Preheat oven to 350F and grease and line 9 x 13 inch jelly roll pan with parchment paper and again grease well on the top.

In a kitchen aid bowl add 3 egg whites and half of sugar and beat well until it is very stiff and set aside.

In another bowl, beat3egg yolks with 63g sugar until it become pale and creamy mixture. Then add the flour, cornstarch/corn flour, vanilla extract and melted butter. To this gradually fold in beaten egg whites in two additions with a spatula. Make sure not to break too much air bubble.

Pour the batter into the prepared jelly roll pan, bake for 12 minutes at 350F (preheated oven) or until the cake springs back when touched in the center. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove parchment paper. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1hour

While cake is cooling make simple syrup with equal amount of sugar and water and set aside.

Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder). Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. This recipe makes about 2 cups (480 ml) whipped cream frosting

In medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.

Assembly of cake

Unroll cake carefully, and remove towel. Brush the simple syrup over the cake. Then spread chocolate whipped frosting evenly over cake; roll up cake. Refrigerate the cake for at least 2-3 hours or overnight.

Next morning place cooling rack on sheet of waxed paper. Take cake roll from refrigerator and place it on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter.

Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.