Filling/frosting ingredients
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp. vanilla extract
Cake ingredients
- 6 egg yolks
- ½ cup sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ tsp. vanilla extract
- ⅛ tsp. salt
- 6 egg whites
- ¼ cup sugar
Instructions
- Preheat oven to 375º. Line 10”x15” jellyroll pan with parchment paper. Whip all filling/frosting ingredients together in large bowl until thick and stiff. Refrigerate.
- Use electric mixer to beat egg yolks with ½ cup sugar until frothy and light. Blend in ⅓ cup cocoa, 1 ½ tsp. vanilla, salt.
- Using clean beaters and separate bowl, whip egg whites to soft peak stage. Gradually add ¼ cup sugar, beat into stiff peaks.
- Immediately fold yolk mixture into egg whites, then spread batter evenly into prepared pan.
- Bake until cake springs back when lightly touched, 10-12 min.
- Dust clean dishtowel with powdered sugar. Run knife around edge of pan, turn warm cake out onto towel. Remove parchment paper.
- Starting at short edge of cake, roll up with towel. Cool 30 min.
- Unroll cake, spread filling to within 1” of edges.
- Roll cake up with filling inside. Place seam-side down onto serving plate, finish as desired with powdered sugar, leftover filling, festive accents. Refrigerate until serving.