Bake 14 to 16 minutes or until cake springs back when lightly touched in center and when toothpick inserted in center of cupcakes comes out clean. Immediately turn cake upside down onto clean, thin kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.