Preheat the Oven: Preheat your oven to 175°C (350°F). Line a 25 × 38 cm (10 × 15 inch) jelly roll pan with parchment paper, ensuring the edges are covered for easy removal after baking.
Prepare the Cake Batter: In a large bowl, beat the 4 large eggs, 150 g granulated sugar, and 1 teaspoon vanilla extract until thick, pale, and fluffy. This process helps create a light and airy sponge cake.
Sift the Dry Ingredients: Sift together 30 g cocoa powder, ¼ teaspoon salt, 1 teaspoon baking powder, and 90 g all-purpose flour. This ensures the dry ingredients are well-mixed and free of lumps.
Combine Wet and Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to overmix, as this can deflate the batter.
Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched. The cake should be fully cooked but still soft and moist.
Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. This will prevent the cake from sticking to the towel as you roll it.
Roll the Cake: Once the cake is done, immediately invert it onto the sugared towel and carefully peel off the parchment paper. Starting from the short end, gently roll the warm cake with the towel. This step helps the cake hold its shape when rolled with the filling. Let the cake cool completely in its rolled form.
Make the Caramel Cream Filling: In a chilled mixing bowl, whip 240 ml of heavy cream to stiff peaks. Then, fold in 120 ml of caramel sauce, 60 g powdered sugar, and 1 teaspoon vanilla extract. Stir until smooth and creamy, making sure the caramel is well-distributed throughout the whipped cream.
Assemble the Cake Roll: Once the cake has cooled, gently unroll it from the towel. Spread the caramel cream evenly across the surface of the cake. Be generous with the filling to ensure each bite is rich and creamy.
Roll the Cake Back Up: Carefully roll the cake back up, this time without the towel. The caramel cream will remain inside the sponge, creating a beautiful spiral of flavor.
Chill & Decorate: Chill the cake roll for at least 1 hour to set the filling and allow the flavors to meld. Before serving, decorate with chocolate shavings, a drizzle of caramel, and fresh berries for a stunning, festive presentation.
