Directions
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Prepare the Cake: Preheat the oven to 350°F (177°C). Line a 12×10-inch baking pan with parchment paper and lightly oil it. In a bowl, beat the egg whites with 40g of sugar until soft peaks form. In another bowl, beat the egg yolks with the remaining sugar and vanilla until pale and fluffy. Sift together the flour, 3 tablespoons of cocoa powder, salt, and baking powder. Combine this dry mixture with the egg yolk mixture, adding the melted butter. Gently fold in the egg whites, incorporating them without deflating. Spread this tender batter into the prepared pan and bake for 10 minutes. Let it cool in the pan for about 5 minutes before proceeding.
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Prepare the Filling: In a mixing bowl, beat the whipping cream until it thickens and forms soft peaks. Carefully add the salted caramel sauce and continue beating until combined and the cream reaches a spreadable consistency. This creamy filling will offer a tremendous richness to your roll.
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Assemble the Cake: Dust a clean kitchen towel or a piece of parchment paper with cocoa powder to prevent sticking. Turn the slightly warm cake onto the towel, gently rolling it to keep the shape. Allow it to cool completely in this rolled position. Once cooled, gently unroll the cake, and spread the luxurious salted caramel cream evenly over the top. Roll it back up without the towel this time, placing the seam side down.
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Decorate: If desired, use any leftover cream to decorate the outer layer of the roll, or simply dust with a little more cocoa powder. Slice into generous pieces and enjoy the tremendous delight of each serving!
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