Line a half sheet pan or jelly roll pan (15x10x1”) with parchment paper. Spray with Baker’s Joy or coat with butter and dust with cocoa.
In the bowl of a medium bowl, beat egg yolks, ½ cup sugar (3 ½ ounces or 99 grams,) cocoa, vanilla and salt. This can be done using a hand mixer. Set aside.
In the bowl of a large mixer, beat egg whites (using the whisk attachment) to soft peaks. Gradually add ¼ cup of sugar (1 ¾ ounces or 49 ½ grams) and continue beating until whites form stiff peaks
Fold egg yolk mixture into the whites.
Spread the batter evenly into the pan.
Bake for 12-15 minutes or until the cake springs back when lightly touched.
Dust a clean dish towel with powdered sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove parchment paper.
Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Gently unroll the cake. Spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside.
Place cake seam side down onto a serving plate. Refrigerate until serving. Dust with powdered sugar prior to serving.
Notes
Room temperature eggs work best for this recipe
You read it right! A flourless recipe.
This cake can be served with just a sprinkling of powdered sugar or frosted with a chocolate buttercream. Use fork tines to make a “bark” like pattern in the chocolate buttercream.
If using a mousse filling, be sure to refrigerate.