Chocolate Cake Roll | Sally's Baking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with less fat.

Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper. Spray or grease the parchment paper, too.

Sift the cake flour, cocoa powder, baking powder, and salt together. Set aside.

Beat the egg whites and 1/4 cup (50g) granulated sugar together on high speed until medium peaks form. Transfer to another bowl.

In the same mixing bowl, add the egg yolks and remaining sugar. Mix on high speed, then add the oil, milk, vanilla, and espresso powder. Beat together until bubbly.

Fold half of the whipped egg whites into the egg yolk mixture, then repeat with the remaining egg whites. Sift in the flour mixture and fold until combined.

Spread batter evenly into prepared pan. Bake for 12–14 minutes until the top springs back when touched.

Dust a kitchen towel with cocoa powder. Invert the cake onto the towel, peel off the parchment, and roll the cake up with the towel. Let cool completely at room temperature.

Whip the heavy cream, sugar, and vanilla extract until medium to stiff peaks form. Beat in marshmallow creme if using.

Unroll the cake and spread whipped cream evenly on top, leaving a border. Roll the cake back up without the towel.

Prepare ganache by heating cream and pouring it over chopped chocolate. Stir until smooth and glossy.

Pour ganache over the cake roll and refrigerate for at least 30–60 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens