• Gather all ingredients before starting recipe.
  
• Pre heat oven to 350ºF.
• Line a 10x16 jelly-roll pan (or larger for a thinner cake) with parchment paper.

Cake

• Add 6 eggs separated from yolks into two separate bowls.
• Beat egg yolks with a hand or stand mixer, adding 6 tbsp sugar a tablespoonful at a time and beat until the egg/sugar mixture forms a ribbon and is a light yellow in color.
  
• Continue beating, add 1 tsp vanilla and then 6 tbsp all-purpose flour one tablespoon full at a time.
  
• Whip egg whites in a separate bowl until stiff.
  
• Gradually blend the egg yolk mixture and whipped egg whites together with the mixer set to the lowest speed, or blend using a spatula. Do not over work.
  
• Spread mixture on a parchment lined baking pan and bake for 10-15 minutes or until the center bounces back when touched. It should be a light golden color.
  
• If making a roll cake, cool baked cake until it is cool enough to handle (2-3 minutes) and then roll the cake, parchment paper and all into a roll, making sure that the seam is on the underside.
  

Assembly

• When the cake has fully cooled, unroll the cake and carefully remove paper from cake.
  
• Spread your choice of mocha or French Chocolate cream over the cake, re-roll, and then coat the rolled cake with the remainder of the butter cream.
  
• Decorate outside of cake and place in the freezer until ready to serve.