MERINGUE:

6 egg whites
1/4 tsp. salt
4 tbsp. sugar

Preheat oven to 400°F.

Beat egg whites with salt until they stand in soft peaks. Add sugar, one tablespoon at a time, and continue beating until meringue is very stiff. Set aside.

CAKE:

6 egg yolks
1/2 cup sugar
1 tsp. vanilla
1/4 cup all-purpose flour
1/4 cup dark sifted cocoa

In a separate bowl, beat egg yolks with sugar and vanilla. Sift together flour and cocoa. Gently fold about 1/4 of the meringue mixture 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 10x15-inch jelly roll pan that has been lined with greased wax paper. Bake at 400°F for 10 to 12 minutes or 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. Let cool.

Carefully unroll and peel off the wax paper. Trim off the crusty edges and spread the cake thinly with 1 cup buttercream frosting. Re-roll then spread remaining frosting over cake. Refrigerate for half an hour.

BUTTERCREAM FROSTING:

1/2 cup (1 stick) butter, softened
1 (1 lb.) box confectioners' sugar
1/3 cup cocoa (optional)
3 tsp. milk
1 tsp. vanilla

In bowl beat together butter and confectioners' sugar. Add milk and vanilla; beat until smooth and fluffy.

Submitted by: Dorothy Simmons