Directions
- Preheat the oven to 350°F (175°C). Greasing and lining your 15×10-inch jelly roll pan with parchment paper is essential for ensuring the cake releases easily after baking.
- In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix forms the foundation for your tremendous cake roll.
- Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth, making sure there are no lumps. Gradually stir in the boiling water until everything is well combined.
- Pour the batter into the prepared pan and spread it evenly. This will ensure consistent baking, critical for a light, fluffy texture.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it; overbaking can lead to dryness, breaking the tenderness you’re aiming for.
- Once baked, let it cool in the pan for about 5 minutes. After that, carefully invert the cake onto a clean kitchen towel. This step is crucial to avoid sticking.
- Gently roll the cake with the towel, starting from the short end. This technique helps shape the cake into a roll, so handle it with care. Allow it to cool completely in this rolled state.
- Carefully unroll the cake, removing the towel, and spread it with your favorite frosting or a generous layer of caramel sauce.
- Roll the cake back up without the towel, bringing that caramel filling into the center for a delightful surprise.
- Drizzle extra caramel sauce over the top and sprinkle chopped pecans before serving to create a stunning finish to your cake roll.
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