Ingredients
- All-purpose flour: 3/4 cup
- Unsweetened cocoa powder: 1/4 cup
- Baking powder: 1 teaspoon
- Eggs: 3 large, separated
- Granulated sugar: 3/4 cup, divided
- Milk: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan.
- Step 2: In a bowl, whisk together flour, cocoa powder, and baking powder. In another bowl, beat egg yolks with 1/4 cup sugar until light and fluffy. Add milk, oil, and vanilla; mix well. Gradually add dry ingredients to yolk mixture, mixing until just combined.
- Step 3: In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Gently fold egg whites into batter.
- Step 4: Spread batter evenly into prepared pan. Bake for 12-15 minutes, or until a wooden skewer inserted near the center comes out clean.
- Step 5: Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully roll up cake and towel together from one short end. Let cool completely.
Notes
- Store leftover cake roll tightly wrapped in the refrigerator for up to 3 days to maintain its moist texture.
- A quick microwave burst (10-15 seconds per slice) can slightly warm the cake roll for a softer, more indulgent treat.
- Serve slices of this decadent cake roll with a dollop of whipped cream and a sprinkle of toasted coconut for added flair.
- Folding the egg whites gently is key to a light and airy cake, so don't overmix!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American