Directions

1. 1

   Preheat your oven to 375°F. Lightly coat a 9x13-inch baking sheet with vegetable oil cooking spray, then line it with parchment paper and spray the parchment as well.

2. 2

   In a medium bowl, whisk together the cocoa powder and all-purpose flour until well combined with no lumps.

3. 3

   In a separate large bowl, beat the 6 egg yolks with 1/2 cup of the granulated sugar until the mixture is pale yellow and thick, about 3-4 minutes. Gently fold the cocoa-flour mixture into the yolks until just combined.

4. 4

   In another large, very clean bowl, whip the 6 egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff, glossy peaks form.

5. 5

   Carefully fold one-third of the egg white mixture into the chocolate batter to lighten it, then gently fold in the remaining whites in two additions, preserving as much volume as possible.

6. 6

   Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.

7. 7

   Remove the cake from the oven and let cool for 2 minutes. Carefully turn the warm cake out onto a clean kitchen towel dusted with a light coating of cocoa powder.

8. 8

   While still warm and pliable, tightly roll the cake with the towel, starting from a long edge. Set aside seam-side down and allow to cool completely, about 20-30 minutes.

9. 9

   Once cooled, unroll the cake gently and cut into 2 equal portions. Roll each portion into a log shape and transfer to a serving plate. Dust lightly with additional cocoa powder if desired before serving.