Ingredients
1/3 cup Cake flour
1/3 cup Unsweetened cocoa powder
2 tbsp Cornstarch
1/2 tsp Baking soda
1/2 tsp Baking powder
1/3 tsp Salt
4 Large eggs, separated
1 cup Granulated sugar, divided
Confectioners’ sugar
1 Container (8 oz) frozen whipped topping, thawed
Preparation
Making the Cake:
Preheat oven to 350 deg. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
Rolling and filling the cake:
Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake’s edges. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners’ sugar before serving.
