preparation
Prepare cake batter:
Separate egg yolks and whites.
Beat egg yolks with 1/2 cup sugar until pale yellow and thick.
Add vegetable oil, milk, and vanilla extract; mix well.
Sift cake flour, cocoa powder, baking powder, baking soda, and salt; add to egg yolk mixture in thirds.
Beat egg whites with cream of tartar until foamy, then gradually add 1/4 cup sugar; beat until stiff.
Gently fold egg whites into batter in thirds.
Bake the cake:
Spread the batter evenly on the prepared baking sheet.
Bake for 10-12 minutes. Test for doneness by gently pressing or using a toothpick.
Let cool for 5 minutes, then transfer to a kitchen towel dusted with powdered sugar and roll up completely.
Prepare the cream filling:
Chill the mixing bowl and whisk.
Dissolve the gelatin in water, then cool to 85°F (29°C).
Beat the heavy cream until stiff, add the powdered sugar and continue beating.
Add the cooled gelatin and mix until stiff peaks form.
Assemble the cake:
Unroll the cooled cake, spread with the cream filling and roll up again.
Chill in the refrigerator until ready to serve.
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