A historical dessert from Recipes from here and there (1900). Use a damp towel to turn out the cake, and wait for it to cool before spreading with cream.
Preserved exactly as written in the original source
Beat three egg yolks for ten minutes
Add one-half cup powdered sugar and one large tablespoon cocoa
Fold in three stiffly beaten egg whites
Bake fifteen minutes in shallow buttered pan lined with wax paper
Turn out onto damp towel
When cool spread with sweetened whipped cream
Roll up
Slice
Modern guidance to help you succeed with this vintage recipe
Extended beating of egg yolks (10 minutes) creates a stable foam by unfolding proteins and incorporating air, which provides structure without flour. The cocoa powder absorbs moisture and adds flavor while the small amount prevents the cake from becoming too dry. Folding in stiff egg whites preserves air bubbles that expand during baking, creating a tender, flexible cake that can roll without cracking. Cooling on a damp towel adds just enough moisture to keep the thin cake pliable for rolling.
The unfilled cake can be rolled in the damp towel and wrapped tightly in plastic wrap, then refrigerated for up to 2 days. Bring to room temperature, unroll gently, fill with freshly whipped cream, and re-roll before serving. Do not fill with cream more than 4 hours ahead as it will make the cake soggy.
Store the filled cake roll wrapped in plastic wrap in the refrigerator for up to 2 days. The whipped cream will soften slightly but remain stable. For best texture, bring to cool room temperature for 15 minutes before slicing. Slice with a serrated knife using a gentle sawing motion.
AI-generated tips from Chef Cecil's culinary database
The unfilled cake can be rolled in the damp towel and wrapped tightly in plastic wrap, then refrigerated for up to 2 days. Bring to room temperature, unroll gently, fill with freshly whipped cream, and re-roll before serving. Do not fill with cream more than 4 hours ahead as it will make the cake soggy.
Store the filled cake roll wrapped in plastic wrap in the refrigerator for up to 2 days. The whipped cream will soften slightly but remain stable. For best texture, bring to cool room temperature for 15 minutes before slicing. Slice with a serrated knife using a gentle sawing motion.
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