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

           Confectioner's sugar
      1 qt Chocolate Chip Ice Cream

  Adjust oven rack to highest position. Preheat 375~.
  Grease a jelly roll pan 15 1/2x10 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
  confectioner's 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.