Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 2 tbsp milk
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Dusting (optional):
- Powdered sugar or cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Beat eggs and sugar: In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale (about 5 minutes). Add vanilla, oil, and milk; mix until combined.
- Combine wet and dry: Gently fold the dry ingredients into the egg mixture until just combined.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top springs back when touched.
- Roll the cake: While hot, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Starting from the short end, roll the cake up with the towel. Let cool completely.
- Make the filling: Beat the whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Unroll the cooled cake gently. Spread the whipped cream evenly over the cake. Roll it back up without the towel.
- Chill: Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
- Serve: Dust with powdered sugar or drizzle with melted chocolate if desired. Slice and enjoy!
Would you like a variation with chocolate ganache or fruit filling?