Chocolate roll cake filled with whipped cream

Chocolate roll cake filled with whipped cream on a platter

Want to try a delicious dessert? This chocolate roll cake recipe filled with whipped cream is ideal for you! Soft and sweet, ideal to present at any party or special occasion!

Chocolate roll cake filled with whipped cream on a platter

This roll cake is perfect for those occasions that you going to receive visits at home and do not know what to do for snack or dessert. It's a roll cake with excellent presentation very easy to prepare!

HOW TO PREPARE CHOCOLATE ROLL CAKE FILLED WITH WHIPPED CREAM:

Separate the egg yolks from the egg whites, beat the egg whites and store in the fridge.
Beat the egg yolks and the brown sugar until obtain a creamy mixture. Add the softened margarine, milk, chocolate powder, liquid caramel and mix for 3 to 4 minutes. Add the flour mixed with the baking powder and beat until a creamy and homogeneous mixture. Finally, fold the egg whites with a spatula.
Line a baking tray with butter and parchment paper and spread the dough over the top. Bake for about 15 to 20 minutes until golden.
Remove from oven, let cool slightly and sprinkle with sugar. Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Cut with a knife the edges of the cake. Using the towel, start rolling the cake gently from one short end to the other; set aside.
For the filling, whip the cream with the powdered sugar and vanilla until stiff peaks form.
Unroll the cake and spread the filling with a spatula. Then, re-roll slowly to not break the cake. Place the roll cake on a rectangular plate and serve!
Bon appetit!!!

By
Category: Cakes, Chocolate, Recipes
Cuisine:
Difficulty:
Servings:: 12 slices
Prep Time:35 m
Cook Time:15 m
Total Time:50 m
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Units: Metric (Units: US)

Ingredients

  • 2 tablespoons chocolate powder
  • 4 eggs
  • 125 grams (3/4 cup) dark brown sugar
  • 75 grams (1/2 cup) all-purpose flour
  • 50 grams (1/4 cup) softened margarine
  • 1 tablespoon liquid caramel
  • 1 teaspoon baking powder
  • 50 ml (1/4 cup) milk
  • Sugar for dusting
  • For the filling:

  • 200 ml (1/2 pint (236 ml)) heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 180ºC (350ºF).
  2. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
  3. In an electric mixer, beat on medium speed the egg yolks and the brown sugar until obtain a quite creamy mixture. Add the softened margarine, milk, chocolate powder, the liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
  4. Line a baking tray (36 x 30 centimeters (14 1/4 x 11 3/4 inches)) with butter and parchment paper and spread the dough over the top with the help of a spatula. Bake for about 15 to 20 minutes until slightly golden (the time depends on the oven).
  5. When the cake is cooked, remove from oven, let cool slightly and sprinkle with sugar. Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Cut with a knife the edges of the cake. Using the towel, start rolling the cake gently from one short end to the other; set aside.
  6. For the filling:
    Whip the cream with the powdered sugar and the vanilla extract until stiff peaks form.
  7. Unroll the cake and spread the filling with a spatula. Then, re-roll slowly to not break the cake (remove the towel as you rolling). Place the roll cake on a rectangular plate and serve preferably cold. Store in the fridge.
Chocolate roll cake filled with whipped cream
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 187
Total Fat 12 g(18%)
Saturated Fat 5.5 g(27%)
Cholesterol 78 mg(26%)
Sodium 73 mg(3%)
Total Carbohydrate 18 g(6%)
Protein 3 g
 

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