Chocolate Cake Roll


Ingredients:



1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tbsp. Cornstarch
½ tsp. Baking soda
½ tsp. Baking powder
½ tsp. Salt
4 large eggs, separated
1 cup granulated sugar, divided
powdered sugar
1 container (8 ounce) frozen whipped topping, thawed



Directions:



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 ¼ cup sugar until fluffy.



In a small bowl, using clean beaters, beat egg whites on high until
foamy. Gradually add ½ 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
½ 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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