4    Eggs; separated
pn Salt
1/2 c  Sugar; divided
1/2 ts Vanilla
1/4 c  Unsweetened cocoa
1 ts Unsweetened cocoa
2 tb Flour
2 tb Cornstarch
Confectioners sugar
1 qt Chocolate Chip Ice Cream

Adjust oven rack to highest position. Preheat 375~.
Grease a jelly roll pan 15 1/2×10 1/2, line with waxed
paper,grease lightly. In a large mixer bowl, combine
egg whites and salt, beat until foamy. Gradually beat
in 1/4 cup sugar, and vanilla. Beat until stiff, but
not dry. In small bowl, beat egg yolks and rest of
sugar until very thick and lemon colored(5-10 minutes)
Sift together 1/4 cup cocoa, flour and cornstarch.
Fold into egg yolk mix, then flod mix into beaten
whites,Pour in prepared pan, spread evenly. Bake 12-15
minutes, until lightly browned and center is springy
to the touch. Meanwhile, sprinkle a towel with
confectioners sugar. Invert cake onto towel, and peel
off waxed paper. While still hot, roll up cake with
twol, jelly roll fashion, from the long side. Let
stand 1 minute, then unroll to let steam escape, then
re-roll with towel. Cool compeltely on wire rack.
Unroll, and spread with softened ice cream. Reroll,
cover and freeze until firm. Sprinkle with 1 tsp cocoa
just before serving.