Indulge in this easy yet impressive Chocolate Cream Cake Roll, a perfect blend of light sponge and rich chocolate cream. Here’s a step-by-step guide to create this delightful dessert.
Ingredients:
For the sponge: 4 eggs, 60g sugar, 60g cake flour, 15g cocoa powder, 1 tsp vanilla extract.
For the filling: 200ml heavy cream, 30g sugar, 1 tbsp cocoa powder.
Instructions:
1. Prepare the sponge: Preheat oven to 180°C (350°F). Line a baking tray with parchment paper. Separate eggs, beating whites until foamy, then gradually add sugar until stiff peaks form. Gently fold in yolks, vanilla, sifted flour, and cocoa powder. Pour into the tray, bake for 12-15 minutes until set. Let cool slightly.
2. Make the cream: Whip heavy cream and sugar until soft peaks. Fold in cocoa powder.
3. Assemble: Spread cream evenly over the sponge. Roll tightly using the parchment paper as a guide. Chill for 1 hour to set.
4. Serve: Dust with powdered cocoa or decorate with chocolate shavings. Slice and enjoy!
This cake roll is best served fresh but keeps refrigerated for 2 days. Its moist texture and chocolatey flavor make it a hit for any occasion!
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