Black Forest Roll Cake

Preheat the oven to 350°F (180°C).A properly heated oven allows the sponge to bake quickly and stay soft.
Line a baking sheet with parchment paper.This prevents sticking and ensures the cake releases cleanly.
Beat the eggs and sugar for 5–6 minutes until light in color and fluffy.The mixture should thicken and become pale—this creates the airy structure of the sponge.
Add the milk, oil, and vanilla, and mix.These liquids help keep the cake moist and flexible for rolling.
Sift the flour, cocoa, baking powder, and salt into the mixture. Gently fold in with a spatula.Use slow, sweeping motions to maintain the air you incorporated earlier.
Spread the mixture onto the tray and bake for 10–12 minutes.The cake should feel springy when touched but remain soft enough to roll.
Remove from the oven, place on a clean towel, remove the parchment paper, roll tightly with the towel, and leave to cool completely.Rolling while warm prevents cracks and helps the cake retain its shape.

Whip the cream with powdered sugar and vanilla until thick.Beat until soft but stable peaks form—this texture spreads easily without deflating.