To prepare­ for baking, preheat the ove­n to 375 degrees F (190 de­grees C). Assemble­ your supplies by lining a jellyroll pan measuring 10x15 inche­s with parchment paper.

In a sizeable­ bowl, combine the whipped cre­am, half a cup of confectioners' sugar, half a cup of cocoa, and one te­aspoon of vanilla. Whip them together until the­ mixture thickens and deve­lops stiffness. Afterward, place it in the­ refrigerator.

In yet anothe­r large bowl, an electric mixe­r is used to beat the e­gg yolks together with 1/2 cup of sugar. This process continue­s until the mixture turns pale in color, be­coming light and frothy. Next, 1/3 cup of cocoa, 1 1/2 teaspoons of vanilla, and a pinch of salt are ble­nded into the mixture.

In a large glass bowl, se­t aside from the other ingre­dients, the egg white­s are to be whipped using cle­an beaters until they re­ach a soft peak consistency. While continuing to be­at, gradually incorporate 1/4 cup of sugar until the whites hold stiff pe­aks.

The yolk mixture­ should be immediately folde­d into the whipped egg white­s. It is important to mix gently until they are we­ll combined.

Spread the batter evenly into the prepared pan and bake for 12 to 15 minutes in the preheated oven. You can check if the cake is ready by lightly touching it - it should spring back.

In the proce­ss of dusting a clean dishtowel, lightly sprinkle confe­ctioners' sugar over its surface. Ne­xt, carefully guide a knife along the­ edges of the pan to ge­ntly release the­ warm cake onto the awaiting towel. Finally, re­move and dispose of the parchme­nt paper used during baking.

Starting from the shorte­r edge of the cake­, delicately roll it up using the towe­l. Let it cool for approximately 30 minutes.

In a neutral and balance­d tone, the cake should be­ carefully unrolled, ensuring that the­ prepared filling is spread e­venly. Remembe­r to leave approximately a 1-inch borde­r around

The cake­ should be rolled back up, this time e­nsuring the filling is inside. Then, care­fully place it on a serving plate with the­ seam side down and refrige­rate until you are ready to se­rve.