Directions
- 1Whip the eggs with vanilla and sugar until they double in size and lighten in color.
- 2Bloom the cocoa powder with 1-2 tablespoons of hot milk or coffee.
- 3Add the dry ingredients (flour, baking powder, and salt) to the egg mixture, sifting them to avoid lumps.
- 4Give the batter a quick mix with the mixer for easier spreading.
- 5Pour the batter onto a baking sheet lined with parchment paper or a silicone mat, lightly greased.
- 6Bake the cake in a preheated oven at 160°C or 320°F for around 10 minutes.
- 7Check the cake with a toothpick at the 10-minute mark, avoid overbaking.
- 8Gently release the cake from the mat or parchment paper, dust with powdered sugar and cornstarch, and roll it while it's warm (not hot).
- 9Let the cake cool for about 5 minutes before rolling.
- 10Make the filling by creaming together the cream cheese (or extra heavy cream), sugar, vanilla, and heavy cream until medium to stiff peaks.
- 11Once the cake has cooled, gently unroll it, brush with milk, and spread the cream filling evenly.
- 12Carefully roll the cake back up and let it rest for at least two hours in the fridge.
- 13Cut the ends for a prettier presentation. Dust with powdered sugar or drizzle with melted chocolate if desired.
Ingredients
- 60 gr All Purpose Flour
- 4 tbsp Cocoa Powder
- 2 tbsp hot milk or hot coffee
- 3 Eggs
- 100 gr Sugar
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 0.25 tsp Salt
- 200 gr Heavy Cream
- 100 gr Philadelphia Cream Cheese
- 1 tsp Vanilla
- 60 gr Fine Sugar
Equipment
hand mixerwhiskspatulabaking sheetparchment paper or silicone mattoothpickknife
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