5 egg yolks
1/4 c. flour
1 tsp. vanilla
1 c. powdered sugar
3 tbsp. cocoa
5 egg whites, stiffly beaten to firm peaks

Beat egg yolks until thick and yellow. Add sugar, cocoa and vanilla; mix thoroughly. Fold in egg whites and place in greased and floured 15"x10" jelly roll pan. Bake for 15 to 20 minutes. When done, turn immediately onto tin foil floured with confectioners' sugar and roll on long side of pan. Cool and fill.

FILLING: PEPPERMINT FLUFF:

1 pkg. unflavored gelatin
1/4 c. cold water
1/2 c. milk
1/2 c. sugar
1/4 tsp. flavoring
Few drops food coloring

Dissolve gelatin in cold water. Mix sugar and milk in saucepan and bring to boil, add gelatin, stir to dissolve. Cool completely. Add flavoring and color and fold in 2 cups whipped cream. Spread this on cake roll above, place in refrigerator and chill for several hours. To serve, slice in thin slices and top with chocolate syrup. (Makes lovely party dessert.)