Sift the flour, Cocoa baking powder and salt together three times on to a sheet of waxed paper.
Beat the egg whites until they are thick and fluffy.
Add the sugar gradually while beating then add the egg yolks and vanilla.
The mixture should be thick and lemony.
Sift the dry mixture over egg mix and fold in gently
Prepare an edged cookie pan by greasing and lining with waxed paper.
Pour the batter into pan and spread evenly.
Bake at 400°F for 12 -- 15 minutes.
When baked remove from pan and roll in a damp tea towel on which you have sprinkled some icing sugar.
When cool, unroll and trim off any crusty edges.
Spread whipped cream on the Chocolate Cream Roll and roll up.
Serve with a dollop of cream on the side.
