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Chocolate Cake Roll

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1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons Cornstarch
teaspoon Baking soda
teaspoon Baking powder
teaspoon Salt
4 large eggs, separated
1 cup granulated sugar, divided
powdered sugar
1 container (8 ounce) frozen whipped topping, thawed


Preheat oven to 350 degrees. 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 cup sugar until fluffy.

In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 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 toothpick inserted in center comes out clean, about 15 minutes.

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 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with powdered sugar and cut into slices before serving.

*** Want a mocha filling? Just add cooled melted chocolate and instant coffee granules into the whipped topping.

Serving suggestion: Place a slice of this cake over a pool of chocolate sauce. Serve with a sprig of mint and some fresh raspberries for a tasty dessert.

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