6 eggs, separated
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla
1/4 c. flour
1/4 c. dark sifted cocoa

Beat the egg whites with the salt until they stand in soft peaks. Add 4 tablespoons of the sugar, one tablespoon at a time, and continue beating until meringue is very stiff. In a separate bowl, beat the egg yolks with the remaining sugar and vanilla. Sift together the flour and cocoa. Gently fold about 1/4 of the meringue into the egg yolk mixture. Then pour back into the bowl of meringue. Sprinkle with 2 tablespoons of the flour-cocoa mixture and fold together. Repeat until all the flour is blended. Be careful not to overmix. Pour into a buttered 10 x 15-inch jelly roll pan that has been lined with buttered wax paper.

Bake 10 to 12 minutes at 400°F until cake springs back at a touch. Sprinkle a tea towel with confectioners sugar. As soon as the cake has baked, take it out of the oven and invert on the towel, so the waxed paper is on top. Do not remove wax paper. Roll the cake tightly in the towel to a 16-inch long cylinder. Cool; carefully unroll and peel off the wax paper. Trim off the crusty edges and spread the cake thinly with Butter Cream, then thickly with the whipped cream mixture. Re-roll and refrigerate for half an hour.

Chocolate Butter Cream:

1/2 lb. sweet butter
1/2 c. fine granulated sugar
6 tbsp. cocoa

Cream sweet butter until it is light. Add very gradually fine granulated sugar and cream together until the mixture is smooth and fluffy. Melt butter and add cocoa; add to the creamed butter mixture.

Chocolate Whipped Cream:

2 c. whipping cream
3 tbsp. cocoa
1/2 c. fine granulated sugar

Whip whipping cream stiffly. Add cocoa. Sweeten with sugar. Spread surface of cake roll with Chocolate Butter Cream, using a spatula or the plain tube of a pastry bag to make a rough surface in imitation of bark. (Tines of a fork makes a good pattern.) Form the edges which were trimmed from the sides of the cake into coils and place them on the frosting to simulate spots where limbs have been removed, working the Butter Cream over these to blend in with the barklike covering. The ends of the log may be sprinkled with chopped pistachio nuts.