Preheat oven to 375 degrees Fahrenheit. Grease a cookie sheet and set aside.

Beat egg whites until stiff, gradually adding half a cup of sugar. Set aside.

Beat yolks and vanilla for three minutes. Add one-third cup of sugar and beat an additional two minutes. Add remaining ingredients and beat until smooth. Fold mixture into egg whites.

Pour onto cookie sheet. Bake for 10-12 minutes.

Dust a dish towel with confection sugar. Invert hot cake onto towel and roll up. Cool cake and unroll.

Beat whipped topping until stiff. Add the rest of the ingredients, one at a time.

Spread filling and reroll cake. Top with chocolate glaze (see below).

In a small saucepan, over low heat, melt margarine. Add cocoa and warer, stirring constantly until slightly thickened. Remove from heat.

Pour mixture into mixer. Add vanilla and confectioners’ sugar, beating well.

Pour over the top of the log, allowing the glaze to drip down the sides. Chill and slice.