4 egg whites, unbeaten
1/3 c. flour
1/3 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
4 egg yolks
1/2 tsp. vanilla

1. In large bowl, let egg whites warm to room temperature 1 hour.

2. Preheat oven to 375 degrees. Grease 15 x 10 x 1 inch pan. Line bottom but not sides with wax paper.

3. Sift flour, cocoa, baking powder and salt, set aside.

4. At high speed, beat egg whites until soft peaks, gradually beat in 1/2 cup sugar, beating well after each addition. Beat until stiff peaks form.

5. In small bowl beat egg yolks, until thick. Add 1/4 cup sugar and vanilla until thick.

6. Using wire whisk, gently fold egg yolk mixture and flour mixture into whites just until combines.

7. Turn mixture evenly into prepared pan.

8. Bake 10-12 minutes.

9. Loosen edges with sharp knife, invert on dish towel sprinkled with confectioners' powdered sugar and roll. Cool.

10. Unroll and fill with 1 pint slightly soft vanilla ice cream. Roll and freeze. This can be frozen for several weeks.