Ingredients
For the Sponge Cake:
• 4 large eggs (room temperature)
• ½ cup (100g) granulated sugar
• ½ cup (60g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
For the Filling:
• 1 cup (240ml) heavy whipping cream (chilled)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
Optional Topping:
• Cocoa powder or powdered sugar (for dusting)
• Chocolate ganache or melted chocolate
Instructions
- Prepare the Pan:
• Preheat oven to 180°C (350°F).
• Line a 10×15 inch (25×38 cm) jelly roll pan or baking tray with parchment paper. - Make the Sponge Cake:
• In a bowl, beat the eggs and sugar together for 4–5 minutes, until light, pale, and fluffy.
• Sift in flour, cocoa powder, baking powder, and salt. Gently fold to combine without deflating the batter.
• Add vanilla extract and mix gently.
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 10–12 minutes or until the cake springs back when touched lightly. - Roll the Cake:
• Lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar or cocoa powder.
• Turn the warm cake out onto the towel, peel off the parchment paper, and gently roll the cake (with the towel inside) from the short end.
• Let it cool completely rolled up. - Make the Filling:
• Beat the chilled whipping cream, powdered sugar, and vanilla until stiff peaks form. - Fill and Roll:
• Carefully unroll the cooled cake, spread the whipped cream evenly, then roll it back up tightly.
• Chill in the fridge for at least 30 minutes. - Decorate:
• Dust with powdered sugar or cocoa, or drizzle with ganache if desired.
• Slice and serve! pc: collected