Preheat the oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
Beat eggs and sugar together until thick and pale. Stir in vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt. Fold into the egg mixture, alternating with milk.
Pour the batter into the prepared pan and smooth the top.
Bake for 10-12 minutes. Immediately roll the cake in a clean towel dusted with powdered sugar. Let it cool completely.
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cake, spread the whipped cream, and layer with sliced strawberries. Roll it back up.
Drizzle melted chocolate over the cake roll and garnish with extra chocolate chips and strawberries.
Notes:
Use dark chocolate for a richer flavor.
Chill the cake roll for at least an hour before slicing for best results.
Prep Time: 25 mins | Cooking Time: 12 mins | Total Time: 37 mins | Kcal: 320 | Servings: 8
RED VELVET CAKE ROLL
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