To prepare pan: 2 tb Butter
1 tb All-purpose flour
For cake: 4 Eggs; room temperature
2/3 c Granulated sugar
2 ts Vanilla
2/3 c All-purpose flour
1/3 c Cake flour
1/2 c Plus
2 tb Unsalted butter
(1 1/4 sticks); melted Powdered sugar For meringue mushrooms Filling and frosting: 3 Egg whites
1/4 ts Cream of tartar; scant
1 1/3 c Granulated sugar
12 oz Semisweet chocolate; baking
1/3 c Black coffee; strong
1 tb Vanilla
1/2 c Butter; (1 stick) divided
— room temperature Unsweetened cocoa powder Powdered sugar Recipe by: St. Louis Post-Dispatch 12/11/95 Preheat oven to 375 degrees. To prepare pan: Spread a sheet of waxed paper on a 12-by-16-inch jelly-roll pan, letting it hang over each short end by 2 inches. In small saucepan, lightly brown butter. Remove from heat; stir in flour. Use butter mixture to lightly paint waxed paper and long sides of pan. To prepare cake: With electric mixer on medium speed, beat eggs while gradually adding granulated sugar. Add vanilla; beat at high speed for 5 minutes or until eggs have doubled in volume. Sift all-purpose flour and cake flour into egg mixture by thirds, folding in gently and alternating with melted butter. Immediately pour batter into prepared pan. Bake for 12 to 15 minutes, until top barely changes color and is light and springy to the touch. Do not overbake, or cake will be hard to roll. See Part 2. —–