What's for Dessert? Chocolate Toffee Cream Roll

This recipe is from a junior league cookbook I got from my MIL. I believe this is the first time I've actually made something from it.

1/4 cup powdered sugar for dusting
5 eggs, separated
3/4 cup sugar
1/4 cup flour
1/4 cup unsweetened cocoa powder
1 t vanilla extract
1 pint (1 cup) heavy whipping cream
1/4 cup toffee chips plus extra for serving

Preheat oven to 375°. Line a 15x10" baking roll pan with waxed paper and spray with cooking spray. Sprinkle lightly with flour. Set aside. Sprinkle a very clean kitchen towel with powdered sugar. Set aside.

Separate the eggs into medium bowls. Whisk together egg yolks and 3/4 cup sugar. Set aside. Beat egg whites til stiff. Set aside.

Into a large bowl, sift flour and cocoa. Fold in egg yolk mixture. Stir in vanilla. Fold in egg whites. With a rubber spatula, pread batter in prepared pan.

Bake 8 minutes. Cool cake on a rack for 5 minutes. Turn cake out onto prepared towel. Carefully roll up.

Set aside to cool completely. Unroll and carefully peel off waxed paper.

In a medium bowl, whip cream til stiff peaks form. Spread unrolled cake with whipped cream.

Sprinkle with 1/4 cup toffee chips. Carefully roll once again; refrigerate at least 1 hour before slicing.

I served this with additional toffee chips.