Cake:

1/3 c. cake flour
1/3 c. 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 c. granulated sugar, divided
confectioners' sugar

Preheat oven to 350°F.

Line a 15 x 10 inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.

In 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 c. sugar until fluffy.

In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 c. 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 a toothpick inserted in center comes out clean, about 15 minutes.

Filling:

1 container frozen whipped topping, thawed

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cakes 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 and within 1/2 inch of edges. Re-roll cake; place seam side down on a plate. Dust with confectioners' sugar before serving.