Ingredients
For the Chocolate Sponge Cake:
4 large eggs, room temperature
100g (1/2 cup) granulated sugar
1 tsp vanilla extract
65g (1/2 cup) all-purpose flour
30g (1/4 cup) unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2 tbsp milk
Powdered sugar (for rolling towel and dusting)
For the Chocolate Whipped Cream Filling:
240ml (1 cup) heavy whipping cream
2 tbsp powdered sugar (or more to taste)
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
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Instructions
1. Prepare Oven and Pan
Preheat oven to 180°C (350°F).
Line a 10×15 inch jelly roll pan with parchment and lightly grease it.
2. Make the Batter
In a large bowl, beat eggs and sugar on high for 5–7 minutes until thick and pale.
Add vanilla extract and mix briefly.
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