Beat eggs and sugar on high speed for 4–5 minutes until pale, thick, and fluffy.
Mix in vanilla.
Sift flour, cocoa powder, baking powder, and salt together.
Gently fold dry ingredients into the egg mixture.
Add milk and oil; fold carefully until combined (don’t overmix).
3️⃣ Bake
Spread batter evenly in the pan.
Bake 10–12 minutes (don’t overbake or it will crack).
4️⃣ Roll while warm
Place a clean kitchen towel on the counter and dust with powdered sugar.
Turn cake onto towel, peel off parchment.
Roll the cake (with towel inside) from the short end.
Let cool completely while rolled.
5️⃣ Make the filling
Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
6️⃣ Assemble
Carefully unroll cooled cake.
Spread whipped cream evenly.
Roll back up (without towel).
Chill at least 1 hour before slicing.
✨ Tips for Perfect Rolls Every Time
Room temperature eggs = better volume.
Don’t overbake (dry cake cracks).
Roll while warm to “train” the shape.
Chill before cutting for clean slices.
If you’d like, I can also give you:
A bakery-style chocolate buttercream version
A Nutella Prince roll
Or a super soft extra-moist version 😊
