5 egg yolks
1 c. confectioners' sugar
1/4 c. flour
1/2 tsp. salt
3 tbsp. cocoa
1 tsp. vanilla
5 stiffly beaten egg whites
Whipped cream
Chocolate sauce

Beat egg yolks until thick and lemon colored. Add sifted dry ingredients, beating until blended. Add vanilla; fold in egg whites. Spread batter in greased, waxed paper lined 10 1/2" x 15" jelly roll pan. Bake at 375 degrees for 15 to 20 minutes. Turn out onto towel, sprinkled with additional powdered sugar; remove paper. Cut off crisp edge; roll up. Let stand for 1 minute. Unroll; cool. Spread with whipped cream. Reroll; refrigerate. Slice to serve; top with Chocolate Sauce; Yield: 12 servings.