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How to Make Cake Rolls

Powdered sugar (to sprinkle on towel)
5 egg yolks
1/3 cup granulated sugar
1 pinch salt
1 teaspoon vanilla extract
5 egg whites
1/3 cup sugar
1/3 cup flour
1/3 cup rich dark cocoa powder
Cream Cheese Filling (or other filling)

1. Preheat oven to 350 degrees.
2. Grease 11 x 17-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.  Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
3. In a clean bowl, whip egg whites on high speed until triple in volume. With the machine running, add the other 1/3 cup of the sugar and continue to whip on high speed until medium peaks form. Set aside.
4. In mixer, place the egg yolks, 1/3 cup of the sugar, salt, vanilla, and cocoa. Whip on high speed until thick, light and foamy.
5. Gently fold whipped whites into the whipped yolks. Gently fold in the flour.
6. Bake for 8 to 12 minutes or until the cake tests done with a toothpick.
7. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with long  end. Cool on wire rack. Refrigerate if needed.
8. Carefully unroll cake. Spread cream cheese filling over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Cut off rough ends. Pour ganache over roll. Cut into 1-inch slices. Makes 15 slices.