Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons cocoa powder (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, beat eggs and sugar until light and fluffy.
- Gently fold in flour, cocoa powder, baking powder, and salt.
- Stir in melted butter and vanilla extract.
- Pour the mixture onto the prepared baking sheet and spread evenly.
- Bake for 12-15 minutes until the cake springs back when touched.
- Remove from oven and let cool slightly before rolling.
- While cooling, whip the heavy cream with powdered sugar, cocoa powder, and vanilla extract.
- Once the cake has cooled, spread the whipped cream filling over the surface.
- Carefully roll the cake from one end to the other, using the parchment paper to help.
- Chill in the refrigerator for 1 hour before slicing and serving.
Notes
- Make sure to roll the cake while it's still warm to prevent cracking.
- Experiment with different fillings, such as fruit or flavored whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Swiss
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg