Ingredients:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 cup cold water
1/4 teaspoon cream of tartar
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
Instructions:
Preheat the oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another mixing bowl, beat the egg yolks and 1/2 cup sugar until light and fluffy. Add the vanilla extract and cold water and whisk until well combined.
Gradually add the dry ingredients to the egg yolk mixture, whisking until smooth.
In another mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the batter until no white streaks remain.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 12-15 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and immediately loosen the edges with a knife.
Dust a clean kitchen towel with cocoa powder or powdered sugar.
Invert the cake onto the towel and gently peel off the parchment paper.
Roll up the cake in the towel starting at the short end. Let cool completely.
In a saucepan, heat the heavy cream until simmering.
Remove the pan from the heat and add the chocolate chips, stirring until melted and smooth.
Unroll the cake and spread the chocolate mixture over the surface.
Roll up the cake tightly and refrigerate until the filling is set, about 30 minutes.
Serve and enjoy your delicious Chocolate Cake Swiss Roll!
Note: You can also add whipped cream or other fillings to this recipe to make it your own.