Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chocolate roll cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it's still warm.
Chocolate Roll Cake is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Chocolate Roll Cake is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chocolate roll cake using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chocolate Roll Cake:
- Make ready 6 large egg yolks
- Prepare 45 gr Canola oil
- Get 50 gr milk (1% or 2% or whole milk will work)
- Make ready 75 gr cake flour
- Prepare 30 gr cocoa powder
- Make ready 6 large egg whites
- Take 120 gr sugar
- Take Filling
- Prepare Swiss meringue buttercream (the recipe is in my cookpad)
This chocolate roll cake was my first final happy result. A chocolate cake is wrapped around alternating stripes of white chocolate whipped cream and a whipped dark chocolate mousse for not only great flavor, but a striking presentation as well. Make sure to really chill your fillings before whipping–overnight would be best–or they won't fluff up properly. To make the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt, and extracts.
Steps to make Chocolate Roll Cake:
- Preheat the oven to 350°F. Prepare a baking sheet size 15x11 inch, then line it with parchment paper.
- Beat the egg yolks with a hand whisker until they are well mixed. Add oil and milk. Stir well.
- Sift the flour and cocoa powder, then pour into the egg yolk mixture. Stir until the batter looks smooth.
- Beat the egg whites with an electric mixer until foamy. Add sugar in 3 stages while continuing to beat. Beat the egg whites until firm peak.
- Spoon the egg white meringue into the egg yolk mixture in 3 stages. Fold the batter in with a spatula until evenly mixed.
- Pour the batter in the pan. Bake until cooked for about 15 minutes. Do a skewer test. When the skewer comes out clean, it means the cake is done.
- Once cooked, remove the cake from the oven. Turn the cake over the cooling rack. Remove the parchment paper and then immediately rolled (cake is still in hot condition) with parchment paper.
- Allow the cake to cool completely. Open the cake roll, then spread with buttercream (I use buttercream with the recipe 👉 # pib_swissmeringue).
- Roll the cake back. Wrap tightly with parchment paper, keep it in the refrigerator for at least 1 hour so that the cake sets and then slice it.
Make sure to really chill your fillings before whipping–overnight would be best–or they won't fluff up properly. To make the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt, and extracts. Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture. A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible, this dessert is for chocolate lovers everywhere.
So that is going to wrap it up with this special food chocolate roll cake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
