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Chocolate Roll Cake

Chocolate Roll Cake Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup (40g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2 tbsp vegetable oil
  • 1 tbsp powdered sugar, for the towel
  • 1 cup (240ml) cold heavy cream
  • 2 tbsp powdered sugar, for the cream
  • 1/2 tsp vanilla extract, for the cream

Method
 

  1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment and grease it lightly.
  2. Beat eggs and sugar on high until thick and pale, about 5 minutes. Beat in vanilla and oil.
  3. Sift flour, cocoa, baking powder, and salt over the egg mixture. Fold just until combined.
  4. Spread batter in the pan and bake for 10 to 12 minutes, until the top springs back.
  5. While the cake bakes, dust a clean kitchen towel with the 1 tbsp powdered sugar.
  6. Invert the warm cake onto the towel, peel off parchment, and roll up with the towel inside. Cool completely.
  7. Whip the heavy cream, 2 tbsp powdered sugar, and vanilla to stiff peaks.
  8. Unroll the cooled cake, spread the cream evenly, and re-roll without the towel.
  9. Dust with powdered sugar or cocoa, slice, and serve.

Notes

The rolled cake needs to cool fully before filling, which takes about 1 hour. For the cleanest slices, chill the assembled roll for 30 minutes in the fridge before cutting.