👩‍🍳 Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper to prevent sticking.
2. Make the Sponge
In a large mixing bowl, beat the eggs and granulated sugar for about 5 minutes until light, fluffy, and pale in color.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
3. Bake the Cake
Pour the batter into the prepared baking sheet and spread it evenly.
Bake for 12–15 minutes, or until the cake springs back lightly when touched in the center.
4. Roll and Cool
While the cake bakes, lay out a clean kitchen towel and generously sprinkle it with powdered sugar.
Once baked, immediately invert the cake onto the towel and peel off the parchment paper.
Starting from the short end, gently roll the cake up in the towel and let it cool for about 10 minutes.
5. Prepare the Filling
Whip the heavy cream until soft peaks form. Then fold in the powdered sugar and peanut butter until the mixture is creamy and smooth.
6. Assemble the Roll Cake
Carefully unroll the cooled cake. Spread the peanut butter cream evenly over the surface. Sprinkle the chopped mini peanut butter cups on top.
Gently roll the cake back up (without the towel), keeping it tight but not too tight to avoid cracking.
7. Finishing Touches
Dust with powdered sugar for a beautiful finish. Slice and serve!
đź•’ Quick Overview
• Prep Time: 25 minutes
• Bake Time: 15 minutes
• Chill & Assembly: 15 minutes
• Total Time: 55 minutes
• Servings: 8 slices
• Calories: Approx. 320 kcal per slice
💛 Why You’ll Love This Roll Cake
• Soft and fluffy chocolate sponge
• Light and creamy peanut butter filling
• Mini peanut butter cups for a sweet crunch
• Stunning spiral look—perfect for any dessert table
• No fancy equipment needed!
