Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, chocolate roll cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Debbie snacks we love. Regardless of the brand, a homemade mini or. Skip the bakery and head to your kitchen because this easy chocolate cake roll recipe will be the star of your next gathering.
Chocolate Roll Cake is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chocolate Roll Cake is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook chocolate roll cake using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Roll Cake:
- Take 6 large egg yolks
- Prepare 45 gr Canola oil
- Prepare 50 gr milk (1% or 2% or whole milk will work)
- Make ready 75 gr cake flour
- Take 30 gr cocoa powder
- Make ready 6 large egg whites
- Prepare 120 gr sugar
- Make ready Filling
- Get Swiss meringue buttercream (the recipe is in my cookpad)
A light Chocolate Roll Cake filled with a whipped vanilla buttercream frosting is just the perfect afternoon tea treat or dessert. Get my tips on how to make the perfect roll cake. This cake will bring the child out in you. Something that you would want to eat over and over again.
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.
I am talking about the famous chocolate roll cake or the chocolate Swiss roll cake. This from-scratch recipe for Chocolate Roll Cake (Banh Cuon Chocolate) makes moist, spongy chocolate cake swirled around a light and fluffy cream filling. If you're a fan of Asian-style baked. Chocolate Swiss Roll Cake is the ultimate decadent gourmet dessert that looks ridiculously complicated but is totally Chocolate-Strawberry Roll Cake. This decadent Chocolate Swiss Roll Cake is wrapped around a rich cream cheese icing, and covered in a silky chocolate ganache.
So that’s going to wrap it up with this exceptional food chocolate roll cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
