6 egg whites
1/2 tsp. cream of tartar
1/2 c. white sugar
6 egg yolks
1/2 c. white sugar
4 tbsp. flour
4 tbsp. cocoa
1/4 tsp. salt
1/4 tsp. vanilla

Beat until stiff egg whites and cream of tartar. Gradually beat in 1/2 cup white sugar until glossy. Beat until thick egg yolks then beat in 1/2 cup white sugar. Sift together and beat into egg yolk mixture the flour, cocoa, salt and vanilla. Carefully fold into egg white mixture. Spread 1/2" thick in shallow 15 1/2" x 10 1/2" pan lined with greased wax paper.

Bake in 325 degree oven until surface springs back when lightly touched, about 30 minutes. Immediately turn upside down onto towel sprinkled with powdered sugar. Remove wax paper from cake and roll. Roll towel in with cake to prevent sticking. When cool, line with ice cream and re-roll. Wrap in wax paper and then aluminum foil. Top with fudge sauce.