Recipes

1. Preheat oven to 375° F.

2. Separate eggs, put whites in a large bowl and yolks in a small one.

3. Add vanilla to egg whites and beat with mixer to soft peaks then gradually add ½-cup sugar; beat until stiff.

4. Beat yolks until lemony and thick then gradually beat in ¼-cup sugar; fold yolks into egg whites.

5. In a large cup, combine flour, cocoa, baking powder, and salt; fold into egg mixture.

6. Grease and flour a 15” x 10” jellyroll pan; spread mixture evenly on jellyroll pan and bake for 10 to 12 minutes (test for doneness).

7. Spread a towel on the table and cover thoroughly with powdered sugar; turn out cake immediately onto towel and roll up cake and towel together (starting at narrow end).

8. Place on a rack to cool well.

Filling:

1½ cups milk

¾ cup sugar

⅓ cup flour

4 teaspoons instant coffee

Dash salt

1 egg, slightly beaten

1½ tablespoons butter

1½ tablespoons vanilla

¾ cup pecans, chopped

1. Combine milk, sugar, flour, coffee, and salt in a saucepan; cook over low-medium heat to thicken, stirring constantly (gets lumpy easily).

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Mom’s VVG+ Dessert Recipes

2. Remove pan from heat and add about one-half of the mixture to the slightly beaten egg yolk; blend well.

3. Add egg yolk mixture to pan and heat 1 minute.

4. Remove pan from heat and add the butter, vanilla, and pecans; cover well with plastic wrap and cool.

5. Unroll cake and spread with filling; re-roll carefully and place on oblong platter.

Glaze:

1 cup water

1 cup sugar

3 tablespoons cornstarch

2 squares unsweetened chocolate, slivered

Dash salt

2 tablespoons butter

1 teaspoon vanilla

1. Combine water, sugar, cornstarch, chocolate, and salt in a saucepan; cook over low-medium heat until it just begins to thicken.

2. Remove pan from heat and stir in butter and vanilla.

3. While still hot, pour about one-half to two-thirds of the glaze over the top and sides of the cake roll; chill several hours.

4. Before serving, warm the remainder of the glaze and spoon over individual pieces on plates.