• Preheat the oven to 350F

  Start with making the only baked part of this recipe which is the cake part. First, separate the egg whites and egg yolks.

  Whip the egg whites with the sugar on high speed In a large bowl until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume. It should form stiff peaks, that is s is when you know it is ready.

  Using a rubber spatula fold in the egg yolks until the egg yolks are fully combined with the egg whites.
• Sift together 1/2 cup of flour and 2 1/4 teaspoons of baking powder then add it to the batter and fold it in to combine. The batter should have a fluffy texture.
• Line the cookie sheet with parchment paper then evenly spread the batter onto it. Bake for 12-15 minutes until the top is slightly golden or it passes the toothpick test.
• As soon as the cake is done baking, flip it over a clean towel on a cutting board and carefully peel away the parchment paper. If you wait for the cake to cool before peeling the parchment paper it will be much harder to do so.
• Roll the cake into a log with the towel. Make sure the seam is facing the table as it cools. Let it sit on your countertop until it cools completely.

WHILE THE CAKE ROLL IS COOLING, MAKE THE HALVA (TAHINI)CREAM

• Add the halva to a food processor and pulse it to a smooth consistency.

  Transfer the halva to a bowl and add the butter and the extra creamy cool whip ( or you can whip up 4oz of double cream with 1/2 cup of powdered sugar instead of cool whip) and mix it with a mixer for 2 minutes until it forms soft peaks.
• Gently unroll the cake and evenly spread the halva cream all over the cake, leaving a ch border on the sides.

  Roll the frosted cake tightly into a log. Start to roll from the same side you rolled it in the beginning while it was still hot
• Place it on a serving plate with the seam down.
• Melt Hershey’s milk chocolate (or if you’d like you can use dark chocolate.) according to package instruction’s and pour it over the roulade. Sprinkle the chocolate with chopped hazelnuts while the chocolate is still wet. Or you can use chopped pistachios instead of hazelnut’s.
• keep the roulade in the fridge for 4 hours then it will be ready to serve! You can sprinkle a little bit of icing sugar on the top of the roll for presentation!

  If you haven’t eaten the entire roll, it is just as wonderful the next day as well! To store in the fridge, cover the Roulade with halva cream glazed with chocolate and hazelnuts with plastic wrap to keep the cake from drying out. It can stay in the fridge for up to 3-4 days.