Here’s a recipe for a chocolate sponge roll filled with vanilla cream

Ingredients:

For the Chocolate Sponge Cake:

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter

For the Vanilla Cream Filling:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

For the Chocolate Sponge Cake:

1. Preheat Oven:

• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.

1. Prepare Dry Ingredients:

• In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

1. Beat Eggs and Sugar:

• In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is thick, pale, and has tripled in volume, about 5-7 minutes. Add the vanilla extract and mix until combined.

1. Fold in Dry Ingredients:

• Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter. Fold in the melted butter.

1. Bake the Sponge Cake:

• Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.

1. Roll the Cake:

• While the cake is still warm, carefully lift it out of the pan using the parchment paper overhang. Place a clean kitchen towel over the cake and gently roll the cake up with the towel from one short end to the other. Let it cool completely on a wire rack.

For the Vanilla Cream Filling:

1. Whip the Cream:

• In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.

Assemble the Roll:

1. Unroll the Cake:

• Once the cake is completely cool, carefully unroll it. Remove the kitchen towel and parchment paper.

1. Add the Filling:

• Spread the whipped cream evenly over the surface of the unrolled cake, leaving a small border around the edges.

1. Roll the Cake:

• Gently re-roll the cake, using the parchment paper to help if needed. Place the cake seam-side down on a serving platter.

1. Chill:

• Refrigerate the cake for at least 1 hour before serving to set the filling.

Serve:

1. Slice and Serve:

• Dust the top of the roll with powdered sugar or cocoa powder, if desired. Slice and serve.

Tips:

• Be gentle when rolling and unrolling the cake to avoid cracking.
• You can add fresh berries or chocolate shavings to the filling for extra flavor.

Enjoy your delicious chocolate sponge roll with vanilla cream!