Chocolate Swiss Roll Cake

For the Cake: – 4 large egg – 3/4 cup granulated sugar – 1 tsp vanilla extract – 1/4 cup unsweetened cocoa powder – 1/2 cup all-purpose flour

– 1/2 tsp baking powder – 1/4 tsp salt – Powdered sugar, for dusting For the Filling: – 1 cup heavy cream – 2 tbsp powdered sugar – 1 tsp vanilla extract

Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides.

Beat eggs and granulated sugar until pale and thick. Add vanilla extract.  Sift cocoa powder, flour, baking powder, and salt over egg mixture. Gently fold until combined.

Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes.  While warm, invert cake onto a powdered sugar-dusted kitchen towel. Remove parchment paper, roll cake and towel together. Let cool.

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.  Carefully unroll cake, spread whipped cream filling evenly, and re-roll without the towel. Chill for at least 1 hour.

Dust with powdered sugar before slicing and serving.