Makes ten servings.
- 1 1/4 c sifted confectioner’s sugar
- 1/4 c plus 1Tbl. flour
- 1/2 tsp. salt
- 5 Tbl. baking cocoa
- 6 Farmer’s Cow eggs, separated
- 1 c Farmer’s Cow heavy cream
- 2 Tbl. Sugar
- Farmer’s Cow light cream
- 1/4 chopped nuts
- 1/4 tsp. cream tarter
- 1 1/4 tsp. vanilla
- 1 Tbl. water
- 12 marshmallows
- 1 oz. square unsweetened chocolate melted and cooled
Sift together 1 1/4 cup confectioner’s sugar, flour, salt and cocoa 3 times; set aside.
Beat egg whites with cream of tarter in bowl until stiff peaks form. Set aside.
Beat egg yolks in another bowl until thick and lemon colored. Beat in vanilla and water.
Blend in dry ingredients, beating well.
Fold in beaten egg whites.
Spread batter in greased and waxed paper lined 15 1/2”x10 1/2” jelly roll pan. Bake 375 degrees for 15 to 20 minutes.
Meanwhile lightly dust a clean towel with confectioner’s sugar. Loosen cake around edges and invert cake onto towel. Lift off pan and carefully peel off paper. Roll up cake gently. Cool.
Whip heavy cream in bowl until thickened; add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake – spread with cream mixture; re-roll.
Combine cooled chocolate and 2 cups confectioner’s sugar in bowl. Add enough light cream to make a frosting of spreading consistency. Spread over roll. Sprinkle with pecans. Refrigerate until serving time.