1/2 c. sugar
3 tbsp. cocoa
5 egg whites
1/2 c. sugar
1 tsp. vanilla
1/4 c. sifted all-purpose flour
1/4 tsp. salt
1/2 tsp. cream of tartar
5 egg yolks
1 c. whipping cream, whipped

Sift 1/2 cup sugar, flour, cocoa and salt together. Beat egg whites with cream of tartar until stiff but not dry, gradually beat in the 1/2 cup sugar. Beat egg yolks until thick and lemon-colored; add vanilla then fold in the sifted dry ingredients. Carefully fold the yolk mixture into the beaten egg whites.

Spread the batter evenly in greased and floured 15 1/2 x 10 1/2 jelly roll pan. Bake in slow oven for 25 minutes at 325 degrees. Immediately turn cake out onto a towel sprinkled with confectioners' sugar. Roll cake with the towel around it; cool. Unroll...spread whipped cream over cake and roll up again.

Spread with chocolate gloss. Garnish with toasted sliced almonds or any type nut. Chill until serving time.

CHOCOLATE GLOSS:

Mix: 1 1/2 tbsp. cornstarch

Add: 1/2 c. water

Cook and stir until blended and thickened. Remove from heat. Add 1 1/2 tbsp. butter and 1 tsp. vanilla. Spread over chocolate log while it is still warm.