Preheat the oven to 350°F (180°C). Lightly spray an 18×13-inch sheet pan with nonstick spray and line with parchment paper.

In the bowl of a stand mixer or using a hand mixer, whip the egg whites until they are frothy and begin to thicken. Slowly add ¼ cup granulated sugar and continue whipping until stiff peaks form. Set aside.

In a separate bowl, whisk together the egg yolks, remaining ¾ cup sugar, vanilla, canola oil, milk, and corn syrup until smooth. Then add the flour, cocoa powder, baking powder, and salt and whisk until combined.

Gently fold the whipped egg whites mixture into the batter until fully incorporated. Pour the batter into the prepared pan and spread evenly.

Bake at 350°F (180°C) for 15–17 minutes. The cake may bubble slightly! Begin checking for doneness at 14 minutes. The center should feel soft when tapped but no longer feel liquidy underneath. ! Do not overbake, or the cake may crack when rolled!

Let the cake rest for 2 minutes. Meanwhile, dust a clean tea towel with powdered sugar.

Invert the cake onto the towel and carefully peel off the parchment.

Fold the short edge of the towel over the cake and gently roll the cake with the towel inside. Do not roll too tightly.

Let the cake cool rolled, seam-side down for 15 minutes while preparing the whipped cream.

To make the whipped cream, whip the cream until it begins to thicken. With the mixer running, slowly add the powdered sugar and vanilla. Increase the speed and whip until thick.

Carefully unroll the cake and spread the whipped cream evenly over the surface, making sure to fill the tight inner spiral. Gently roll the cake back up, using the towel to help guide, if needed.

Wrap the cake tightly in plastic wrap and place in the freezer while preparing the ganache.

To make the ganache, heat the heavy cream in a microwave-safe bowl for about 1 minute, until hot and steaming. Add the chocolate chips and let sit for 5 minutes. Slowly whisk until smooth.

Let the ganache sit at room temperature, stirring occasionally, for about 20 minutes or until thick and spreadable.

Remove the cake from the freezer, unwrap, and spread the ganache over the top and sides of the cake roll.

Refrigerate until ready to serve. Store in the refrigerator for up to 4 days or freeze for up to 3 months.