Ingredients:

  • 1 cup egg whites, room temperature
  • 1 cup superfine granulated sugar
  • 0.75 cup cake flour
  • 0.25 cup Dutch-processed cocoa powder
  • 1 tsp cream of tartar
  • 0.25 tsp salt
  • 1 tsp pure vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 0.5 cup powdered sugar
  • 1 tsp espresso powder
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream (for ganache)
  • 1 tbsp light corn syrup

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
  2. Sift cake flour and cocoa powder together three times to ensure maximum aeration and prevent clumping.
  3. In a stand mixer, whip egg whites with salt and cream of tartar until soft peaks form. Gradually add superfine sugar while whipping on medium-high until stiff, glossy peaks form.
  4. Gently fold the dry ingredients and vanilla extract into the meringue until just combined, being careful not to deflate the whites.
  5. Spread the batter evenly into the prepared pan and bake for 12-15 minutes or until the top springs back when touched.
  6. Immediately invert the hot cake onto a lint-free kitchen towel dusted with powdered sugar. Roll the cake and towel together from the short end and let cool completely.
  7. Whip 2 cups heavy cream with powdered sugar and espresso powder until stiff peaks form. Unroll the cooled cake, spread the filling, and re-roll.
  8. Prepare ganache by melting chocolate chips with 0.5 cup heavy cream and corn syrup. Spread over the log and chill until set.