Chocolate Caramel Cream Roll 



For the Cake:
3 large eggs, separated 

80g granulated sugar (2x40g) 

1 Tablespoon (15ml) strong brewed coffee or 1 teaspoon espresso powder 

45g unsalted butter, melted 

1 teaspoon pure vanilla extract 

47g all-purpose flour 

3 Tablespoons natural unsweetened cocoa powder (plus 2 Tablespoons for rolling) 

1 teaspoon baking powder 

1/4 teaspoon salt 

For the Salted Caramel Cream:
250 ml whipping cream 

1/4 cup salted caramel sauce 



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