1. Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.
- Lightly grease it.
2. Make the Sponge Cake
- In a bowl, beat eggs, sugar, and vanilla on high speed for 5–6 minutes until thick and pale.
- In a separate bowl, sift together cocoa powder, flour, baking powder, and salt.
- Gently fold the dry mixture into the egg mixture in batches.
- Add oil and milk, and gently fold just until combined.
3. Bake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10–12 minutes, or until the top springs back when touched.
4. Roll the Cake (While Warm!)
- Immediately turn the cake out onto a clean kitchen towel sprinkled with powdered sugar.
- Peel off the parchment paper.
- Starting at the short end, roll the cake up with the towel and let it cool completely.
5. Make the Whipped Cream Filling
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
6. Fill & Roll
- Carefully unroll the cooled cake.
- Spread the whipped cream evenly over the cake.
- Roll it back up (without the towel) tightly but gently.
7. Chill & Serve
- Wrap the roll in plastic wrap and chill for at least 1 hour.
- Dust with powdered sugar or drizzle with chocolate before serving.
Optional Add-ins:
- Add sliced strawberries or raspberries inside for a fruity twist.
- Mix cocoa into the whipped cream for a chocolate filling!
Want a mocha or Nutella version next?