Holy moly is this cake fluffy! You can fill it with whatever cream you like. My favourite is matcha or strawberry. You can also sprinkle some toasted desiccated coconut over it.
Servings: 8 slices
- 50 ml milk
- 5 tsp cocoa powder
- 1/2 Tbsp instant coffee
- 20g granulated sugar
- 45g cake flour (or 43g all purpose flour + 2g corn starch)
- 1/4 tsp baking soda
- 1/2 tsp + 1/4 tsp cream of tartar (used separately)
- 1/4 tsp salt
- 3 egg yolks
- 40 ml vegetable oil
- 1/2 tsp vanilla extract
- 4 egg whites
- 50 grams granulated sugar
- + whatever cream filling you like (whipping cream + icing sugar + any flavour)
- Line an 8×12″ cake pan with parchment paper and lightly grease with oil.
- Heat the milk up in the microwave until warm then mix in the cocoa powder and instant coffee until combined and smooth (you can do this over the stove in a saucepan if you like). Set aside to cool.
- In a large bowl, sift together: sugar, cake flour, baking soda, only 1/2 tsp of the cream of tartar, and salt.
- Make a well in the centre of your flour mixture and add to the centre: yolks, oil, vanilla extract and your cooled chocolate milk mixture from step 2. Mix until combined and set aside (don’t over mix).
- Preheat the oven to 165˚C (325F).
- In a stand mixer, whip the egg whites on medium and add in the 1/4 tsp cream of tartar. Once your egg whites start to thicken, increase speed to medium-high and slowly add in sugar. Continue to whip until you get stiff peaks.
- Gently fold in 1/3 of your whipped egg whites to the chocolate batter from step 4 until combined, then fold in the rest of the whipped egg whites until all incorporated. Do not over mix, do not stir – only gently folding so you don’t deflate the batter.
- Pour the batter into the lined cake pan and spread it out evenly with a spatula. Tap the cake on the counter to get rid of any large bubbles.
- Bake in the oven for 10-15 mins. The cake is ready when your toothpick comes out clean in the centre and the cake is slightly springy.
- Let the cake cool in the pan for 5 mins before removing – the cake is very delicate at this stage!
- Place a piece of parchment paper slightly bigger than your cake on a flat surface. Sift cocoa powder over the parchment paper (this helps to stop the cake from sticking later). Gently invert/flip your cake onto the cocoa parchment paper and remove the original parchment paper from the cake (the one the cake was baked in).
- Slowly and gently roll the cake up from the narrow end with the cocoa parchment paper and put it in the fridge for 30mins until the cake cools. MAKE SURE YOU DO THIS STEP BEFORE THE CAKE COOLS. If you let the cake cool completely before you roll it, the cake will crack.
- After 30mins, gently unroll the cake and spread whatever flavour cream filling you want and then roll it up again. Cut off the ends so you can see the swirls and serve!