Please enter the email you’re using for this account.
Parve
Medium
1 Hour, 30 Minutes
Diets 
4 eggs, separated
5 tablespoons sugar
1 tablespoon Gefen Vanilla Sugar
3 tablespoons flour
1 tablespoon Gefen Cocoa
20 ounces whip
1/3 cup Gefen Cornstarch
1/2 cup Gefen Confectioners’ Sugar
1 teaspoon vanilla extract
1 pound baking chocolate
1/2 pound margarine
2 teaspoons Gefen Corn Syrup
Beat egg whites until stiff. Add sugar and beat until peaks form.
Gently fold in yolks and remaining ingredients.
Pour into a lined cookie sheet and bake at 350 degrees Fahrenheit for 15-20 minutes.
Dust dishtowel with confectioner’s sugar. Invert cake over towel and roll up jelly-roll style while hot. Cool and unroll.
Beat whip cream until stiff. Add remaining ingredients, mixing well.
Cut cake into three strips lengthwise.
Spread whipped cream onto each strip. Roll up lengthwise. Freeze.
Bring all ingredients to a boil.
Cut cake into two-inch slices. Dip into hot glaze.
Photography and styling by Peri Photoraphy
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation