Recipe

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• 5 eggs, separated
• 1 cup sugar, divided
• 1 tsp hot water
• 1/4 cup plus 1 tbsp sifted all-purpose flour
• 1 tsp baking powder
• 3 tbsp sifted cocoa
• 1 cup whipping cream
• 3 tbsp sugar
• 1/2 tsp vanilla extract
• chocolate frosting
• 1/2 cup chopped pecans

• 1 Grease a 15-x 10-x 1-inchjellyroll pan with vegetable oil, and line with waxed paper. Grease waxed paper with vegetable oil; set aside.
• 2 Beat egg yolks until thick and lemon colored; gradually add 1/2 cup sugar, beating constantly. Stir in hot water.
• 3 Beat egg whites (at room temperature) until foamy; gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and cocoa; gently fold into egg mixture.
• 4 Spread batter evenly in prepared pan. Bake at 400° for 15 minutes or until cake springs back when lightly touched.
• 5 Immediately loosen cake from sides of pan, and turn out onto a 15- x 10-inch linen towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
• 6 Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form. Fold in vanilla.
• 7 Unroll cake and remove towel. Spread cake with whipped cream; reroll. Place on serving plate, seam side down. Spread Chocolate Frosting on cake; garnish with chopped pecans. Chill.