Description
A soft and light chocolate cake roll filled with whipped cream, perfect for any occasion.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar (for dusting)
- Chocolate ganache (optional, for drizzling)
Instructions
- Preheat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and sugar until thick and pale, then add vanilla.
- Gradually fold in the flour mixture until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for about 12-15 minutes or until the cake springs back when touched.
- Once baked, immediately invert the cake onto a clean towel dusted with powdered sugar.
- Roll the cake in the towel tightly and let it cool.
- Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling over it, then re-roll the cake.
- Dust with powdered sugar or drizzle with chocolate ganache before serving.
Notes
Use room temp eggs for more lift. Do not overmix the batter, and roll the cake while warm to set the shape.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American