Mint Chocolate Cheesecake Cake
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the Cake:
In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract and a few drops of green food coloring (if using).
In a separate bowl, sift together cake flour, salt, baking powder, and cocoa powder.
Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.
Whip Egg Whites:
In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
Combine Batter:
Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling:
While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll the Cake:
Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
