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Preheat & Line Pan:
Preheat oven to 350F 177C.
Line a 12×18-inch sheet pan with parchment paper.
Prepare the Cake Batter:
Separate egg yolks and whites.
Beat egg yolks with 1/2 cup sugar until pale yellow and thick.
Add vegetable oil, milk, and vanilla extract; mix well.
Sift cake flour, cocoa powder, baking powder, baking soda, and salt; add in thirds to the egg yolk mixture.
Beat egg whites with cream of tartar until foamy, then gradually add 1/4 cup sugar; beat to stiff peaks.
Fold egg whites into the batter in thirds.
Bake the Cake:
Spread batter evenly in the prepared pan.
Bake for 10-12 minutes. Check doneness with a light touch or a toothpick.
Cool for 5 minutes, then transfer to a powdered sugar-dusted kitchen towel and roll up to cool completely.
Prepare the Cream Filling:
Chill mixing bowl and whisk.
Dissolve gelatin in water, then cool to 85F 29C.
Beat heavy cream until thick, add powdered sugar, and continue beating.
Add cooled gelatin and mix until stiff peaks form.
Assemble the Cake:
Unroll the cooled cake, spread it with cream filling, and re-roll.
Chill in the refrigerator until ready to serve.
Serve:
Dust with powdered sugar or cocoa powder.
Cut into slices and serve with fresh berries.
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 2 months.
Time & Nutritional Information
Prep Time: 30 minutes
Cooking Time: 12 minutes
Resting Time: 1 hour
Total Time: 42 minutes
Calories: 337 kcal per serving
Servings: 12
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