Chocolate Roll

Preheat oven to 350°F (175°C) and line a 9x13-inch baking sheet with parchment paper.

Separate eggs, placing whites in one bowl and yolks in another. Add salt to the egg whites and beat with an electric mixer until stiff peaks form.

In the yolk bowl, add sugar and beat until the mixture is light and pale, about 2-3 minutes.

Sift the cocoa powder and gently fold it into the yolk mixture until just combined.

Carefully fold the stiffened egg whites into the cocoa-yolk mixture in two additions, preserving as much airiness as possible.

Pour the batter onto the prepared baking sheet and spread evenly to about ¼-inch thickness.

Bake for 12-15 minutes until the cake is set and springs back when lightly touched.

While the cake cools slightly, dust a clean kitchen towel with cocoa powder.

Turn the warm cake out onto the prepared towel and carefully peel away the parchment paper.

Spread the soft chocolate frosting or sweetened whipped cream evenly over the cake surface, leaving a small border on all sides.

Using the towel as a guide, tightly roll the cake from one long side to the other, wrapping the towel around it as it rolls.

Transfer the roll seam-side down to a serving plate, unwrap the towel, and chill until ready to serve.