Ingredients:
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Purple gel food coloring
For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Purple gel food coloring
For decoration:
- Powdered sugar for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar until thick and pale. Stir in vanilla extract.
4. Gradually fold in the dry ingredients until combined. Add purple gel food coloring until the desired color is achieved.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
8. Once baked, immediately invert the cake onto the prepared towel. Carefully remove the parchment paper.
9. Tightly roll the cake with the towel from the short end. Let it cool completely.
10. For the filling, beat the heavy cream, powdered sugar, vanilla extract, and purple gel food coloring until stiff peaks form. 11. Gently unroll the cake and spread the filling evenly over the surface.
12. Roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
13. Dust with powdered sugar before slicing and serving.
Preparation time: 20 minutes | Baking time: 12-15 minutes | Total time: approximately 2 hours | Servings: 8-10 slices