Chocolate Roll Up

Beat egg whites and cream of tartar until stiff but not dry. Gradually beat in 1/2 C. sugar. Beat egg yolks separately until thick and lemon-colored. Sift 1/2 C. sugar with flour, cocoa and salt; fold into yolks until blended. Add vanilla. Carefully fold yolk mixture into whites. Line bottom and sides of 15 1/2 inch x 10 1/2 inch x 1 inch jelly roll pan with parchment paper or waxed paper. Grease the paper lightly. Spread batter evenly in pan. Bake in slow oven (325 deg.) about 25 minutes. Cool 5 minutes and then turn onto towel sprinkled with sifted confectioners' sugar. Peel off paper. Cool to lukewarm. Trim side crusts. Roll cake with towel. Cool completely. Unroll and spread with filling or whipped cream; reroll. Ice Cream Filling Stir 1 qt. pink peppermint ice cream just to soften. Gently spread it on unrolled cake. Roll up and wrap in waxed paper. Freeze. Remove waxed paper and spread the roll with chocolate glaze. Serve at once or freeze until serving time. Sprinkle the glaze with crushed peppermint candy.