Ingredients
Unsweetened cocoa powder (1/3c), white sugar (1/2c), egg yolks (6), vanilla extracts (1tsp). Unsweetened cocoa powder (1/2c), confectioner sugar (1/2c), heavy cream (2c), white sugar (1/4c), egg whites (6), salt (1/8tsp), vanilla extract (1 1/2tsp), confectioner sugar (for dusting).

Method of preparation:-
First heat the oven to 375 degrees F or 190 degrees C. Take a jelly roll pan of 10*5-inch, line it with parchment paper. Take a large bowl, beat ½ cup of confectioner sugar, cream, 1 teaspoon of vanilla and ½ cup of cocoa in it. Beat the mixture until it becomes thick and firm. Take a large bowl; add egg yolks and ½ cup of sugar in it. Beat it with an electric mixer until it becomes pale and thick. Mix 1 ½ teaspoon of vanilla, 1/3 cup of cocoa and salt in it. Take a large glass bowl, beat egg whites in it until soft peaks get form. Then slowly add sugar in it and beat it until the egg whites form hard peaks. At once add the egg yolk mixture into the egg whites mixture. Then spread the batter equally into the lined pan. Now place the pans in oven and bake them for about 12 to 15 minutes. Take a clean dishtowel, dust confectioner sugar on it. Take a knife, run it around the edges of pan and then invert the cake on the towel. Remove the parchment paper and roll the cake up with the towel. Then keep it to cool for about 30 minutes. Then open the cake and spread the filling about 1 inch of the edges. Roll the cake up with filling. Place the rolled cake on serving plate with seam side down and then keep it in the refrigerator. Dust the confectioner sugar over it and then serve it.

Number of servings – 12