Brazo De Gitano -- Rolled Sponge Cake (Spain) - cooking recipe

Ingredients

5 eggs, separated
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
4 tablespoons powdered sugar, sifted, divided
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar

Preparation

Preheat oven to 350 degrees F & lightly butter a 15\"x8\" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.
In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
Stir in flour, cocoa & vanilla extract, blending well.
In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
Pour batter into prepared baking sheet & spread out evenly.
Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
After another 10 minutes peel off the paper.
Combine whipped cream, rum & superfine sugar, & adjust to taste.
Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.