Grandma Shirley’s Chocolate Roll Cake

Ingredients:

• 5 eggs (separated)

• 3/4 cup granulated sugar

• 3 tablespoons unsweetened cocoa powder (+ more for sprinkling)

• 1/2 pint heavy whipping cream

• 1/4-1/2 cup powdered sugar (taste as needed)

• 1.5 teaspoons vanilla extract

• Tools: 10x15 jelly roll pan & clean kitchen towel

Recipe:

1. Preheat oven to 350ºF & line a jelly roll pan with parchment paper

2. Beat the egg yolks in a large bowl until lightened in color (2-3 minutes) and then beat in sugar and cocoa powder

3. Whip the egg whites until stiff peaks form (5-8 minutes) in a separate bowl

4. Gently fold the egg whites into the egg yolk mixture

5. Pour into jelly roll pan and bake for 25-35 minutes (or until a toothpick is clean when stuck in the center). Let the cake cool for about 5 minutes

6. Powder a clean kitchen towel with cocoa powder

7. Gently flip the cake onto the kitchen towel, peel off the parchment paper, and CAREFULLY roll (starting with the shorter end) the cake into a log form

8. Let cake cool completely (about 1 hour, but I’m impatient and did it sooner)

9. Whip the heavy cream, powdered sugar & vanilla extract for a few minutes until medium to stiff peaks form

10. Gently unroll the cake, frost with whipped cream, and roll it back up

11. Plate and enjoy 😊