Chocolate Swiss Roll with Whipped Cream

Warm the cream and add the broken chocolate.

Melt over a water bath and let it cool.

Whisk the egg yolks with sugar until pale, then fold in the chocolate mixture.

Whip the egg whites until stiff peaks form, and gently place them on top of the chocolate mixture.

Sift the flour directly onto the egg whites and fold everything together carefully.

Line a greased baking pan with parchment paper and spread the batter evenly.

Bake at 180°C (350°F) for about 20 minutes.

Immediately remove from the oven, cover with a damp cloth, flip it over, and gently peel off the parchment paper.

While still warm, roll up the cake along the long side using the cloth and let it cool completely.

Zest and juice the orange, then dissolve the gelatin in the warm juice.

Whip the chilled cream with sugar, fold in the vanilla sugar and orange zest, and combine with the cooled gelatin mixture.

Unroll the sponge cake, spread 3/4 of the whipped cream filling over it, and roll it back up.