Chocolate Cake Roll

For the cake
1/3 cup cake flour or known as flour 
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch	
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt ( kosher salt is what I use better for your health) 
4 large eggs, separated 
1 cup granulated sugar, divided
 
confectioner's sugar 

For the filling
1 container (8 ounces) frozen whipped topping thawed

Making the cake
1. Preheat oven to 350 degrees. Line a 15-x 10 inch 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 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. 
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 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 comes out clean, about 15 mins.


Rolling and filling the cake ! 
1. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth, remove waxed paper
and trim the cake's edges.
2. Starting with the 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 whipped topping over cake and within 1/2 inch of edges.
Re-roll cake, place seam-side down on a plate. Dust with confectioners’ sugar before serving.