6  eggs, separated
3/4  cup sugar
1/3  cup unsweetened cocoa
1  teaspoon vanilla extract
1  teaspoon cinnamon
1/2  teaspoon ground anise
Confectioners’ sugar

FILLING:
1-1/2  cups heavy cream
1/3  cup confectioners’ sugar
3  tablespoons unsweetened cocoa
1  teaspoon vanilla extract
Chopped pistachios or walnuts

1.  In large bowl let whites stand 1 hour.
2.  Preheat oven to 375F.  Lightly grease bottom of (15-1/2 x 10-1/2 x 1 inch) jelly-roll pan, then line with waxed paper.
3.  At high speed, beat whites until soft peaks form.  Gradually beat in 1/4 cup sugar, beating until stiff.
4.  Using same beaters, at high speed, beat yolks with remainder of sugar until thick and lemon colored – 5 minutes.  At low speed, beat in cocoa, vanilla, and spices.
5.  With wire whisk or rubber scraper, gently fold yolk mixture into egg whites.
6.  Spread evenly in prepared pan.  Bake 12 minutes, until surface springs back when pressed with finger.
7.  Onto clean towel, sift confectioners’ sugar in 15 x 10 inch rectangle.  Turn out cake onto sugar; peel off paper.
8.  With knife, trim edges.  From long side, roll up cake in towel, jelly-roll fashion.  Cool on rack, seam side down.
9.  Make Filling:  In medium bowl, combine cream, sugar, cocoa, and vanilla.  Refrigerate 1 hour.  Beat until stiff.  Gently unroll cake; remove towel.  Spread with three-fourths filling; reroll.  Spread with rest of filling; sprinkle with nuts.  Place seam side down.  Refrigerate
SERVES: 10