve.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 109 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 755.1mg | 26 % | |
Potassium 47.3mg | 1 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 25g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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