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1
Beat the egg whites with the salt until they stand in soft peaks.
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2
Add 4 tablespoons of the sugar, one tablespoon at a time, and continue beating until meringue is very stiff.
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3
In a separate bowl, beat the egg yolks with the remaining sugar and vanilla. Sift together the flour and cocoa.
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4
Gently fold about 1/4 of the meringue into the egg yolk mixture.
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5
Then pour back into the bowl of meringue.
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6
Sprinkle with 2 tablespoons of the flour-cocoa mixture and fold together.
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7
Repeat until all the flour is blended. Be careful not to overmix.
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8
Pour into a buttered 10 x 15-inch jelly roll pan that has been lined with buttered wax paper.
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9
Bake 10 to 12 minutes at 400u00b0 until cake springs back at a touch. Sprinkle a tea towel with confectioners sugar.
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10
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.
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11
Do not remove wax paper.
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12
Roll the cake tightly in the towel to a 16-inch long cylinder.
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13
Cool; carefully unroll and peel off the wax paper.
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14
Trim off the crusty edges and spread the cake thinly with Butter Cream, then thickly with the whipped cream mixture.
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15
Re-roll and refrigerate for half an hour.
