Directions
Cake:
- Preheat the oven to 220°C (425°F). Line a 24 x 33 cm (9.5 x 13 inch) baking dish with parchment paper.
- Separate the egg whites and yolks. Beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until glossy. Set aside.
- In a separate bowl, beat the egg yolks and mix in the cocoa powder until smooth.
- Gently fold the egg yolk and cocoa mixture into the beaten egg whites, taking care not to deflate the batter.
- Pour the batter into the prepared baking dish and spread evenly with a spatula. Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and immediately unmold onto a clean, damp kitchen towel lightly sprinkled with sugar. Roll the cake gently in the towel to shape it, then unroll and allow to cool slightly.
Filling and Topping:
- Combine sour cream, sugar, and cocoa powder in a saucepan over medium heat. Stir continuously until the mixture thickens and comes away from the bottom of the pan. Allow to cool.
- Reserve half of the mixture for the topping.
Assembly:
- Spread half of the cream filling evenly over the cake. Using the kitchen towel to help, carefully roll the cake into a tight log.
- Spread the remaining half of the cream over the rolled cake to coat the outside.
- Chill briefly if desired to help the roll set.
- Serve slices with fresh strawberries or a dusting of cocoa powder.
Recipe Details
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8
Difficulty Level: Medium
Variations & Substitutions
- Replace sour cream with cream cheese for a tangier filling.
- Add a teaspoon of vanilla extract to the cream for extra flavor.
- Sprinkle chopped nuts on top for added crunch.
Storage Tips
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