Ingredients
4large eggs,separated
⅔cupgranulated sugar,divided
1tbspstrong brewed coffee,or 1 tsp espresso powder
¼cupunsalted butter,melted
1tsppure vanilla extract
½cupall-purpose flour,spoon and leveled
3tbspnatural unsweetened cocoa powder,plus 2 tbsp for rolling
1tspbaking powder
¼tspsalt
1cupheavy cream,cold, or heavy whipping cream
3tbspgranulated sugar,or confectioners’ sugar
1tsppure vanilla extract
2tbspmarshmallow creme,Fluff, optional
½cupheavy cream,or heavy whipping cream
4ozsemi-sweet chocolate,finely chopped
1tsplight corn syrup,glossy shine, optional
Preparation
Preheat oven to 350 degrees F.
Spray a 12×17-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too.
Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and ⅓ cup granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside.
In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together for about 2 minutes until pale and creamy.
Sift the flour, 3 tablespoons of cocoa powder, baking powder, and salt together into a large bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients.
Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. The batter will be very light.
Spread batter evenly into the prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with a finger. Do not over-bake.
As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. Using a fine-mesh sieve, dust parchment-towel with remaining cocoa powder
Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment or towel. Peel off the parchment paper that was on the bottom of the cake as it baked.
Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel.
Place it in the refrigerator to cool it quicker, about 3 hours and up to 1 day.
Bring cake to room temperature. The cake is prone to cracking if unrolled while cold.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 2 to 3 minutes until medium to stiff peaks forms. Then beat in the marshmallow creme, if using.
Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a ½-inch border around the cake. Gently roll the cake back up, without the parchment/towel this time.
Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot.)
Pour over chocolate, then let it sit for 2 to 3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30 to 60 minutes before slicing and serving.
Serve and enjoy.
