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!
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!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Chocolate powder
● Eggs
● Dark brown sugar
● All-purpose flour
● Margarine
● Liquid caramel
● Baking powder
● Milk
● Granulated sugar
● Heavy whipping cream
● Powdered sugar
● Vanilla extract
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE 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!!!
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Chocolate roll cake filled with whipped cream
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!
(2 votes, 5.00 out of 5)
- 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
- Granulated sugar for dusting
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 180ºC (350ºF).
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
- 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.
- 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).
- 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.
- For the filling:
Whip the cream with the powdered sugar and the vanilla extract until stiff peaks form. - 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.
Ingredients
For the filling:
