Description
A soft and fluffy chocolate sponge cake rolled with a creamy peanut butter filling, finished with a light dusting of cocoa or powdered sugar for a decadent dessert.
Ingredients
- 4 large eggs
- 120 g granulated sugar
- 100 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 60 ml milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 200 g creamy peanut butter
- 100 g powdered sugar
- 120 ml heavy cream
Instructions
- Preheat the oven to 180°C (350°F) and line a jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until pale, thick, and doubled in volume.
- Sift together flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture.
- Mix milk, oil, and vanilla extract, then fold into the batter.
- Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes until the cake springs back when lightly touched.
- Turn the cake out onto a clean kitchen towel dusted with cocoa powder and roll up gently while warm. Let cool completely.
- Beat peanut butter, powdered sugar, and heavy cream until smooth and spreadable.
- Unroll the cooled cake, spread the peanut butter filling evenly, then roll up again.
- Chill for 30 minutes before slicing and serving.
Notes
- Rolling the cake while warm helps prevent cracking.
- Do not overbake to keep the sponge flexible.
- You can drizzle melted chocolate on top for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International