Ingredients
- All-purpose flour: 3/4 cup
- Unsweetened cocoa powder: 1/4 cup
- Baking powder: 1 teaspoon
- Eggs: 3 large
- Granulated sugar: 3/4 cup
- Vegetable oil: 2 tablespoons
- Milk: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, and baking powder. In a separate large bowl, beat the eggs and sugar with an electric mixer until light and fluffy.
- Step 3: Gradually add the dry ingredients to the wet ingredients, alternating with the oil and milk. Stir in the vanilla extract.
- Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake up in the towel from one short end. Let cool completely.
Notes
- For optimal moisture, store leftover cake roll tightly wrapped in the refrigerator for up to 3 days.
- A quick 10-second microwave burst can slightly soften a refrigerated slice for an extra-indulgent treat.
- Serve each slice with a dollop of whipped cream and a sprinkle of toasted coconut for added texture and flavor.
- When rolling the warm cake, ensure the towel is generously coated with powdered sugar to prevent sticking and tearing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American