Fast N' Easy Chocolate Cake Roll - cooking recipe

Ingredients

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
confectioners' sugar
Filling
1 (8 ounce) container Cool Whip, thawed

Preparation

In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
Mix well; set aside.
In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
In a smaller bowl, using clean beaters, beat whites on high until foamy.
Gradually add 1/2 cup sugar; beat til stiff but not dry.
Fold 1/3 egg whites into egg yolk mixture.
Alternately fold in remaining whites and flour mixture.
Prepare a 15\" x 10\" jelly roll pan lined with wax paper and greased and floured beforehand.
Poor batter in pan, smooth top.
Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
Dust a clean tea cloth with remaining sugar.
Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
Starting with a long side, tightly roll up cake with cloth.
Transfer seamside down, to a wire rack to cool.
Unroll cake; remove cloth.
Spread cool whip and re-roll cake.
Place seamside down on a plate and dust with confectionery sugar before serving.
I add some chopped chocolate bits to the cool whip sometimes for a change.