Chocolate Cake Roll

1/3 c. cake flour
1/3 c. unsweetened cocoa powder
2 T. cornstarch
½ t. soda
½ t. baking powder
1/3 t. salt
4 large eggs, separated
1 c. sugar, divided


Preheat the oven to 350°. Line a 15 x 10 jelly roll pan with waxed or parchment paper. Grease and flour lined pan. Remove extra flour. In a medium bowl, combine flour, cocoa powder, cornstarch, soda and baking powder. In a separate bowl beat egg yolks and ¼ c. sugar until fluffy. In a small bowl, beat egg whites until foamy. Gradually add ½ c. sugar beating until stiff. Fold ¼ of the beaten egg whites into yolk mixture. Alternately fold in remaining white and flour mixture. Pour batter in pan; smooth out the top. Bake until a toothpick comes out clean. Dust a clean cloth with remaining ¼ c. sugar. Turn cake out onto sugar cloth. Remove waxed paper. Trim the edges. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam side down, to a cooling rack. Unroll cake, remove cloth. Spread whipped topping over cake to within half inch on edges. Re roll cake; place seam side down on plate. Dust with powdered sugar. Serve.

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