Rich Chocolate Roll Cake

Adapted from Martha Stewart's recipe.

Preheat oven to 180ºC (350ºF).

Sift together:

½ C + 3 T flour
½ C sugar
½ C cocoa (as always, Van Houten) 
1½ t baking powder
¾ t salt

Whisk:

3 eggs
2 t vanilla 
½ C grapeseed (or other mildly flavored oil)

Stir dry ingredients into wet ingredients and set aside.

Whisk:

4 egg whites (room temperature are easier to whisk)

When the whites have formed soft peaks, add:

¼ C sugar

Whip until firm. Fold the egg whites, little by little, into the batter. Bake in a parchment paper lined pan for 12-15 minutes, or until cake springs back gently when touched in the center.

Allow to cool for about 5 minutes, then loosen the sides with a knife and gently turn the cake over onto a rack. Get a tea towel, and sprinkle on it a very light layer of fine-grained sugar. Lay the cake on the sugared towel, roll it up carefully, and put it on the rack to cool.

When the cake is cooled, unroll it, remove the towel, and fill with chocolate whipped cream. 

200 ml whipping cream
2 T cocoa powder
3 T sugar
(2-3 t coffee liqueur, Irish cream, espresso, whatever you like)

Whip cream, and when it is nearly done, add the other ingredients. Whip until fairly firm.

Fill and re-roll the cake. Finish with the seam side down. Cover with whipped cream into which has been added a little sugar and a few drops of vanilla extract.

If you want, you can cut a diagonal across the cake (before final icing) and make it into a log shape.