• 3/4 cup of all-purpose flour
• 1/4 cup of unsweetened cocoa powder
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 4 large eggs, room temperature
• 3/4 cup of granulated sugar
• 2 tablespoons of vegetable oil
• 1 teaspoon of pure vanilla extract
For the filling:
• 1 cup of heavy cream
• 2 tablespoons of powdered sugar
• 1 teaspoon of pure vanilla extract
Instructions:
1. Preheat your oven to 350°F (180°C). Line a jelly roll pan (10×15 inches) with parchment paper and lightly grease it.
2. In a small bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs for about 5 minutes until they’re pale and thick. Gradually add the granulated sugar, and keep beating until the mixture is light and fluffy.
4. Drizzle in the vegetable oil and vanilla extract, and mix until well combined.
5. Gently fold in the dry ingredients into the egg mixture, taking care not to deflate the eggs.
6. Spread the batter evenly into the prepared pan, using a spatula to smooth the top.
7. Bake for 12-15 minutes or until the cake springs back when lightly touched.
Continued on next page (page 2)
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