Chocolate Cream Roll

Directions

1. 1
   Sift together well the flour, cocoa, baking powder and salt. Beat egg yolks until light in medium bowl.
2. 2
   Gradually add 3/4 cup sugar, beating until thick and creamy.
3. 3
   Beat in water and vanilla. Beat egg whites until frothy.
4. 4
   Gradually beat in the remaining sugar and beat until stiff.
5. 5
   Fold egg whites into the egg yolk mixture.
6. 6
   Fold in dry ingredients.
7. 7
   Pour into a 9 x 13 1/2-inch shallow (jelly roll) pan that has been lined with wax paper and floured.
8. 8
   Bake at 350° for about 20 minutes.
9. 9
   Quickly invert the cake onto a towel which is dusted with powdered sugar.
10. 10
    Cut off crisp edges and remove paper.
11. 11
    Roll up cake in towel and cool well.