1/3 cup cocoa
1/3 cup milk
4 egg yolks
1 tsp. vanilla
1 1/2 cups sugar
1/2 tsp. salt
1 1/3 cups sifted pastry flour
2 tsp. baking powder
4 egg whites

Preheat oven to 375°F. Grease 2 layer cake pans and dust lightly with extra cocoa or flour and shake out excess.

Combine cocoa and milk in a saucepan, and stir over low heat until mixture has the consistency of a paste. Remove from heat and allow to cool.

Beat egg yolks, add vanilla and sugar; beat well. Add the cocoa mixture. Sift in the flour, baking powder and salt. Beat the egg whites until stiff but not dry and fold in gently using a spatula.

Bake in layer cake pans for 20 or 25 minutes or until a wooden pick inserted in center comes out clean. Just before serving, spread layers with whipped cream.