Chocolate Cake Roll

Directions

1. 1
   Sift powdered sugar, flour, salt, cocoa and cream of tartar together 3 times.
2. 2
   Beat egg whites with additional cream of tartar until stiff; set aside.
3. 3
   Beat egg yolks until thick and lemon-colored; beat in vanilla and water.
4. 4
   Add sifted dry ingredients and beat until well blended.
5. 5
   Fold in beaten egg whites with wire whisk.
6. 6
   Bake in greased, waxed paper-lined jelly roll pan (15 1/2 x 10 1/2 x 1-inch) at 350° for 15 to 20 minutes.
7. 7
   When done, loosen edges of cake with knife and invert on dish towel which has been sprinkled with powdered sugar.
8. 8
   Peel off waxed paper and roll cake, along with towel, from narrow end like a jelly roll. When cool, gently unroll and remove from towel, back onto jelly roll pan to spread with sweetened whipped cream.
9. 9
   Reroll (without towel) and fasten edges with toothpicks if necessary.
10. 10
    Chill in refrigerator before serving.
11. 11
    Cut in slices to serve.
12. 12
    Freezes well.