• 4 Tablespoons powdered cocoa
• 4 Tablespoons corn starch
• 1 cup sugar
• 1 teaspoon vanilla extract
• 5 eggs separated
• wax paper
• jelly roll pan

Preheat oven to 350 f

Cut a single sheet of wax paper to fit in jelly roll pan. Make sure the paper extends up to the top of the pan (or near it) on all sides.

Combine dry ingredients. Sift/mix to get lumps out.
Combine egg yolks and vanilla.
Whip egg whites until very stiff.
Add all ingredients to egg whites.
Mix well with wire wisk or egg beaters. Pour mixture into jelly roll pan. Place in oven.

Cook for 17 to 18 minutes. This is the usual time, but it may take more or less time depending on your oven. You do not want to overcook or it will be very difficult to remove the chocolate roll from the wax paper. I can tell when the chocolate roll is done by looking at it, but it is difficult to describe what to look for - you just have to get the hang of it.

When it is done, remove from oven and immediately (and carefully) dump the pan upside down onto a wet/damp dish towell/cloth that is bigger than the chocolate roll. If you let the pan sit with the chocolate roll for more than a minute it will be hard to get the chocolate roll off of the wax paper. Carefully remove the wax paper from the chocolate roll. If you've cooked it right, the wax paper comes right off.

Cover the chocolate roll with another wet dish towel and place in fridge to cool. When the chocolate roll is cool, whip up a cup of whipping cream (add powdered sugar and vanilla to your liking), and cover chocolate roll with it. Then carefully roll the thing up from one end and cover with handiwrap. At this point you can eat it, but the chocolate roll is best if left in the fridge for several hours.