Ingredients
- All-purpose flour: 3/4 cup
- Granulated sugar: 3/4 cup, divided
- Unsweetened cocoa powder: 1/4 cup
- Eggs: 4 large, separated
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Vanilla extract: 1 teaspoon
- Whipping cream: 1 pint
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. In a bowl, whisk together flour, cocoa, baking powder, and salt.
- Step 2: In a separate bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 3: In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg whites into the batter.
- Step 4: Spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake up in the towel and let it cool completely.
- Step 6: While the cake cools, whip the whipping cream until stiff peaks form. Unroll the cooled cake, spread with whipped cream, and sprinkle with chocolate shavings. Reroll the cake tightly and chill for at least 30 minutes before serving.
Notes
- For best results, store the assembled cake roll in the refrigerator, wrapped tightly in plastic wrap, for up to 2 days.
- If you want a slightly softer texture, let a slice sit at room temperature for about 10 minutes before serving.
- Serve each slice with a dollop of whipped cream and a fresh cherry for an extra touch of elegance.
- Chef's tip: When folding in the egg whites, be gentle to maintain the airiness of the batter, which is key for a light and fluffy cake roll.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American