Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp salt
– 4 large eggs
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup milk
– 1 cup creamy peanut butter
– 1 cup powdered sugar
– 1/2 cup heavy cream
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Jelly roll pan (15×10-inch)
– Parchment paper
– Rubber spatula
– Cooling rack
– Sifter
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). While it’s warming up, line a jelly roll pan with parchment paper. This is crucial for ensuring the cake doesn’t stick, making it easier to roll later on. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. In another bowl, beat the eggs and granulated sugar with an electric mixer until the mixture has tripled in volume and is light and fluffy—this usually takes about 5 minutes. Now, gently fold in the dry ingredients, alternating with the milk, and be careful not to deflate the mixture! The texture should be light as air. (See the next page below to continue steps…)