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, divided
    1/2 cup mini chocolate chip (optional)
    1 (8 ounce) container whipped topping, thawed
Preparation
    Preheat oven to 350\u00b0F.
    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, beat egg yolks and 1/4 cup sugar until fluffy. 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.
    Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture.
    Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 14 minutes.
    Dust a clean cloth with remaining sugar.
    Turn cake out onto prepared cloth; remove waxed paper. Trim 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.
    Mix whipped topping and chocolate chips together and spread over cake to within 1/2 inch of edges.
    Re-roll cake; place seam-side down on a plate. Refrigerate.

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