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Chocolate Sponge Roll

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Ingredients:

6 tablespoons sifted cake flour
6 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 egg whites
3/4 cup sifted sugar
1 teaspoon vanilla
4 egg yolks, beaten until thick and lemon colored
7 minute frosting

Directions:

Sift flour once, measure, add cocoa, baking powder and salt and sift together 3 times. Beat egg whites until frothy throughout, then gradually beat in sugar, a little at a time and continue to beat until the mixture will stand in soft peaks. Fold in beaten egg yolks and vanilla, then fold in flour gradually. Pour into a greased 10x15 jelly roll pan which has been lightly greased then lined with heavy waxed paper which has also been lightly greased. Bake in a 400 degree oven 12 to 13 minutes.

Remove from the oven, quickly cut off any crisp edges and turn from the pan at once onto a tea towel covered with confectioners' sugar. Remove paper, and roll onto a tube of paper covered with heavy waxed paper. Cover with a tea towel and cool slightly, then unroll, spread with frosting, reroll and cool. Spread thin chocolate frosting on top.

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