Many thanks to Betsy for the Roulage Leontine recipe. You've enabled me to surprise a friend on his 60th birthday with his favorite cake. I worked at a restaurant founded by Dione Lucas (The Brasserie in Bennington, VT), and the page containing this and the variation we called "Austrian Nut Roll", with hazel nuts, have fallen out of my 30 year old "bible" from my training there.

I thought I'd share that we used damp paper towels on top of the cake when it comes out of the oven, rather than a tea towel (though that may not be the greener option its easier on the laundry). I don't recall Cream of Tartar. It can't hurt, but if its hard to find, as it is in my rural area, don't hesitate to go ahead without it. Finally, the whipped cream in the chocolate version was flavored with vanilla, as James Beard suggests, but for the nut roll, we used brandy, just a tablespoon or so I imagine.

I'm certain we used a standard restaurant "half-sheet" sized pan, which is bigger than you suggest, so I plan to increase by one egg and a proportional amount of sugar. I'll let you know how it works...

Thanks again.