Chocolate Pudding and Cream Roll Cake

A nostalgic chocolate sponge rolled around whipped cream and slicked with chocolate pudding, a grown-up riff on the snack-cake classic.

Ingredients

• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 cups heavy cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups prepared chocolate pudding
• Cocoa powder, for dusting

Directions

1. Preheat the oven to 375 degrees F and line a rimmed sheet pan with parchment.
2. Beat the egg yolks with 1/2 cup of the sugar until pale and thick. Sift in the cocoa, flour, baking powder, and salt and fold to combine.
3. Whip the egg whites to soft peaks, add the remaining sugar, and whip to stiff peaks. Fold into the batter in two additions.
4. Spread evenly on the sheet pan and bake until just springy, 10 to 12 minutes. Turn out onto a cocoa-dusted towel, peel the parchment, and roll up from the short end while warm. Cool.
5. Whip the cream with the confectioners’ sugar and vanilla to soft peaks.
6. Unroll the cake, spread with whipped cream, re-roll, and chill. Spread the chocolate pudding over the outside and dust with cocoa before slicing.

Notes

Adapted from Alex Guarnaschelli’s Chocolate Pudding and Cream Roll Cake.