Description
A light and airy chocolate sponge cake rolled around a rich and creamy peanut butter filling. An elegant and impressive dessert that’s easier to make than it looks.
Ingredients
Scale
For the Crust:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- Powdered sugar, for dusting
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15x10x1-inch jelly roll pan with parchment paper and grease the paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored. Gradually beat in granulated sugar. In a separate bowl, whisk together flour, cocoa, salt, and baking powder; fold into egg mixture. Fold in vanilla. Spread batter evenly into prepared pan.
- Bake for 12-15 minutes or until top springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting with a short side, roll up the cake in the towel. Cool completely on a wire rack.
- For the filling, beat the heavy cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, peanut butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth. Fold in the whipped cream.
- Unroll the cooled cake; spread filling evenly over cake to within 1/2 inch of edges. Re-roll the cake. Place seam side down on a serving platter. Dust with additional powdered sugar before serving.
Notes
You can customize the seasonings to taste.