Ingredients
Scale
- 4 large eggs, separated
- 100 g (½ cup) granulated sugar
- 70 g (½ cup) all-purpose flour
- 30 g (¼ cup) cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 50 g (3½ tbsp) unsalted butter, melted
- 100 g (½ cup) cream cheese, softened
- 50 g (¼ cup) powdered sugar
- 50 g (¼ cup) dark chocolate, melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
- Separate the eggs, placing yolks in one bowl and whites in another.
- Beat the yolks with half of the sugar until pale and slightly thick. Add melted butter and vanilla extract, mixing gently.
- Sift together flour, cocoa powder, baking powder, and salt. Fold into the yolk mixture carefully.
- Whip egg whites with remaining sugar until stiff peaks form. Gently fold into the batter in three parts.
- Pour the batter into the prepared pan, smooth the surface, and tap lightly to release air bubbles.
- Bake for 12–15 minutes, or until sponge springs back when touched. Do not overbake.
- Prepare a clean kitchen towel, dusted with powdered sugar. Immediately invert the cake onto the towel and remove parchment paper. Roll the sponge with the towel and let it cool completely.
- For the filling, combine cream cheese, powdered sugar, melted chocolate, and vanilla extract until smooth.
- Unroll the cooled sponge and spread the filling evenly, leaving a small border.
- Roll the cake again gently, without the towel, keeping it tight but careful to prevent cracks. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Slice and serve with optional powdered sugar, cocoa dusting, or melted chocolate drizzle.
Notes
Ensure egg whites are whipped to stiff peaks for a light sponge.
Rolling while warm prevents cracks.
Adjust sweetness of the filling to taste.
Can be garnished with fruit or decorative chocolate.
- Prep Time: 20
- Cook Time: 15