1/2 c. all-purpose flour
1/4 c. unsweetened cocoa
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 tbsp. cold water
1/2 c. + 1/3 c. granulated sugar
1/2 tsp. vanilla extract
Confectioners' sugar (about 1/3 c.)

Grease and flour a 15 1/2" x 10 1/2" x 1" jelly roll pan. Preheat oven to 350 degrees.

Sift together first 4 ingredients. In large mixer bowl combine egg whites and water. Beat on high speed until frothy. Gradually beat in 1/2 cup sugar; continue beating until stiff and glossy.

In small mixer bowl beat egg yolks until thickened, 3 minutes. Gradually beat in 1/3 cup sugar. Add vanilla and beat 2 minutes longer. Fold into egg whites then fold in dry ingredients just until blended. Don't overmix. Spread batter evenly in pan. Bake 12 to 15 minutes, until lightly browned and center springs back when lightly touched with finger.

Meanwhile, sprinkle a dish towel or 24"x13" reusable wipe with confectioners' sugar. turn cake out onto towel. Cake may be rolled from long or short end depending on filling. (See recipes below for direction.) While cake is hot, roll up cake and towel together. Let stand 1 minute; unroll to allow steam to escape, then re-roll with towel and let cool on wire rack. Unroll and spread with filling to within 1/2" of edges. Re-roll (no towel this time). Trim off ends. Makes 1 cake roll.