Chocolate Roll Cake with Cream Filling

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper.
2. In a bowl, sift together the flour, powdered sugar, cocoa powder, baking powder, and salt. Set aside.
3. In another bowl, whisk together the eggs, vanilla extract, milk, and vegetable oil until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
6. Once baked, let the cake cool in the pan for 5 minutes. Carefully invert it onto a clean kitchen towel dusted with powdered sugar.
7. Roll the cake up with the towel starting from the short end. Let it cool completely.
8. In a mixing bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form.
9. Unroll the cooled cake and spread the whipped cream evenly over the surface.
10. Roll the cake back up without the towel and place it seam-side down on a serving platter.
11. Chill in the refrigerator for at least 1 hour before slicing and serving.

Chef’s Tips

• Make sure to line the pan with parchment paper to prevent the cake from sticking.
• Keep the rolled cake in the refrigerator to retain its shape and prevent the filling from melting.
• Experiment with different fillings, like fruit or flavored creams, for a unique twist!

Nutrition (per serving)

Approximate calories: 220, protein: 3g, carbs: 29g, fat: 10g

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