Ingredients

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4 eggs

1 Tbsp powdered sugar

A pinch of salt

1/2 cup + 4 Tbsp sugar

1/3 cup flour

3 Tbsp cocoa powder, sifted

1/4 cup melted butter

1/4 cup milk

1 tsp vanilla extract

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Instructions

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1 - Preheat oven to 350°F.

2 - Separate the egg whites from the yolks.

3 - In a large bowl, beat the whites with the salt and powdered sugar until stiff. Set aside.

4 - In a large bowl, beat the sugar with the egg yolks until pale.

 

5 - Add the flour, cocoa, melted butter, milk and vanilla extract and stir until smooth.

 

6 - Fold in the egg whites.

7 - Lay parchment paper on a 13” x 18” baking tray and pour your batter evenly using a spatula to smooth the top.

 

8 - Bake for 20 minutes and allow to cool slightly.

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9 - Dust songe with sugar, powdered sugar, or cocoa powder and lay new lining paper on top. Place a tray on top and flip upside down.

 

10 - Remove the tray and top lining paper and roll up the sponge using the new paper to help you with the paper inside. Then, transfer the roll to a wire rack and leave it to cool completely.

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11 - Unroll the cooled sponge.

 

12 - Spread whipped cream, Swiss meringue, chocolate ganache, jam, fruits, mousse... on top in an even layer, all the way to the edges, and then re-roll the sponge tightly.

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13 - Carefully transfer the filled roll to a serving plate.

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14 - Decorate the outside of the rolled cake with icing, melted chocolate, even piped work, or simply dust with powdered sugar or cocoa powder.

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