White and Chocolate Roll

White and Chocolate Roll
Ingredients
4 eggs, separated
¾ cup sugar, divided to ¼ + ½
1 tablespoon cocoa powder
½ teaspoon vanilla
¾ cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
confectioners powdered sugar Whipped cream filling Click here for the recipe
Directions
* Preheat an oven to 375 degrees F (190 degrees)
* Place egg yolks in a bowl and beat with ​​electric mixer on  high speed for two minutes.
* Continuing on same speed add ¼  cup sugar and vanilla and beat for two minutes more
* In another bowl place egg whites and whip at high speed until whites begin to hold shape about 2 minutes
* Continuing on same speed add ½ cup sugar and whip until stiff but not to dry about 1 minute
* mix the dry ingredients together flour, salt, and baking powder
* Fold egg yolks mixture into egg whites mixture, add flour mixture and mix on low speed till smooth.
* Divide the cake mixture into two parts, add cocoa to one part and mix it well
* Line a 10½ x 15½ x 1 inch Jelly Roll Pan with waxed  paper.
* Pour the mixture with a spoon or decorating  bag in longitudinal lines alternating white and brown mixture
* With a stick draw lines crosswise mixture, change directions alternating
* Bake for 10-12 minutes
 * Remove from oven and immediately turn onto a towel generously sprinkled with powdered sugar
* Remove waxed paper carefully, roll cake and towel together from the long side, cool completely
* When cool, unroll cake and spread with whipped cream filling. Reroll and wrap with plastic, cool in refrigerator for at least 2 hours
 Note cake in the picture made of  one and a half  batter amount , of course I used larger tray size