Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- In a clean bowl, whisk the egg yolks with half of the sugar and vanilla extract until smooth and slightly thickened.
- In another bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the remaining sugar and beat until stiff, glossy peaks appear.
- Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
- Sift the flour and cocoa powder over the batter and fold in gently until just combined.
- Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula until smooth.
- Bake in the preheated oven for about 12–15 minutes, or until the sponge springs back when lightly pressed.
- Once baked, immediately invert the sponge onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper.
- Starting from one short end, gently roll the sponge and towel together into a tight spiral. Let it cool completely in this rolled shape.
- Meanwhile, prepare the ganache by heating the heavy cream until just bubbling, then pour it over the chopped dark chocolate. Let sit for a minute, then stir until smooth and glossy.
- Unroll the cooled sponge gently, then spread the ganache evenly over the surface.
- Carefully re-roll the sponge tightly to form the classic cake roll shape. Chill for at least 30 minutes to set before slicing and serving.
Notes
Ensure the sponge is completely cooled before filling to prevent melting. Using a kitchen towel helps shape the roll without cracking. Chill to improve slicing and presentation.