Instructions:
Prepare the Cake:
Preheat Oven: Preheat your oven to 375°F (190°C). Spray a 15x10x1-inch jelly roll pan with baking spray and line it with parchment paper.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs, sugar, and vanilla extract together for 5 minutes, or until the mixture is thick and pale.
Mix Dry Ingredients: In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the egg mixture, beating just until everything is combined.
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 12 minutes, or until the cake springs back when lightly touched.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 2 minutes.
Roll the Cake: Place a sheet of parchment paper on top of the cake, then flip the cake out onto a cooling rack. Slowly peel off the bottom parchment paper. Place another clean sheet of parchment on the cake. Starting at one of the short sides, roll the cake up with the parchment paper inside and let it cool completely.
