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Ingredients:
**For the Cake:**
– 3/4 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 large eggs, separated
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– Powdered sugar for dusting
**For the Filling:**
– 1 cup heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
**For the Topping:**
– 1/2 cup caramel sauce
– 1/2 cup chocolate ganache
Directions:
1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar and vanilla extract until thick and pale.
4. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
5. Gently fold the dry ingredients into the egg yolk mixture, then fold in the whipped egg whites in thirds. Be careful not to deflate the batter.
6. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
7. While the cake is still warm, dust a clean kitchen towel with powdered sugar and carefully invert the cake onto it. Remove the parchment paper and roll the cake up in the towel. Let it cool completely.
8. For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Unroll the cooled cake, spread the whipped cream filling evenly over it, and carefully re-roll the cake without the towel.
10. Drizzle caramel sauce and chocolate ganache over the top of the roll. Chill for at least 30 minutes before slicing.
11. Slice and serve for a show-stopping dessert!
Prep Time: 30 minutes | Cook Time: 12 minutes | Chill Time: 30 minutes | Total Time: 1 hour 12 minutes
Kcal: 290 kcal per slice | Servings: 10 slices
