Sift together: 1/4 c. Flour 3 tbsp. Cocoa 1/4 tsp. Salt Beat 5 egg whites with 1/4 teaspoon cream of tartar until stiff but not dry. Gradually add 1/2 cup sugar, beating constantly. Beat 5 egg yolks until thick and lemon colored. Add 1 teaspoon vanilla. Fold in dry ingredients. Fold yolk batter into whites. Spread batter evenly in greased and floured 15 1/2 x 10 1/2 x 1 inch pan. Bake at 325 degrees about 25 minutes. Immediately turn cake out onto towel.

Sprinkle with confectioners' sugar. Roll cake along with towel. Cool. Unroll. Spread with whipped cream. Roll again.

Top with hot chocolate glaze.

Garnish with almonds, sliced.

Chill. Mix: 1 1/2 tbsp. Cornstarch Add: Dash salt 1/2 c. Water Cook and stir until thick. Remove from heat. Add: 1/2 tsp. Vanilla Spread on rolled cake.