Ingredients
- 4 large eggs
- 100g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 30g (¼ cup) unsweetened cocoa powder
- 70g (½ cup) all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp milk
- 200ml (¾ cup) heavy whipping cream
- 2 tbsp powdered sugar
- Assorted fresh fruits (strawberries, kiwi, blueberries, or raspberries)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line a baking sheet (approx. 10×15 inches) with parchment paper.
- Make the Sponge:
- In a bowl, beat the eggs and granulated sugar with an electric mixer for about 5 minutes until pale, thick, and fluffy.
- Add the vanilla extract.
- Sift in the cocoa powder, flour, baking powder, and salt. Gently fold until just combined.
- Add milk and fold again until smooth.
- Bake:
- Pour the batter onto the prepared baking sheet. Spread evenly with a spatula.
- Bake for 10–12 minutes or until the sponge springs back when touched.
- Roll the Cake:
- Lay a clean kitchen towel on your work surface and dust it with powdered sugar.
- While the cake is still warm, carefully invert it onto the towel and peel off the parchment paper.
- Starting from the short side, gently roll up the cake with the towel inside. Let it cool completely in this rolled shape.
- Make the Whipped Cream:
- Beat the heavy cream with powdered sugar until stiff peaks form.
- Assemble:
- Unroll the cooled cake carefully. Spread the whipped cream evenly over the sponge.
- Arrange sliced fresh fruits over the cream.
- Roll the cake back up (without the towel).
- Finish:
- Transfer to a serving platter. Dust with powdered sugar if desired.
- Slice and enjoy!
Would you like a version with chocolate ganache on top too?