Instructions: Chocolate shavings and additional confectioners sugar, optional

In a mixing bowl, beat egg yolks and confectioners sugar until thick, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin).

Grease a 15x10x1 in. baking pan; line with waxed paper and grease and flour paper. Spread batter into pan. Bake at 375F for 10-15 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on wire rack 1 hour. Meanwhile, beat the cream, sugar, cocoa and vanilla in a mixing bowl until soft peaks form. Carefully unroll cake. Spread filling over cake; roll up again. Refrigerate. If desired, garnish with chocolate shavings and confectioners sugar.

Yield: 10-12 servings.

Note: This cake does not contain flour.

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