Description
A delicious, fluffy chocolate sponge cake rolled with a sweet, creamy filling and drizzled with chocolate. Perfect for any occasion and sure to impress!
Ingredients
Scale
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Sift the flour, cocoa powder, baking powder, and salt together.
- Beat the eggs and sugar on high for 3-5 minutes until thick and pale.
- Gently fold in the dry ingredients, followed by the milk and vanilla.
- Pour the batter into the prepared pan and bake for 10 minutes.
- Once baked, immediately roll the cake with a kitchen towel and let it cool completely.
- Whip the cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread with whipped cream, and roll again.
- Chill for 30 minutes before serving.
Notes
- You can substitute the whipped cream with chocolate ganache for a richer filling.
- For a gluten-free version, use a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 18g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg