Chocolate Cake Roll

This is a delicious soft sponge-cake recipe. It received a Reserve Champion ribbon at my county fair. It is much healthier than regular cakes.

• Ready In: 55 mins
• Serves: 10

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

Directions

1. Preheat oven to 350°F.
2. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
3. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well.
4. 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.
5. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture.
6. Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 14 minutes.
7. Dust a clean cloth with remaining sugar.
8. Turn cake out onto prepared cloth; remove waxed paper. Trim cake's edges.
9. Starting with a long side, tightly roll up cake WITH CLOTH!
10. Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth.
11. Mix whipped topping and chocolate chips together and spread over cake to within 1/2 inch of edges.
12. Re-roll cake; place seam-side down on a plate. Refrigerate.