In a mixer bowl, beat egg whites until soft peaks form; transfer to another bowl and set aside.

In a large bowl, beat egg yolks at high speed until light and fluffy. Slowly add sugar until mixture is thick and light-colored. Add flour and cocoa powder, beating on low speed. Fold into egg white mixture until no streaks of white remain.

Grease a large baking pan; line with parchment paper, and grease and flour paper again. Pour batter evenly in pan. Bake at 350° for 13-15 minutes or until cake springs back when touched lightly.

Let cool, remove cake from baking pan and set aside.

Whip the heavy cream and vanilla extra in a mixer until soft peaks form.

Spread the whipped cream over cake; roll up, jellyroll style, starting from one short end.

Cut off the 2 ends and set aside, these will be used later for decoration

Spread frosting over the entire cake. Add the ends to the cake to add height. Frost these additions until covered. Use a fork to create a bark-like effect. Sprinkle with confectioners' sugar.