A historical dessert from Recipes from here and there (1900). Avoid baking hard. Serve with following sauce.
Preserved exactly as written in the original source
To five beaten egg yolks add gradually one cup sugar, three tablespoons cocoa, five egg whites stiffly beaten with a little salt
Pour into shallow pan lined with greased paper
Bake twenty minutes in moderate oven (avoid baking hard)
Turn out on bread board
Remove paper
Spread with one bottle whipped cream
Roll like jelly roll
Slice
Serve with following sauce
For sauce: Boil one cup sugar, two tablespoons cocoa, one tablespoon flour, piece butter, one cup water until quite thick
Modern guidance to help you succeed with this vintage recipe
This recipe creates a flexible sponge cake by incorporating air through beaten eggs rather than chemical leaveners. The separated eggs serve dual purposes: yolks provide richness and emulsification, while whipped whites create a protein foam that expands in the oven. The shallow pan maximizes surface area for quick, even baking, preventing overdrying that would cause cracking during rolling. The cocoa adds flavor without weighing down the delicate structure, as its starch particles help stabilize the egg foam.
The chocolate sauce can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Reheat gently, adding a tablespoon of water if needed to restore consistency. The filled roll is best assembled within 2-4 hours of serving, as the cream will soften the cake over time.
Store the filled chocolate roll covered in the refrigerator for up to 2 days. The cake will soften but remains delicious. Store any leftover sauce separately in an airtight container in the refrigerator for up to 1 week. Unfilled baked cake can be wrapped tightly in plastic wrap and frozen for up to 1 month; thaw before filling and rolling.
AI-generated tips from Chef Cecil's culinary database
The chocolate sauce can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Reheat gently, adding a tablespoon of water if needed to restore consistency. The filled roll is best assembled within 2-4 hours of serving, as the cream will soften the cake over time.
Store the filled chocolate roll covered in the refrigerator for up to 2 days. The cake will soften but remains delicious. Store any leftover sauce separately in an airtight container in the refrigerator for up to 1 week. Unfilled baked cake can be wrapped tightly in plastic wrap and frozen for up to 1 month; thaw before filling and rolling.
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