Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a 15x10 inch jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, add eggs, oil, vanilla extract, and buttermilk. Beat until smooth and creamy.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Pour the batter into the prepared pan and bake for 12-15 minutes.
- Prepare a clean, damp kitchen towel sprinkled with powdered sugar.
- Once the cake is baked, let it cool for 5 minutes, then invert onto the sugared towel.
- Starting from a short end, roll the cake and towel together to form a log shape. Let it cool completely.
- Beat heavy whipping cream until soft peaks form, then add powdered sugar and vanilla and continue beating until stiff peaks form.
- Unroll the cooled cake, spread an even layer of whipped cream over it, then re-roll without the towel.
- Dust with cocoa powder and add chocolate shavings for decoration. Chill for at least an hour before serving.
Nutrition
Notes
For best results, roll the cake while warm to prevent cracks and keep the whipping cream chilled for best texture.