Chocolate Swiss Roll Cake My Bake Off Worthy Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line the baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together egg yolks and half of the granulated sugar until pale and thick. Add vanilla extract.
3. In a separate bowl, sift together flour, cocoa powder, and salt.
4. In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff, glossy peaks form. Avoid over-beating.
5. Gently fold the dry ingredients into the egg yolk mixture. Then, gently fold in the beaten egg whites in two additions, being careful not to deflate the mixture. Maintain airiness.
6. Pour the batter into the prepared baking pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back lightly when touched. Don't over-bake!
7. Immediately invert the cake onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper.
8. Starting from one short end, roll the cake up tightly with the towel inside. Let cool completely in the towel. This is crucial for the cake to hold its shape!
9. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Avoid over-beating, or you'll get butter!
10. Gently unroll the cooled cake. Spread the whipped cream filling evenly over the surface.
11. Carefully re-roll the cake without the towel. Wrap tightly in plastic wrap and chill for at least 30 minutes to allow the filling to set.
12. Before serving, dust the roll with additional powdered sugar and slice into desired thickness. The perfect Chocolate Swiss Roll Cake.