6 eggs, separated
3/4 c. granulated sugar
1/3 c. unsweetened cocoa
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ground anise
Confectioners' sugar

FILLING:

1 1/2 c. heavy cream
1/3 c. confectioners' sugar
3 tbsp. unsweetened cocoa
1 tsp. vanilla extract
Walnuts

In large bowl of electric mixer, let whites stand 1 hour. Preheat oven to 375 degrees. Lightly grease with butter bottom and sides of 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line with waxed paper and lightly grease paper.

At high speed, beat whites until soft peaks form. Gradually beat in 1/4 cup granulated sugar, beating until stiff and a trough forms when spatula is drawn through.

Using same beaters at high speed, beat yolks with remainder of granulated sugar until thick and lemon colored (5 minutes). At low speed beat in cocoa, vanilla and spices.

With whisk or rubber scraper, using an under and over motion, gently fold yolk mixture into egg whites. Spread evenly in prepared pan. Bake 12 - 15 minutes until surface springs back when pressed with fingers.

Onto clean towel, sift confectioners' sugar in 15 x 10 inch rectangle. Turn out cake onto sugar. Peel off paper in strips. From short side roll up cake in towel, jelly roll fashion. Cool on rack, seam side down.

MAKE FILLING: In medium bowl, combine cream, sugar, cocoa and vanilla. Refrigerate 1 hour. Beat until stiff. Gently unroll cake, remove towel (don't worry if it cracks!). Spread with 3/4 filling, reroll cake. Spread with rest of filling. Place seam side down. Take fork and with tines lightly score filling lengthwise (should look like a log). Decorate with walnuts and holly leaves.