CAKE:

6 eggs, separated
1/2 tsp. cream of tartar
1/2 c. sugar
4 tbsp. cocoa
4 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla

FILLING:

1 pt. heavy cream
1 tsp. vanilla
Sugar to taste
Confectioners' sugar

Grease the sides of a 15 1/2 x 10 1/2 x 2 inch pan and line bottom with wax paper. Beat the egg whites with the cream of tartar until stiff. Add sugar and beat until glossy. Sift together cocoa, flour, and salt and beat into egg yolks; add vanilla. Fold mixture into egg whites (do not over handle). Spread mixture evenly into pan. Bake at 325 degrees for 20 to 25 minutes; cake is done when surface springs back when lightly touched. Remove immediately.

Have ready a cloth sprinkled generously with confectioners' sugar. Turn cake onto towel and remove wax paper immediately. Roll up cake with towel and cool.

Just before serving, prepare filling. Unroll and fill with whipped cream mixture. Reroll, sprinkle with confectioners' sugar and serve. Can also be served with chocolate sauce.