1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1/2 tsp. vanilla
1/3 c. granulated sugar
1/4 c. unsweetened cocoa
4 egg whites
1/2 c. sugar
1 c. whipping cream
1/2 c. sugar
4 tbsp. cornstarch
Dash salt
1/2 water
1 sq. (1 oz.) unsweetened chocolate, cut up
2 tbsp. butter
1/2 tsp. vanilla

Grease and flour 15x10x1-inch pan. Stir flour, baking powder, cocoa and salt together. Beat yolks and vanilla at high speed 5 minutes until thick and lemon-colored. Gradually add 1/3 cup sugar.

In a separate bowl beat whites to form soft peaks. Gradually add sugar to form stiff peaks. Fold yolk mixture into whites. Sprinkle flour mixture over egg mix and fold in.

Pour into pan. Bake at 375 degrees for 12-15 minutes or until done. Immediately roll into towel sprinkled with powdered sugar.

Whip 1 cup whipping cream. (Sometimes I double this to make the filling thicker.) Spread on open cake and roll again.

Glaze: Mix 1/2 cup sugar, cornstarch and salt. Stir in water, cut-up chocolate. Cook and stir until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir in butter and vanilla. Frost. Chill until served.