Description
A delightful dessert combining rich chocolate flavor with an airy sponge, rolled with whipped cream filling for an elegant treat.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 10×15” jelly roll pan with parchment paper.
- Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a mixing bowl.
- Beat the eggs in a separate bowl until thick and pale, then gradually add the sugar and vanilla, beating until light and fluffy.
- Fold the dry ingredients into the egg mixture along with the milk, being careful not to over-mix.
- Pour the batter into the lined pan and smooth it out evenly with a spatula.
- Bake for 10-12 minutes, until the cake springs back when touched.
- Roll the warm cake in the parchment or a clean towel to hold its shape as it cools.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly, and carefully re-roll the cake.
- Chill in the refrigerator for at least an hour before slicing.
- Dust with cocoa powder or powdered sugar before serving if desired.
Notes
Use room temperature eggs for a lighter batter and consider flavor variations like adding fruit or espresso powder.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 13g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg