1. Preheat oven to 350F. Line and grease a cookie sheet or a swiss roll tin with wax paper or any greaseproof paper.

2. Separate eggs. You can refer to this HOW TO SEPARATE AN EGG WHITE FROM YOLK or this How To Separate Egg Whites. I prefer separating them by hand

3. Combine sifted flour and cocoa. Sift again then set aside.

4. Beat the egg yolks and sugar until a creamy and thick consistency is achieved. Add in the flour mixture.

5. Using another bowl, beat the salt with the egg whites until stiff peaks are formed. Carefully add the egg whites to the batter. Mix with the wooden spoon for 150 strokes.

6. Transfer the mixture into the tin and spread evenly and smoothen the top.

7. Bake for 15 minutes. Take it out from the oven and inverse the cake on a greaseproof/wax paper sprinkled with sugar.

8. Take off the upper wax paper and spread the cake evenly with you favorite jam. I've used an orange marmalade jam for this for this.

9. Gently roll up the cake using the greaseproof or the left wax paper.

Being attracted to this cute rolled sponge cake, I made one for our family's dessert. By the way, the filling on the picture isn't visible cause I used a light colored pineapple jam. Hehe..

This is a recipe from TESDA.

For the FLOUR MIXTURE:
1 c. + 2 T. Cake flour
1/4 c. water
1/2 c. white sugar
1 tsp. baking powder
4 egg yoks

For the MERINGUE:
4 egg whites
1/4 c. Sugar(white sugar)
1 tsp. Cream of tartar

Flour mixture:
1. Sift flour and baking powder for three times.
2. Make a well in the center of the mixture. Add sequentially egg yolks, the water and lastly the sugar. Mix with a wooden spoon for 150 strokes or until it gains a smooth texture.

Create the Meringue:
3. Combine egg white and cream of tartar in a non-greased large bowl. Beat until foamy. While beating, gradually add sugar until stiff but not dry peaks are obtained.

Combine the Flour mixture with the Meringue:
4. Pour the flour mixture
into streams over the meringue's surface. Cut and fold gently while turning the bowl around to blend well.
5. Line a jelly roll pan/baking sheet w/ wax paper and pour the mixture into it. Bake for 45-60 minutes in a preheated 350 F oven until toothpick inserted at the center has few crumbs or comes out clean.
6. Sprinkle a clean dish towel with sugar. Turn out the baked cake on the towel and take off the wax paper.
7. Spread the cake with enough of your favorite jam. Roll up gently using the towel.

In case, no jam is available, you can use this filling recipe:
3/4 c. Evaporated milk
3/4 c. Sugar
1 bar butter

Procedure:
Soften the butter and gradually pour in the sugar while mixing. Slowly add the milk until the sugar is mixed properly with the butter.

If you dont want to use a dish towel, you can dust the wax paper in step 5 with sugar
before pouring in the cake mixture. Bake. Without turning the cake over, spread it with your jam and roll.

Yey! that's all. Seems like I'm gradually improving my baking skills. However, I am becoming forgetful that I haven't placed the cream of tartar on the egg whites at the right time. Well this is my downside on baking. Hehe.. I must improve my memory.