1. Separate eggs. Place egg yolks in large bowl and egg whites in medium bowl.

2. Beat egg whites and cream of tartar until creamy (about 1 minute). Gradually add 1/2 cup sugar and beat on medium high until stiff (about 4 more minutes). Set aside.

3. Beat egg yolks. Add 1/2 cup sugar and beat. Stir in 1 tsp vanilla.

4. Mix together cocoa, flour and salt. Sift into egg yolks.

5. Fold egg white mixture into egg yolk / chocolate mix.

6. Spray jelly roll pan with cooking spray. Line with wax paper and spray wax paper with cooking spray. Spread mixture on wax paper in pan and bake at 325 for 20 minutes (or until surface springs back when touched). Immediately turn upside down onto a tea towel sprinkled with confectioners' sugar. Once turned, remove wax paper from cake. Roll up cake (starting at short end) gently with tea towel inside. Let cool for at least 30 minutes.

7. Whip heavy cream, 1/2 cup remaining sugar and vanilla until soft peaks form.

8. Unroll cooled cake. Spread on the whipped cream (you probably won't use all of it). Roll the cake back up.

9. Chill for several hours. Sprinkle with a little sifted confectioners sugar before serving. Slice and serve. (option: serve drizzled with chocolate syrup).