6 eggs, separated (beat whites until stiff, not dry)
1 tsp. vanilla
2 tbsp. all-purpose flour, sifted
1 c. powdered sugar, sifted
2 tbsp. cocoa
1/2 tsp. salt

Beat egg yolks until thick and lemon colored. Add vanilla. Sift flour once before measuring. Mix and sift flour, powdered sugar, cocoa and salt together. Add dry ingredients to egg yolks a little at a time, mixing thoroughly after each addition. With rubber scraper, gently fold in stiffly beaten egg whites.

Pour batter onto waxed paper lined and greased 15x10x1 inch pan. Bake at 400 degrees for 15 minutes. Watch carefully that edges do not get too done. Turn baked cake onto clean towel coated with powdered sugar and remove waxed paper from bottom. Cut off hard edges of cake. Roll cake and towel coated with sugar into jelly roll shape. Let cool for 10 minutes. Unroll. Remove towel. Spread cake with softened ice cream. Re-roll cake and wrap in waxed paper. Freeze until ready to serve.