Ingredients:
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup hot water
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper.
- Prepare the Dry Ingredients: Sift together all-purpose flour and cocoa powder in a mixing bowl. Set aside.
- Beat the Eggs: In a separate large mixing bowl, use an electric mixer to beat eggs, granulated sugar, vanilla extract, and salt until the mixture becomes pale, thick, and forms ribbons (approximately 5-7 minutes).
- Add Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Fold until just combined.
- Add Hot Water: Gently fold in the hot water until the batter achieves a smooth consistency.
- Pour and Bake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Prepare a Kitchen Towel: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
- Roll the Cake: Once the cake is done baking, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting from one of the short ends, gently roll the cake and the towel together to help it maintain its shape when cooled.
- Cool: Allow the rolled cake to cool completely on a wire rack.
- Prepare the Filling: While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll and Fill: Once the cake is cool, gently unroll it and spread the whipped cream evenly over the cake, leaving a small border around the edges.