Chocolate Cake Roll Recipe
This light, fluffy chocolate cake is rolled with sweet whipped cream for a classic and elegant dessert. Baked in a jelly roll pan, the cake is easy to roll and slice, perfect for holidays or special occasions, especially when served with rich fudge or butter sauce.
Equipment
- Jelly roll pan (15½ x 10½ inches)
- Parchment paper
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Sifter
- Clean kitchen towel
- Measuring cups and spoons
Ingredients
- 3 tbsp unsweetened cocoa powder
- ¼ cup confectioners' sugar for dusting
- ½ tsp cream of tartar
- 1 pint of heavy whipping cream, whipped
- 1 cup white sugar
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- 5 eggs
Instructions
- Preheat the oven to 325°F (165°C) and line the jelly roll pan with parchment paper.
- Separate the eggs and beat the egg whites with cream of tartar until stiff, gradually adding ½ cup of the sugar while beating.
- Sift the remaining sugar, cocoa, and flour together.
- In a separate bowl, beat the egg yolks until thick and fold the sifted mixture into them. Stir in vanilla; the mixture will be quite stiff.
- Gently fold this into the whipped egg whites.
- Pour and spread the batter evenly in the prepared pan and bake for 20 minutes.
- Let it cool for 5 minutes and invert the cake onto a clean towel dusted with confectioners' sugar, peel off the parchment, and roll the cake up in the towel.
- Unroll, spread with whipped cream, and roll up again.
- Slice and serve with foamy butter sauce or fudge sauce.
Notes
- Beating the egg whites to stiff peaks is crucial for a light and airy sponge.
- Rolling the cake while still warm helps prevent cracking.
- Dusting the towel with confectioners' sugar prevents sticking.