- 10
Ingredients
- Cake
- 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
- confectioner's sugar
- Filling
- 1 container (8 oz) frozen whipped topping, fresh whipped cream, pie filling or pudding as desired
Preparation
Step 1
Making the Cake
1. Preheat oven to 350 degrees F. Lline a 15 x 10" jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
2. In a medium bowl, combine flour, cocoa powder, cornstarch, baking sodaa, baking powder and salt. Mix well. In a separate bowl, using an electric mixer on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.
3. 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.
4. Fold 1/3 beatern egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick comes out clean, about 15 minutes.
Rolling and Filling the Cake
1. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges.
2. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool.
3. Unroll cake; remove cloth. Spread topping over cake to within 1/2 inch of edges. Sprinkle with chocolate chips or fruit if desired. Re-roll cake; place seam-side down on a plate. Dust with confectioner's sugar before serving.