Pam
1/2 c. flour
1 tsp. baking powder
1/8 tsp. salt
2 egg yolks
1/2 tsp. vanilla
1/3 c. sugar
4 egg whites
1/2 c. sugar

FROSTING:

2 (1.4 oz.) env. whipped dessert topping mix
3 tbsp. unsweetened cocoa powder
3/4 c. skim milk
1 tsp. vanilla
Sifted powdered sugar (for topping)

Spray 15 x 10 x 1 inch jelly roll pan with Pam. Line with wax paper and spray again. Stir flour, baking powder and salt in small bowl. Beat yolks and 1/2 teaspoon vanilla with electric mixer high speed 5 minutes or until thick or lemon colored. Gradually add 1/3 cup sugar. Beat until sugar dissolves. Wash beaters thoroughly.

In large mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add 1/2 cup sugar, beat on high until stiff peaks form. Fold yolk mixture into egg white mixture. Sprinkle flour mixture 1/3 at a time over egg mixture. Fold in lightly after each addition. Spread batter in prepared pan. Bake at 375 degrees for 12 to 15 minutes.

Immediately loosen edges of cake and turn out onto towel sprinkled with sifted sugar. Peel off wax paper. Roll up warm cake and towel, jelly roll style, starting with short side. Cool cake with same side down on wire rack.

FROSTING: In small bowl, combine topping and cocoa powder. Add milk and 1 teaspoon vanilla. Beat on high speed 4 to 5 minutes or until soft peaks form and mixture is light and fluffy. Unroll cooled cake. Remove towel. Spread 1/2 frosting to within 1/2 inch of edges. Reroll cake. Transfer to platter. Frost roll with remaining frosting. Using fork, draw lightly through frosting to give appearance of bark. Sprinkle with powdered sugar. Chill overnight.