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Chocolate Cake Roll

This chocolate cake roll features a tender, airy sponge cake infused with cocoa and vanilla, layered with a rich filling, then carefully rolled into a sleek, spiral shape. The final dessert has a light, moist texture with a delicate crust, showcasing a beautiful swirled appearance.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Dessert
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 5 large eggs separated into yolks and whites
  • 3/4 cup sugar divided into portions for yolks and whites
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder sifted before use
  • 1/4 cup all-purpose flour sifted with cocoa
  • 1/4 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 1/4 cup heavy cream for filling
  • 1/2 cup powdered sugar for filling
  • 1/2 teaspoon vanilla extract for filling

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet with parchment paper
  • Clean kitchen towel or silicone baking mat
  • Cooling rack
  • Kitchen sieve or sifter

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. Sift together the cocoa powder, flour, and baking powder into a small bowl to ensure even mixing and remove lumps.
  3. In a large mixing bowl, whisk the egg yolks with half of the sugar until thick, pale, and fragrant—about 2-3 minutes. Stir in the vanilla extract and vegetable oil, blending until smooth.
  4. In a separate clean bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining sugar and beat until stiff, glossy peaks form—this will add volume and lightness to the sponge.
  5. Gently fold the sifted cocoa mixture into the egg yolk mixture. Then, carefully fold in a third of the whipped egg whites to loosen the batter, followed by the remaining whites, combining gently to preserve airiness.
  6. Pour the batter into the prepared baking sheet, spreading it evenly with a spatula to form a smooth layer. Tap the pan lightly to remove any air bubbles.
  7. Bake for about 12-15 minutes, or until the sponge is set and a toothpick inserted in the center comes out clean. The cake should be slightly springy to the touch.
  8. Once baked, invert the cake onto a clean kitchen towel or silicone baking mat dusted lightly with powdered sugar. Carefully peel off the parchment paper while the sponge is still warm.
  9. While the cake cools slightly, prepare the filling by whisking the heavy cream, powdered sugar, and vanilla until soft peaks form—a smooth, sweet whipped cream.
  10. Spread the whipped cream evenly over the warm sponge, leaving a small border around the edges to prevent spilling when rolling.
  11. Starting from one short end, gently roll the sponge tightly toward the other end, using the towel or silicone as a guide. Keep the roll firm but not too tight to avoid cracking.
  12. Place the finished cake roll on a serving plate and let it chill in the refrigerator for at least 30 minutes before slicing. Slice carefully with a sharp knife to reveal the beautiful spiral.

Notes

For best results, use fresh eggs and gentle folding techniques to keep the sponge light. The cake can be stored in the refrigerator for up to 2 days, wrapped tightly to prevent drying out.