Description
A light and airy chocolate sponge cake rolled around a rich, creamy pecan and cream cheese filling. An elegant and impressive dessert that’s perfect for any occasion.
Ingredients
Scale
For the Crust:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup finely chopped pecans, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and pale. Gradually beat in the 3/4 cup granulated sugar and 1 tsp vanilla. Gently fold in the flour, cocoa powder, and salt until just combined.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Immediately turn the cake onto a kitchen towel dusted with the 1/4 cup of powdered sugar. Carefully peel off the parchment paper. Starting with a short side, roll the cake and towel together into a log. Cool completely on a wire rack.
- For the filling, beat the cream cheese and butter until smooth. Gradually beat in 1 cup powdered sugar and 1 tsp vanilla. Stir in the toasted pecans.
- Unroll the cooled cake and spread the filling evenly over the surface. Re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.