This photo is terrible, I will just have to make it again!
1/3 C flour
1/4 C cocoa powder
1/4 tsp baking soda
4 egg yolks
1/2 tsp vanilla
1/3 C white sugar
4 egg whites
1/2 C white sugar
sifted powder sugar
1/2 - 1 C Chocolate butter cream icing (recipe to follow)
Grease and flour 15x10x1-inch pan. Stir flour, cocoa and baking soda together. Beat yolks and vanilla at high speed 5 minutes until thick and lemon-colored. Gradually add 1/3 cup sugar.
In a separate bowl beat whites to form soft peaks. Gradually add sugar to form stiff peaks. Fold yolk mixture into whites. Sprinkle flour mixture over egg mix and fold in.
Pour into pan. Bake at 375 degrees for 12-15 minutes or until done. Immediately roll into towel sprinkled with powdered sugar.
Chocolate Cream Cheese Butter Cream Icing
(If you don't want the chocolate flavor, just leave out cocoa powder and add 1/2 C more sifted powdered sugar)
1 tsp vanilla
3 1/2 C sifted powdered sugar
1/2 C sifted cocoa powder
1-2 TBS milk, if needed for consistency
Whip the butter, cream cheese and vanilla until light and fluffy, add the powdered sugar and cocoa until well combined. Only add milk if needed for spreading consistency.
Carefully unwrap cake roll and spread with Chocolate Cream Cheese Butter Cream Icing, roll back up. You can dust with powdered sugar or make a chocolate glaze to pour down over the roll.
Melt together on low, in a sauce pan
2 oz semisweet chocolate chips
1 1/2 TBS butter
Remove from heat and add
3/4 C sifted powder sugar
1 1/2 TBS hot water (more if needed to make it drizzle)
Spoon over cake roll set over a wire rack and a cookie sheet under to catch drips. When glaze has set transfer to a serving platter.