Chocolate Roll with Salted Caramel Filling

In a mixing bowl, whisk the egg yolks with half of the sugar until frothy.

In another bowl, beat the egg whites with the remaining sugar until peaks form. It’s okay if you don’t separate the eggs completely; the batter will just be less fluffy.

Gently combine the egg mixtures using a spatula, and then sift in the dry ingredients including flour, cocoa powder, baking powder, and corn starch. Gradually fold until combined.

Finally, drizzle in the vegetable oil and mix gently until combined.

Pour the batter onto a baking tray lined with parchment paper or into a small pan.

Place it in a preheated oven at 170 degrees Celsius (about 340 degrees Fahrenheit) for 6 minutes, or until a toothpick inserted comes out clean. Pay close attention to avoid overbaking!

Once baked, while the pastry is still warm, cover it with another sheet of parchment paper and gently flip it over. Carefully peel off the parchment it was baked on, then cover again with another sheet and roll it up tightly into a roll.

Set aside to cool while you prepare the cream.

In a mixing bowl, combine the cold heavy cream, cream cheese, and powdered sugar.

Whip everything together for about 3-4 minutes until it's smooth and fluffy.

Slowly unroll the cooled pastry and generously spread the cream over the entire surface.

Add your chosen filling such as salted caramel and nuts.

Carefully roll it back up into a log shape. Optionally, you can let it chill in the refrigerator for a few hours or overnight for better stabilization.

Decorate with either Nutella, chocolate, or the cream on top. Enjoy the festive treat!