Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper, then lightly grease it to prevent sticking.
- In a large mixing bowl, whisk the egg yolks and sugar together until the mixture is thick, pale, and slightly ribbon-like, about 3-4 minutes.
- In a separate clean bowl, beat the egg whites until soft peaks form, adding a pinch of sugar if desired to stabilize the foam, until glossy and firm.
- Gently fold the whipped egg whites into the yolk mixture using a spatula, working carefully to keep the batter airy.
- Sift the flour and cocoa powder over the batter, then fold gently until just combined, avoiding deflating the mixture.
- Pour the batter into the prepared pan and spread it evenly with a spatula, smoothing the surface.
- Bake in the oven for about 12-15 minutes, or until the cake feels springy to the touch and a toothpick inserted comes out clean.
- Once baked, remove the cake from the oven and loosen the edges with a spatula if needed. Carefully invert it onto a clean kitchen towel dusted with cocoa or powdered sugar.
- Peel off the parchment paper gently, then roll the warm cake tightly with the towel from one short end to help shape it and prevent cracks as it cools, about 10-15 minutes.
- Unroll the cooled cake carefully, then spread a layer of chocolate spread or whipped cream evenly over the surface.
- Re-roll the cake into a spiral, applying gentle pressure to keep the filling inside, and then chill in the refrigerator for at least 30 minutes to set.
- Slice the cake roll into even pieces, revealing the beautiful spiral pattern, and serve slices with a dusting of cocoa or chocolate shavings if desired.
Notes
For a richer flavor, add a teaspoon of vanilla extract to the batter. Use a serrated knife for cleaner slices.