Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Sprinkle a clean kitchen towel with powdered sugar (you’ll use it to roll the cake later).
2. Make the Cake Batter:
In a large bowl, beat the eggs using an electric mixer on high for 4–5 minutes until thick and pale. Add sugar and vanilla and beat until combined. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold dry ingredients into egg mixture until just combined.
3. Bake the Cake:
Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when lightly touched.
4. Roll the Cake:
While the cake is still hot, carefully flip it onto the prepared sugared towel. Peel off parchment paper. Starting from the short end, roll up the cake with the towel. Let it cool completely, seam side down.
5. Make the Filling:
Whip heavy cream, powdered sugar, and vanilla (and cocoa or melted chocolate if using) until stiff peaks form.
6. Fill and Roll:
Once cake is cool, unroll gently. Spread filling evenly, then re-roll without the towel. Place seam side down on a serving platter.
7. Finish:
Dust with powdered sugar or drizzle with melted chocolate. Refrigerate for 1 hour before slicing for clean cuts.
🍰 Tips:
You can add chopped strawberries or raspberries inside for a fruity twist.
For a rich topping, pour chocolate ganache over the roll and chill before serving.
Would you like a version with Nutella or cream cheese filling?
