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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. Grease the parchment paper lightly.
Prepare the Dry Ingredients: In a mixing bowl, sift together the all-purpose flour and cocoa powder. Set this aside.
Beat the Eggs: In a separate large mixing bowl, beat the eggs, granulated sugar, vanilla extract, and salt using an electric mixer. Beat until the mixture becomes pale, thick, and forms ribbons when you lift the beaters. This can take 5-7 minutes.
Add Dry Ingredients: Gently fold the dry ingredients (flour and cocoa) into the egg mixture. Be careful not to deflate the batter; fold just until combined.
Add Hot Water: Gently fold in the hot water until the batter is smooth.
Pour and Bake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for about 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: When 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. This will help the cake keep its shape when cooled.
Cool: Allow the rolled cake to cool completely on a wire rack.
Prepare the Filling: While the cake is cooling, make the filling by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll and Fill: Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the cake, leaving a small border around the edges.
