Description
A delightful chocolate sponge cake rolled with whipped cream, perfect for Easter celebrations.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whipped cream
- 1/2 cup powdered sugar
- Food coloring (optional)
- Sprinkles (for decoration)
Instructions
- Preheat your oven to 375°F (190°C). Grease your jelly roll pan and line it with parchment paper.
- Mix together the eggs and granulated sugar until pale, thick, and fluffy. Stir in the vanilla extract.
- Pour the combined batter into the pan and bake for 12-15 minutes. Roll the cake in a towel after baking, then cool and fill with whipped cream.
Notes
Use almond extract instead of vanilla for a nuttier flavor. You can customize the whipped cream flavor or add fresh fruits inside the roll.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 115mg