4 eggs, separated
3/4 c. sugar
2 tsp. vanilla
1/3 c. sifted flour
3/4 c. plus 2 tbsp. sifted cocoa
1/2 baking powder
1/4 tsp. salt
1 c. heavy cream
2 c. plus 2 tbsp. sifted powdered sugar
3/4 c. sliced almonds, toasted
2 tbsp. chipped candied ginger
1/2 c. orange marmalade
1/4 c. water
2 tbsp. butter

Beat egg whites until foamy; add sugar gradually and continue to beat until stiff. Beat yolks and 1 teaspoon vanilla until thick and lemon colored. Fold into whites. Sift together flour, 1/4 cup cocoa, baking powder and salt. Fold into egg mixture. Turn into waxed paper lined 10 x 15 x 1 inch pan.

Bake at 375 degrees for 13 to 15 minutes. Invert cake on towel sprinkled with 2 tablespoons cocoa. Remove paper; trim crisp edges from cake. Roll up towel with cake; cool 30 minutes. Unroll, remove towel. Whip cream with 2 tablespoons powdered sugar. Fold in 1/2 cup almonds and ginger.

Spread marmalade on cake, then spread on cream mixture. Reroll, placing cake seam-side down on platter. Bring water to a boil, stir in 2 cups powdered sugar and 1/2 cup cocoa. Continue stirring until smooth. Blend in 1 teaspoon of vanilla and butter; cool slightly. Glaze cake with chocolate mixture; garnish with remaining almonds.