Place log on tray or platter and serve at table to dramatize dessert
1c. sifted confectioners sugar
¼c. sifted flour
5 stiffly beaten egg whites
1c. heavy cream, whipped
2tblsp. sugar (about)
8 to 12marshmallows, cut up
1c. confectioners sugar
¼c. finely chopped pecans
Beat egg yolks until thick and lemon-colored. Sift 1 c. confectioners sugar, flour, salt and cocoa together 3 times; beat into egg yolks until well blended. Add vanilla; fold in egg whites.
Bake in greased and paper-lined 15½ x 10½ x 1" jelly roll pan in moderate oven (375°) 15 to 20 minutes. Lightly dust clean dish towel with confectioners sugar; loosen cake around edges with spatula. Invert on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off cake’s crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in; continue rolling cake, lifting towel higher with one hand as you guide the rolling with the other hand, rolling the towel in the cake (to prevent cake sticking). Let cool on rack (wrap tightly in towel to hold it in shape).
Unroll cake on towel; spread with whipped cream, sweetened to taste with about 2 tblsp. sugar and with marshmallows added. Roll like jelly roll.
For frosting, melt chocolate; add 1 c. confectioners sugar and enough light cream to make frosting of spreading consistency. Spread over cake and immediately sprinkle with chopped nuts.