INSTRUCTIONS:
Preheat oven to 400°. Coat a 15x10x1-inch jellyroll pan; line with wax paper and grease lightly. Combine first three ingredients; beat at medium speed, gradually adding 3/4 cup of sugar and continue beating until thick and lightly colored.
Fold in flour, cocoa and vanilla. Spread mixture evenly into prepared pan. Bake in oven for 13 minutes or until surface springs back when gently pushed.
Sift 3 tablespoons of powdered sugar in a 15×10-inch rectangle linen towel. Turn cake out onto sugar; remove wax paper from cake.
Starting with short end, carefully roll cake and towel. Cool thoroughly on a wire rack, seam-side down. Unroll and remove towel.
Spread with whipped cream and reroll. Chill for several hours.