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1
Heat oven to 400 degrees F.
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2
Spray 15x10x1-inch pan with cooking spray.
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3
Line with parchment paper; spray with additional cooking spray.
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4
Sprinkle clean kitchen towel with 1/4 cup icing sugar.
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5
Beat egg whites in small bowl with mixer on high speed until foamy.
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6
Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside.
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7
Beat egg yolks in large bowl with mixer on high speed until blended.
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8
Gradually add remaining granulated sugar, beating until thick and lemon coloured.
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9
Blend in vanilla.
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10
Add flour and baking powder; mix well.
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11
Add egg whites to yolk mixture; stir gently with whisk just until blended.
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12
Spread onto bottom of prepared pan.
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13
Bake 8 to 10 min.
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14
or until top of cake springs back when touched in centre.
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15
Immediately invert cake onto prepared towel; remove pan.
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16
Carefully peel off paper.
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17
Starting at one short side, roll up cake and towel together.
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18
Cool completely on wire rack.
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19
Meanwhile, microwave 3 oz.
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20
chocolate in microwaveable bowl on HIGH 2 min.
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21
or until melted; cool slightly.
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22
Mix cream cheese and remaining icing sugar in medium bowl until blended.
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23
Add melted chocolate; mix well.
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24
Gently stir in 1-1/2 cups Cool Whip.
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25
Microwave remaining chocolate and Cool Whip in separate microwaveable bowl on HIGH 45 sec.
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26
; stir until blended.
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27
Unroll cake on towel.
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28
Spread cream cheese mixture onto cake; reroll cake.
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29
Place, seam side down, on platter.
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30
Drizzle with chocolate glaze.
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31
Garnish with raspberries and mint.
