- Heavy cream – 2 cups
- Powdered ' sugar – 1/2 cup
- Unsweetened cocoa powder – 1/2 cup
- Vanilla extract – 1 teaspoon
- Egg yolks – 6
- White sugar – 1/2 cup
- Unsweetened cocoa powder – 1/3 cup
- Vanilla extract – 1 1/2 teaspoons
- Salt – 1/8 teaspoon
- Egg whites – 6
- White sugar – 1/4 cup
- Powdered sugar for dusting
- Preheat oven to 375°F /190°C/Gas Mark 5. Line a 10x15 inch jelly-roll pan with generously greased parchment paper. In a large bowl, beat cream, 1/2 cup powdered sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until stiff peaks form. Refrigerate.
- In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar for about 5 minutes until thick and light lemon-colored. Stir in in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In a large glass bowl, using an electic mixer, beat egg whites to a soft peak stage. Gradually add 1/4 cup sugar, and beat until stiff peaks form. Immediately fold the yolk mixture into the whites. Spoon the batter evenly into the prepared jelly-roll pan.
- Bake for about 12 to 15 minutes in the preheated oven, or until the cake is springy to the touch. Dust a clean dishtowel with powdered sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Let the cake cool for about 15 minutes using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Cool for 30 minutes.
- Unroll the cake, remove the dishtowel, and spread the filling leaving 1 inch at the edges. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with powdered sugar before serving.
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