4 large eggs, room temperature

3/4 cup granulated sugar

3/4 cup all-purpose flour, sifted

1 teaspoon baking powder

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 tablespoons powdered sugar (for dusting towel)

2 cups whole milk

4 large egg yolks

1/2 cup granulated sugar (for pastry cream)

1/4 cup cornstarch

2 tablespoons unsalted butter, cubed

1 teaspoon vanilla extract (for pastry cream)

1/4 cup heavy cream (optional, for pastry cream)

1 cup semi-sweet chocolate chips or chopped chocolate

1/2 cup heavy cream (for ganache)

1 tablespoon light corn syrup

1 teaspoon vanilla extract (optional, for ganache)

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Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Beat eggs on high speed until thick and pale. Gradually add sugar and continue beating until light and airy.
Gently fold in flour, baking powder, salt, and vanilla until just combined.
Spread batter evenly in prepared pan and bake for 12–15 minutes until lightly golden and springy.
Immediately invert cake onto a powdered sugar–dusted towel, remove parchment, and roll up while hot. Cool completely.
For pastry cream, whisk egg yolks, sugar, and cornstarch in a bowl.
Heat milk until steaming, then slowly whisk into egg mixture.
Return mixture to saucepan and cook until thickened, stirring constantly.
Remove from heat and stir in butter, vanilla, and heavy cream if using. Chill completely.
Unroll cooled cake and spread pastry cream evenly. Re-roll gently and refrigerate to set.
Heat heavy cream until simmering, then pour over chocolate and corn syrup. Stir until smooth and glossy.
Pour ganache over chilled roll cake and allow to set before slicing.

Rolling the cake while hot prevents cracking.

Chill pastry cream fully before spreading.

Corn syrup gives the ganache a glossy finish.

Best sliced with a sharp knife wiped clean between cuts.