Beat egg yolk with vanilla. Blend cocoa with
water; beat into egg yolk mixture. Sift flour
with baking powder. Gradually add dry
ingredients, mixing until smooth. Beat egg
whites with salt until soft peaks form.
Gradually add sugar, beating until stiff peaks
form. With spatula, fold egg whites into
chocolate mixture. Pour batter into greased and
floured waxed paper lined 10 x 15 inch jellyroll
pan. Bake at 325 degrees for 15 minutes. Run
knife around edge. Turn hot cake onto cloth
heavily dusted with powdered sugar. Remove waxed
paper. Starting from narrow end, roll up cake
with cloth and let cool. When cake has cooled,
roll cake back out and spread on softened
chocolate (or vanilla) ice cream. Reroll and
freeze until solid. Slice and serve with
chocolate syrup poured over each slice.
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