×1
40 min
Prep Time
Preheat the oven to 325°F. Line the bottom and sides of a 10 x 15-inch jelly-roll pan with parchment paper.
In the very clean large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff. Gradually add 1/2 cup of the granulated sugar and continue beating until the whites hold a stiff peak when the beaters are lifted straight out of the bowl.
In a separate large bowl, with a whisk, beat the egg yolks with the remaining 1/2 cup granulated sugar, the cold water, and the vanilla.
Fold the egg whites gently into the prepared yolk mixture, being careful not to deflate the whites.
Sift the flour, cocoa powder, baking powder, and salt together and fold them gently into the batter until combined.
Bake until the cake is puffy and firm when gently pressed in the center, about 18 to 22 minutes. Let cool in the pan for 2 minutes.
Dust a clean kitchen towel with the 1/4 cup powdered sugar. Unmold the cake onto the towel and carefully roll the cake up in the towel starting at one short end. Let cool completely rolled in the towel.
Beat cream cheese, brown sugar, and salt until fluffy and well mixed. Fold in whipped cream.
When ready to assemble, unroll the cooled cake and spread the filling over the cake, reserving some filling for the top.
Reroll the cake without the towel and place seam side down. Top with remaining filling, and chocolate shavings. Chill at least 4 hours before serving.