Chocolate Roulade

1. 1

   Preheat oven to 375u00b0.

2. 2

   Lightly coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom with parchment paper. Coat paper with cooking spray; dust with breadcrumbs. Set aside.

3. 3

   Sift together cocoa, flour, baking powder, baking soda, and salt into a medium bowl. Set aside.

4. 4

   Place egg yolks in a medium mixing bowl; beat with a mixer at high speed 2 minutes. Gradually add 1/4 cup granulated sugar and vanilla, beating until thick and pale (about 2 minutes). Using clean, dry beaters, beat egg whites in a medium bowl at high speed until foamy. Gradually add remaining 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

5. 5

   Gently stir one-third of egg white mixture into yolk mixture; gently fold in one-third of cocoa mixture. Repeat procedure twice.

6. 6

   Pour batter into prepared pan, spreading evenly. Bake at 375u00b0 for 13 minutes or until cake springs back when touched lightly in center. Loosen the cake from sides of pan, and turn out onto a dish towel dusted with 2 tablespoons of powdered sugar. Carefully peel off parchment paper, and cool for 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool.

7. 7

   Unroll cake carefully, and remove towel. Combine 2 cups whipped topping, 1/4 teaspoon ground cinnamon, ground ginger, and ground cloves in a bowl, stirring well. Spread whipped topping mixture evenly over cake, leaving a 1/2-inch border around outside edges. Reroll cake, and place seam side down on a platter. Cover and chill for 1 hour. Dust cake with the remaining 1 tablespoon powdered sugar.

* Per serving · 4 servings · Values may vary.