Chocolate Roll

• 6 tbsp. sifted cake flour
• 6 tbsp. cocoa
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup sifted sugar
• 6 eggs
• 1 tsp. vanilla
• 1/4 cup powdered sugar

Sift flour once, measure; add cocoa, baking powder and salt, and sift together three times. Beat the egg together until very light and thick. Gradually fold in the sugar. Add vanilla. Fold in flour gradually and pour into greased 15- x 10-inch pan which has been lined with greased waxed paper. Bake at 400 degrees for about 15 minutes.

Cake should spring back with touched lightly. Remove from oven and quickly loosen edges, turn upside down on cloth dusted with powdered sugar. Remove paper and dust again with powdered sugar.

Roll cake quickly and leave on rack until cool. Unroll and spread 1/2 pint of slightly sweetened whipped cream on cake and then reroll with whipped cream inside. Chill and cut in slices to serve.