Gaby
For the sponge cake:
5 eggs
5 tablespoons sugar
2 tablespoons flour
2 tablespoons cocoa powder
For the cream:
150g butter
2 egg yolks
2 tablespoons flour
300ml milk
3/4 cup sugar
Cherry syrup or jam to taste
Making the Chocolate Roll.
Preheat the oven.
Carefully separate the egg whites from the yolks.
Whip the egg whites until stiff, then gradually add half of the sugar and continue whipping (using a mixer or blender).
In a separate bowl, combine the yolks with the remaining sugar and whip well (again, using a mixer or blender).
Gently fold the whipped yolks into the egg whites, mixing from the bottom up with a spoon to avoid deflating the whites.
Sift in the flour and cocoa powder in small portions, gently mixing until you achieve a uniform batter.
Line a baking sheet with parchment paper.
Pour the chocolate batter onto the paper.
Place the baking sheet in the oven on the middle rack.
Bake at 180 degrees Celsius (about 350 degrees Fahrenheit) for approximately 15 minutes (baking time may vary depending on your oven).
Do not open the oven!
Once the sponge cake is ready, remove it from the oven.
Quickly roll the cake into a log (I roll it up with the parchment paper).
Leave the rolled cake seam-side down and cover it with a towel until it cools.
Making the Cream.
In a bowl, mix the egg yolks, sugar, 2 tablespoons of flour, and half a cup of cold milk well, using a mixer if desired.
Gently bring the remaining milk to a boil, then reduce the heat and slowly pour the yolk mixture into the milk in a thin stream, stirring constantly to prevent burning.
Let everything cool down.
Whip the butter with a mixer.
Gradually add the cooled custard to the butter (start with 1-2 tablespoons at a time, then increase to 3-4 tablespoons towards the end).
Continue whipping until well combined.
Finally, add cherry syrup or jam to taste.
Assembling the Roll.
Carefully unroll the cooled sponge cake and remove the parchment paper.
Lightly soak it with syrup.
Spread the cream over the chocolate sponge and gently roll it up again.
