Ingredients:

  • 4 large eggs, room temperature
  • 100 g granulated sugar
  • 30 ml neutral vegetable oil
  • 30 ml whole milk
  • 1 tsp pure vanilla extract
  • 40 g all-purpose flour
  • 30 g Dutch-processed cocoa powder
  • 0.5 tsp salt
  • 240 ml heavy whipping cream, cold
  • 30 g powdered sugar
  • 1 tsp vanilla paste

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an inch of overhang.
  2. In a stand mixer, whip eggs and granulated sugar on high speed for 5–7 minutes until it reaches the ribbon stage, tripling in volume and turning pale ivory. Gently fold in the oil, milk, and vanilla.
  3. Sift the flour, cocoa powder, and salt directly over the egg mixture. Using a rubber spatula, use a cut and fold motion until no flour streaks remain, being careful not to deflate the batter.
  4. Pour batter into the prepared pan and level with an offset spatula. Bake for 10–12 minutes until the top springs back when touched.
  5. While warm, dust the top with cocoa powder and place a fresh sheet of parchment over it. Flip the cake and peel off the baking parchment. Starting from the short end, roll the warm cake with the new parchment inside. Let cool completely in this position for 2 hours.
  6. Whip the heavy cream, powdered sugar, and vanilla paste until stiff peaks form. Unroll the cooled cake, spread the cream evenly with an offset spatula, and re-roll tightly without the parchment paper.