Equipment Needed
- A 10×15 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Two large mixing bowls
- Sifter or fine-mesh sieve
- Rubber spatula
- Clean, thin kitchen towel
- Powdered sugar for dusting
- Cooling rack
Step-by-Step Instructions
First, we’ll make the cake. Preheat your oven to 350°F (175°C) and line that jelly roll pan with parchment paper, letting a little overhang on the sides for easy removal. In your mixer bowl, beat the eggs on high for a full two minutes until they’re pale, thick, and fluffy—this builds the structure. Slowly stream in the sugar and beat another minute. Then, on low, mix in the oil, milk, and vanilla. It will look a bit curdled, but don’t panic! Sift in the dry ingredients—flour, cocoa, espresso powder, baking powder, and salt—directly into the wet mix. Gently fold with a spatula just until no dry streaks remain; overmixing is the enemy of a tender cake.
Now, pour the batter into your prepared pan, spreading it evenly into the corners. I use an offset spatula for this, but the back of a spoon works too. Bake for 12-14 minutes. The key is that the top should spring back lightly when touched—do not overbake! While it bakes, lay out your clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out, immediately invert it onto the sugared towel. Carefully peel off the parchment paper (yes, while it’s hot!), then, starting from a short end, use the towel to gently roll the cake up. Let it cool completely rolled up like this. This “training” step is what gives you that perfect swirl.
While the cake cools, make the dreamy filling. In one bowl, whip the cold heavy cream to stiff peaks. In another, beat the softened cream cheese until smooth, then beat in the peanut butter, powdered sugar, vanilla, and salt until creamy. This is where I have to stop myself from just eating it by the spoonful. Now, fold the whipped cream into the peanut butter mixture in two additions, being gentle to keep all that airy volume. Taste it—you deserve it. It should be lush, smooth, and hold its shape.
The magic moment: unrolling! Once the cake is completely cool (patience is key here), gently unroll it from the towel. It will lie flat beautifully. Spread the peanut butter filling evenly over the entire surface, leaving just a small border at one of the short ends. Using the towel to help guide you, re-roll the cake forward, this time without the towel inside. Don’t worry if it cracks a tiny bit—the filling will hide it. Place it seam-side down on your serving platter, cover lightly, and refrigerate for at least an hour to set. This chilling time makes it so much easier to slice cleanly.(See the next page below to continue…)