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

Sift 1/2 cup sugar, flour, cocoa and salt, TWICE. Beat egg whites and cream of tartar until stiff, but not dry. Gradually beat in 1/2 cup sugar. Beat egg yolks until thick and lemon colored. Add vanilla. Fold in sifted ingredients. Carefully fold yolk mixture into beaten egg whites.

Spread batter evenly in greased and floured 15 1/2 x 10 1/2 x 1 inch pan. Bake at 325 degrees about 25 minutes. Immediately turn out onto towel sprinkled with confectioners' sugar. Roll cake with towel and cool. Unroll, spread with whipped cream, roll again.