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Note: Let egg whites hot to room temperature about 1 hour.
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1.
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Grease bottom of a 15 1/2 x 10 1/2 x 1 inch jelly roll pan; line with waxed paper, grease lightly.
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Preheat oven to 375 degrees.
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In a large bowl, at high speed, beat egg whites just till soft peaks form when the beater is slowly raised.
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2.
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Add in 1/4 c. sugar, 2 Tbsp.
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at a time, beating till stiff peaks form when beater is slightly raised.
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With same beater, beat yolks at high speed, adding remaining 1/2 c. sugar, 2 Tbsp.
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at a time.
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Beat till mix is very thick (about 4 min).
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3.
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At low speed, beat in cocoa, vanilla and salt just till smooth.
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With wire whisk or possibly rubber scraper, using an under and over motion, gently fold the cocoa mix into the beaten egg whites, till they are blended (no egg whites should show).
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4.
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Spread proportionately in pan.
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Bake 15 min, just till surface springs back when gently pressed with fingertip.
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Sift confectioners' sugar in a 15 x 10 inch rectangle, on a clean linen towel.
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Turn cake out on sugar; lift off pan, peel paper off cake.
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5.
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Roll up, jelly roll fashion, starting with the short end, towel and all.
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Cold completely on rack, seam side down at least 1/2 hour.
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To make filling: Combine ingredients in medium-sized bowl.
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Beat with electric mixer till thick and then chill.
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6.
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Unroll cake; spread with filling to 1 inch from edge; reroll.
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Place, seam side down, on plate.
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Cover loosely with foil.
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Chill 1 hour before serving.
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To Serve: Sprinkle with confectioners' sugar; decorate with angelica and cherries, if you like.
