Chocolate Cake Roll

I was looking for something new and different to make for dessert on Easter and came across this really delicious cake. It was really neat to make cause I've never done anything like it before. And it turned out really good. I must say it looks scrumcious and it was devoured. And I finally got to use the really pretty serving dish I had gotten for Christmas. Here's the recipe if you wanted to give it whirl.

For the cake:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 large eggs, separated
1 cup granulated sugar, divided
confectioners' sugar

For the filling:
1 8oz container of frozen whipped topping, thawed

Making the cake:
1. Preheat oven to 350F. Line a 15-x 10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.

2. In a medium bowl, combine flour, cocoa, 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 1/4 cup sugar until fluffy.

3. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually and 1/2 cup sugar, beating until stiff, but not dry, peaks form.

4. 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 a toothpick inserted in center comes out clean, about 15 minutes.

Rolling and filling the cake:
1. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edge.

2. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam side down, to a wire rack to cool.

3. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners'sugar before serving.