Servings: 8 people
Calories: 240kcal
Cost: $15
Equipment
- Jelly roll pan
- Mixing bowls
- Electric mixer
- Kitchen towel
- Spatula
Ingredients
- 95 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 150 g granulated sugar, divided
- 1 tsp vanilla extract
- 60 ml milk
- 240 ml heavy whipping cream
- 2 tablespoons powdered sugar for the filling
- 1 tsp vanilla extract for the filling
- 120 ml heavy cream (for glaze) optional
- 115 g semi-sweet chocolate, chopped for glaze
Instructions
- Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper, greasing it lightly.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the egg yolks with half the sugar until pale and thick, then stir in the vanilla and milk.
- Beat the egg whites until foamy, then gradually add the remaining sugar until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, then add the flour mixture, folding to keep the batter airy.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes until the top springs back when touched lightly.
- Turn the cake onto a kitchen towel dusted with powdered sugar and peel off the parchment paper.
- Roll the cake tightly with the towel and let it cool.
- For the filling, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form, or prepare the ganache.
- Once cooled, unroll the cake and spread the filling evenly over it.
- Carefully re-roll the cake without the towel, seam-side down on a serving plate.
- If using, heat the cream for the glaze, pour over chopped chocolate, and stir until smooth; drizzle over the cake.
- Chill the roll for at least an hour before slicing.
Notes
To prevent cracks, roll the cake while it’s still warm. Use a clean kitchen towel and plenty of powdered sugar for easier rolling.
Store the cake in the fridge, covered, for up to three days. For longer storage, freeze it without glaze.
Experiment with substitutions like almond milk for dairy-free or mascarpone cheese for a tangy twist on the filling.
Nutrition
Calories: 240kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 120mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 8mg
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