3/4 c. flour
1 tsp. baking powder
Sugar
Chocolate fudge spread (thick, like for ice cream)
1/2 tsp. salt
4 eggs, separated, room temperature
1/2 tsp. vanilla

Preheat oven to 375 degrees. Grease cookie sheet and line with waxed paper. In small bowl combine flour, baking powder and salt. In another small bowl, with mixer at high speed, beat egg whites into soft peaks; gradually sprinkle in 1/3 cup sugar, beating until sugar is dissolved and stiff peaks form.

In large bowl, at high speed, beat egg yolks until thick and lemon colored; at same speed, sprinkle in 1/2 cup sugar and vanilla. Sprinkle flour mixture over yolks; add beaten whites; with rubber spatula, gently fold mixture to blend thoroughly.

Spread batter in pan; bake 15 minutes or until top springs back when lightly touched with finger. Immediately invert hot cake onto a kitchen towel. Gently remove waxed paper and cut off crisp edges of cake. While still warm, carefully roll up cake and towel from narrow end.

Cool cake completely on rack, then unroll and spread with chocolate fudge. Re-roll without towel and decorate top with glaze of powdered sugar mixed with a little water.