A light and easy to make cake. This one won't weigh you down like some other chocolate cakes can, making it an ideal dessert!
Preheat oven to 350 F. Prepare a 17 x 14 inch pan by greasing and applying a sheet of waxed paper.
Beat the egg yolks with 1/2 cup of the sugar until it is thickened.
In a separate bowl, beat the egg whites until soft peaks are formed. Add the remaining sugar and beat until stiff.
In another bowl mix the flour and baking powder.
Fold the egg yolks and the flour/baking powder mixture alternately into the beaten eggs.
When well blended, add some red food colouring to the batter. If using a gel, use a toothpick to transfer the colour.
Spread the batter onto the prepared pan. Sprinkle with white chocolate chips.
Bake for about 15-20 minutes.
Once baked, turn the cake onto a clean tea towel, dusted lightly with sugar so it doesn't stick. Remove the waxed paper and let it cool.
Melt the white chocolate chips and mix the them into the cool whip gradually until well blended.
When the cake has cooled spread half of the whipped icing over the cake and roll it.
Place the rolled cake onto a serving dish and cover it with remaining whipped icing.
Spread any remaining white chocolate chips on top, or use festive sprinkles.
*place your electric beater blades into the freezer before beating the eggs*