Ingredients

• 2 cups heavy cream
• 0.5 cups confectioners' sugar
• 0.5 cups unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 6 eggs yolks
• 0.5 cups white sugar
• 0.33 cups unsweetened cocoa powder
• 1.5 teaspoons vanilla extract
• 0.13 teaspoons salt
• 6 eggs whites
• 0.25 cups white sugar
• confectioners' sugar for dusting

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch jellyroll pan with parchment paper. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.
2. 2 Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale in color, light, and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.
3. 3 Using clean beaters, whip egg whites in a large glass bowl until they form soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
4. 4 Immediately fold yolk mixture into whipped egg whites.
5. 5 Spread the batter evenly into the prepared pan.
6. 6 Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.
7. 7 Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
8. 8 Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
9. 9 Unroll cake, and spread filling to within 1 inch of the edge.
10. 10 Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.
11. 11 Enjoy!

Nutrition per serving