6 egg-whites
1/2 tsp. cream of tartar

Beat until stiff. Beat in gradually until glossy:

1/2 c. sugar

Set aside. Beat until thick and lemon-colored:

6 egg-yolks

Add:

1/2 c. sugar

Sift together:

4 tbsp. cocoa
4 tbsp. flour
1/4 tsp. salt

Beat into yolk mixture; stir in:

1 teaspoon vanilla

Carefully fold into egg-white mixture. Spread evenly in jelly roll pan with well-greased paper. Bake 325 degrees for 15 to 20 minutes or until surface springs back then touched. Immediately turn upside down on towel sprinkled with powdered sugar. Remove paper and roll up with towel to prevent cake sticking together; don't refrigerate. Unroll shortly before serving; place cake on waxed paper; remove towel; fill with sweetened whipped cream; roll up carefully to keep in cream; chill. Serve with sauce.

CHOCOLATE CUSTARD SAUCE:

Melt 1/4 cup butter in saucepan. Add 3/4 cup sugar and 1/4 cup cocoa. Stir until blended, then add 1/3 cup light cream. Boil 1 minute; remove from heat and stir in 1/2 teaspoon vanilla. (Or) : Dissolve 3 ounces strawberry Jello in 1/2 cup boiling water; let set until partially firm; add 1 cup whipped cream, mix and spread on cake roll. Garnish with powdered sugar and strawberries.