Ingredients
5 large eggs, separated1 cup confectioners’ sugar1 teaspoon vanilla extract1/4 cup all-purpose flour1/4 cup baking cocoa2 tablespoons sugarCREAM FILLING/FROSTING:1 package (8 ounces) cream cheese, softened1/3 cup sugar1 package (3.4 ounces) instant vanilla pudding mix1 teaspoon vanilla extract4 cups heavy whipping creamCHOCOLATE RASPBERRY SAUCE:1-1/2 cups semisweet chocolate chips1/2 cup seedless raspberry jam1/4 cup heavy whipping cream1 teaspoon almond extract
Preparation
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in confectioners’ sugar. Stir in vanilla. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be very thick).
Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a large bowl, beat the cream cheese, sugar and dry pudding mix until smooth. Beat in vanilla. Gradually beat in cream until thick.
Unroll cake; spread 2-1/2 cups filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining filling. Cover and refrigerate for 1 hour.
In a small microwave-safe bowl, combine the chips, jam and cream. Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in extract. Serve with cake. Refrigerate leftovers.
