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For the Cake:
Preheat Oven: Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
Mix Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking powder, and salt.
Prepare Wet Ingredients: In a large bowl, whisk egg yolks, 1/2 cup sugar, milk, oil, and vanilla extract until smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Whip Egg Whites: In a separate bowl, beat egg whites until foamy. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Fold Mixtures Together: Gently fold the whipped egg whites into the cake batter in three parts until fully combined.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the top springs back when touched.
Roll the Cake: While still warm, place a clean kitchen towel on top of the cake. Gently roll the cake with the towel inside, starting from the short end. Let it cool completely.
For the Cream Filling:
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