Instructions: 1. Preheat the oven to 400F, with a rack in the middle of the oven.

Spray-grease a 10 x 15 jelly roll pan, and line the pan with parchment paper or a nonstick Teflon liner. Spray-grease and flour the parchment and the pan (Spraying the pan first, keeps the parchment paper in place so it doesnt lift up when you start to spread the batter).

2. In a bowl, whisk together the flour, cocoa and salt.

3. Place the egg whites in a clean, dry, and grease-free bowl. Using clean, dry, and grease-free beaters, beat on medium-high until foamy and thickened. Continue beating, and gradually add 1/4 cup of the sugar.

Increase speed to high and beat the egg whites until stiff but not dry.

Place the 2 whole eggs in a large mixer bowl. Gradually beat in the remaining 1/4 cup of sugar. Beat on high for 5 minutes until thick, fluffy and tripled in volume. Beat in the vanilla extract and oil

4. Sift a few tablespoons of the flour mixture over the egg yolk mixture.

Gently fold in the flour. Repeat until about 2/3 of the flour mixture has been added. Fold in 1/3 of the egg whites. Sift and fold in the remaining flour mixture. Gently fold in the remaining whites.

5. Spread the batter in the prepared pan. Bake for 7 to 9 minutes until the cake is lightly browned, and springy.

6. Place a piece of waxed paper, at least 6-inches longer than the cake pan, on the counter. Sprinkle it liberally with powdered sugar.

7. Immediately, while the cake is hot, loosen the edges of the cake using a sharp non-serrated knife. Turn the pan over onto the waxed paper so that there is about 3-inches of the paper showing on one of the short ends.

Lift off the pan and remove the parchment paper. Fold the 3-inch piece of paper over the cake, and roll the cake up. Cool completely. When the cake is cool, it can be filled, or it can be frozen for future use (Freeze it in the waxed paper, wrap in foil, and then a plastic bag).

8. While the cake is cooling, combine all of the ingredients for the soaking syrup in a small pot. Heat over medium heat, and stir until the sugar dissolves. Increase the heat to high and bring the syrup to a boil.

Remove from the heat and let cool before using. It can be made 3 weeks ahead and refrigerated-bring to room temperature before using).

9. Make the Marshmallow Meringue.

10. When the cake is cool, unroll it. Cut 3/8-inch off of each short end.

Reserve these pieces. Now cut the cake in half (perpendicular to the long end) so that you have 2 pieces, each about 10 x 7-inches. Brush the soaking syrup over each piece (there will be 1 to 2 teaspoons excess syrup). Spread a 1/8-inch layer of the meringue over the cakes, leaving about 1 inch at the far, long end, plain. Sprinkle half of the chopped nuts and half of the chopped chocolate over each cake. Roll the cakes up fairly tightly, starting from the long ends that do have filling on them.

The filling will push out towards the plain ends and should fill them completely.

11. Spread a thin layer of the meringue on the outside of each cake. Cut each reserved scrap of cake in half, and wrap these around the top and bottom of each scroll. These will look like the spools on which the Torah is rolled. Sprinkle the scrolls with the ground nuts, leaving the spools plain. Set the cakes on a serving platter, next to each other so that they look like Torah scrolls. Cover the cakes and refrigerate for several hours or overnight.

12. Before serving, push Tootsie rolls or other pole-shaped food into the ends of each scroll to look like the Torah poles.

13. Cut the cakes into 3/4-inch pieces and serve two pieces per person.

About Marshmallow Meringue:
This recipe is one of the most useful items in a lowfat repertoire. It can be used alone, as a frosting, or as a base for other frostings and fillings. In my last book, Passover Desserts, I recommended that the meringue be made by beating the eggs over simmering water. The National Egg Board now recommends that the eggs be stirred, rather than beaten because there is a small chance that the foamy part of the eggs will not reach a high enough temperature. I tried many times, in vain, to get the eggs to 160F, but each time they overcooked. Then I read Alice Medrichs book, Chocolate and the Art of Lowfat Desserts. Alices method, below, is foolproof, and I always use it now. To make her meringue, Alice mixes the eggs with a smaller amount of sugar than I do. This makes a delicious, but fairly soft meringue. When made with cream of tartar, it will keep for several hours. I dont use cream of tartar, because it is not kosher. I also like to make my desserts at least one day ahead to allow for unforeseen circumstances. For these reasons, I use a higher proportion of sugar. This makes a stiffer, more marshmallowy meringue, but it is very stable and weeps very little, even after several days in the refrigerator.

1. Fill a large skillet with 1-inch of water. Bring the water to a simmer.

In a small metal bowl, whisk the egg whites with the sugar and the room temperature water. Have a rubber scraper, instant-read thermometer, a timer, another mixing bowl and a beater near the stove.

2. Place the bowl with the egg white mixture into the simmering water, and rapidly stir with the rubber scraper for 20 seconds. Remove the bowl from the simmering water and check the temperature of the egg mixture. If the eggs are not yet at 160F, heat for 10 more seconds. Remove the bowl from the water, dip the thermometer into the boiling water (to bring it up in temperature quickly and to kill any bacteria on it), and then retest.

Continue until the egg whites reach 160F, the temperature needed to kill salmonella. Do not heat much higher, or the eggs will overcook. The time that it takes depends upon the type of bowl and pot that are being used - Ive had it take from 20 to 80 seconds.

3. As soon as the eggs reach 160F, transfer them to a cool bowl, and beat at medium-high speed until the egg whites are firm and cool. They will mixture look like shaving cream and stand in stiff peaks when the beater is raised from them.

which
are for decoration only): 129 Calories, 3g Fat (16%), 24mg Cholesterol, 23g
0%

(Morrow) due out in September. The decorating instructions are pretty specific to a Jewish holiday, but it can be made as a simple, filled, cake roll. The chocolate cake is a very nice, basic cake that can be rolled, or cut into rectangles for making layer cakes. Although the frosting sounds like 7 minute frosting, it is very different because it has about 2/3 less sugar. It is light and fluffy, like marshmallow.

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