Ingredients
For the Chocolate Sponge Cake:
4 large eggs
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup powdered sugar
4 oz cream cheese or butter, softened
¼ cup heavy cream
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat eggs and sugar until thick and pale (about 4–5 minutes).
3. Gently fold in cocoa powder, flour, baking powder, salt, and vanilla extract.
4. Pour batter into prepared pan and smooth evenly.
5. Bake for 10–12 minutes, until the top springs back when touched.
6. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar.
7. Roll the cake (with towel) from the short end. Let it cool completely rolled up.
8. In a bowl, beat peanut butter, cream cheese (or butter), and powdered sugar until smooth.
9. Add cream and beat until fluffy.
10. Unroll the cake, spread the filling evenly, and roll it back up (without towel).
11. Wrap and chill for 30 minutes before slicing.
Notes
Use smooth peanut butter for best results.
Roll the cake while warm to prevent cracking.
Chilling before slicing gives cleaner slices.
Dust with cocoa powder or drizzle with ganache for added flair.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg