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1
Make the cake: Preheat the oven to 350 degrees F. Lightly brush an 11-by-17-inch rimmed baking sheet with vegetable oil and line with parchment paper.
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2
Brush the parchment with oil and dust with flour, tapping out the excess.
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3
Whisk the flour, 3/4 cup granulated sugar, the malted milk powder, cocoa powder, baking soda, cinnamon, allspice and nutmeg in a medium bowl; set aside.
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4
Beat the egg whites in a large bowl with a mixer on medium speed until foamy, 1 to 2 minutes.
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5
Increase the mixer speed to medium high and gradually add the remaining 2 tablespoons granulated sugar; continue beating until stiff shiny peaks form.
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6
Set aside.
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7
Beat the vegetable oil, egg yolks and milk in a separate bowl with the mixer on medium speed (no need to clean the beaters).
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8
Reduce the speed to low and beat in the flour mixture until just combined.
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9
Fold one-third of the beaten egg whites into the batter, then fold in the rest until incorporated.
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10
Pour the batter onto the prepared baking sheet and spread evenly with a rubber spatula.
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11
Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes.
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12
Dust the cake with the confectioners' sugar and spread a large clean kitchen towel (not terry cloth) on top.
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13
Invert a cooling rack onto the towel, then invert the cake onto the rack; peel off the parchment.
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14
Roll up the cake and towel together, starting from a long side to form a 17-inch-long roll.
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15
(You'll remove the towel later.)
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16
Set aside on the rack to cool completely.
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17
Make the frosting: Combine the granulated sugar and 3/4 cup water in a small saucepan and bring to a boil, stirring to dissolve.
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18
Cook over medium heat, without stirring, until a candy thermometer registers 240 degrees F, 20 to 30 minutes.
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19
(Brush any sugar crystals off the side of the pan with a wet pastry brush.)
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20
When the sugar has almost reached 240 degrees F, beat the egg and egg yolks in a stand mixer with the whisk attachment on high speed until thick and fluffy, about 5 minutes.
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21
Reduce the speed to low and slowly pour in the sugar syrup between the whisk and the side of the bowl.
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22
Increase the speed to high and beat until the bowl is cool to the touch.
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23
Remove the whisk and fit the mixer with the paddle attachment.
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24
With the mixer on medium-high speed, gradually add the butter and beat until thick and glossy.
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25
Combine the malted milk powder, vanilla and 1 teaspoon water in a small bowl; beat into the frosting along with the nutmeg.
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26
Unroll the cooled cake and spread with 1 1/2 cups of the frosting.
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27
Gently reroll the cake (without the towel) and trim the ends.
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28
Cover with the remaining frosting; dust with cocoa powder.
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29
Photograph by Johnny Miller
