Description
A light and fluffy chocolate roll cake featuring a rich cocoa sponge filled with sweetened whipped cream. This elegant dessert is perfect for special occasions or a delightful treat any day, combining a soft chocolate sponge with creamy filling rolled into a beautiful spiral.
Ingredients
Scale
Cake:
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat eggs and sugar: In a mixing bowl, beat the 4 large eggs with ½ cup granulated sugar and 1 teaspoon vanilla extract on high speed until thick and pale, about 4–5 minutes. This aerates the batter for a light sponge.
- Add oil: Slowly incorporate ¼ cup vegetable oil into the egg mixture, mixing gently to combine without deflating.
- Combine dry ingredients: In a separate bowl, sift together ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt to ensure even distribution.
- Fold dry into wet: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, taking care not to overmix to maintain sponge fluffiness.
- Bake the cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 10–12 minutes or until the cake springs back lightly when touched.
- Roll cake while warm: Immediately dust the warm cake evenly with powdered sugar. Using the parchment paper, carefully roll the cake from the short end into a tight spiral. Allow it to cool completely rolled up; this helps prevent cracking later.
- Prepare the filling: Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, creating a light and sweet filling.
- Unroll and fill: Gently unroll the cooled cake, remove the parchment, and spread the whipped cream evenly over the sponge surface.
- Reroll and chill: Carefully re-roll the cake without parchment this time. Place the roll seam side down and refrigerate for at least 30 minutes to set before slicing and serving.
Notes
- To avoid cracking, make sure to roll the cake while it’s still warm and avoid overbaking.
- For a richer filling, consider adding cocoa powder to the whipped cream or substitute with chocolate ganache.
- Use parchment paper generously to facilitate easy rolling and removal.
- Keep the cake refrigerated if not serving immediately to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
