I see that Camille is going to bless my birthday, and our EFM class, with *the* chocolate cream roll - a recipe inherited from my aunt that she would make on my birthdays and which Camille sometimes makes on my birthday. This is the one that contains (shriek) NO (stop shriek) flour. Camille hasn't made it for a while. It does have 12 eggs and 1.5 cups sugar - pretty retro but yum.

Chocolate Cream Roll
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Beat 12 egg yolks until light and lemon colored
Add 1.5 cups granulated sugar gradually while beating
Fold in 6 tbsp sifted Hershey's Cocoa
Beat 12 egg whites until very stiff.
Very gently fold in egg yolks mixture into egg white mixture

Line a 16x12 shallow pan with brown paper.
Butter and flour paper
Pour in batter
Bake in 300 deg F oven for approx 15 minutes or until done (toothpick comes out clean)
While batter is in oven, lightly flour tea towel
When batter is done turn pan upside down on towel
Loosen paper with knife and remove.
Immediately place a cold wet towel over it and let cool

Whip a pint of heavy cream
Add a tsp of vanilla and 2 tbsp of sugar
Spread half the cream over top of the cooked batter
Roll like a jelly roll
Spread rest of the whipped cream over the top and sides.
Refrigerate and serve cool that day.