Instructions
1. Make the Cake
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the eggs and sugar on high speed for 5 minutes until thick and pale. Add vanilla extract and oil, mixing gently.
Gradually fold the dry ingredients into the egg mixture until fully combined.
Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when lightly touched.
While the cake is still hot, sprinkle powdered sugar onto a clean kitchen towel. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) starting from the short end. Let cool completely.
2. Prepare the Filling
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently unroll the cooled cake, spread the whipped cream evenly, and roll the cake back up without the towel. Place seam-side down on a serving platter.
I’ve tried this recipe multiple times and can never get enough of the sauce
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