Ingredients:
• 4 large eggs, separated
• ¾ cup (150g) granulated sugar, divided
• 1 tsp vanilla extract
• ½ cup (65g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp milk
• 2 tbsp vegetable oil
For the Filling:
• 1 cup (240ml) heavy whipping cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat the egg yolks with half of the sugar until pale and fluffy. Mix in the vanilla, milk, and oil.
3. Sift together the flour, cocoa powder, baking powder, and salt. Fold into the yolk mixture.
4. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar and beat to stiff peaks.
5. Gently fold the whipped egg whites into the chocolate batter until no white streaks remain.
6. Spread the batter evenly into the prepared pan and bake for 10–12 minutes.
7. Turn the warm cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment and roll the cake up with the towel. Let it cool completely.
8. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Carefully unroll the cooled cake, spread the whipped cream evenly, then roll it back up tightly.
10. Chill for at least 1 hour before slicing and serving.
