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

Beat whites, cream of tartar and vanilla until stiff but not dry. Gradually beat in 1/2 cup sugar. Beat yolks until thick and lemon colored. Sift remaining ingredients; fold into yolks until blended. Fold yolks into whites.

Line 15 1/2 x 10 1/2 x 1 inch pan with waxed paper, grease. Spread batter in pan and bake at 325 degrees for about 25 minutes. Cool 5 minutes, turn onto towel sprinkled with powdered sugar. Peel off paper, cool to lukewarm. Roll cake and towel into roll and cool. Unroll, spread with whipped cream and roll again. Cover with Chocolate Sauce.

CHOCOLATE SAUCE:

1 c. sugar
3 tbsp. cornstarch
2 (1 oz.) sq. unsweetened chocolate (grated)
Dash of salt
1 c. boiling water
1 tsp. vanilla
3 tbsp. butter

Mix sugar and cornstarch. Add chocolate, salt and water. Cook until mixture thickens. Remove from heat. Add butter and vanilla. Spread on cake while hot for a glossy frosting which remains soft and smooth.