By daily 
Chocolate Caramel Cream Roll
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ΒΎ cup all-purpose flour
ΒΌ cup cocoa powder
1 tsp baking powder
4 large eggs
ΒΎ cup sugar
1 tsp vanilla extract
1 cup heavy cream
Β½ cup caramel sauce
Powdered sugar (for dusting)
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Preheat oven to 350Β°F. Line a baking sheet with parchment paper.
Whisk flour, cocoa powder, and baking powder in a bowl.
In another bowl, beat eggs and sugar until fluffy, then fold in the dry ingredients and vanilla.
Spread batter evenly on the baking sheet and bake for 10-12 minutes.
Once baked, roll the cake in a clean towel dusted with powdered sugar and let cool.
Whip heavy cream until stiff, then unroll the cake and spread with whipped cream and caramel sauce.
Gently roll it back up and dust with powdered sugar.ππ