Description
A delightful chocolate cake rolled with fluffy whipped cream filling, perfect for any celebration.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Decorations (e.g., berries, sprinkles)
Instructions
- Preheat your oven to 375°F (190°C). Grease a jelly roll pan and line it with parchment paper, ensuring the paper hangs over the edges for easy removal later.
- Beat the eggs and granulated sugar in a large bowl until thick and pale, about 5-7 minutes.
- Sift together the flour, cocoa powder, and salt, and gently fold it into the egg mixture. Add the vanilla extract and mix until just combined. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- Let it cool for a few minutes in the pan, then carefully roll the cake up in the parchment paper to cool completely. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream filling on top of the unrolled cooled cake, then roll it back up and decorate with toppings before serving.
Notes
Ensure the cake is cool before rolling to prevent cracking. Use a clean towel dusted with powdered sugar to help the rolling process.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 186mg