Ethel Kennedy's Chocolate Roll recipe

1/2 teaspoon baking powder
6 tablespoons cocoa
4 eggs, separated
1/4 teaspoon salt
6 tablespoons flour
3/4 cup granulated sugar
1 teaspoon vanilla extract

Sift dry ingredients.

Beat egg yolks with sugar; gently add sifted dry ingredients. Then fold in beaten egg whites and vanilla extract.

Oil a jellyroll pan; line with wax paper and oil again. Pour in batter and bake at 400 degrees F for 12 minutes. Turn out on wax paper that has been dusted with confectioners' sugar or cocoa. When cool, spread with whipped cream and roll up.

Keep in freezer until shortly before serving.