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Making the Cake:
1. Preheat oven to 350-degrees. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tabp out excess.
2. 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 1/4 cup sugar until fluffy.
3. 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.
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 ot 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 edges.
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.
Mix some mini chocolate morsels into the filling before spreading on the cake for a chocolatey surprise.
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 treat.
Chocolate and coffee are an unbeatable duo. Just add cooled melted chocolate and instant coffee granules to the filling.
Turn this cake into a frozen treat by filling with ice cream. Spread softened ice cream over cake. Roll as directed and wrap well. Freeze cake, seam-side down, until firm. Slice and serve with chocolate sauce.
For easier slicing, place cake in freezer 20 minutes before you're ready to serve.
Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.
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