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Peanut Butter Cup Cake Roll Recipe
1. Prepare the Cake:
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease the paper.
In a large mixing bowl, beat the eggs until thick and pale, about 5 minutes. Gradually add the granulated sugar, beating until the mixture is fluffy.
Add water and vanilla extract to the egg mixture, mixing well.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, dust a clean kitchen towel with powdered sugar.
Once the cake is done, immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Starting from the short end, roll the cake up with the towel inside. Let it cool completely on a wire rack.
