Chocolate Roll Cake combines the richness of chocolate with the delicate, airy texture of sponge cake, rolled into a spiral with a creamy filling that melts in your mouth.
This dessert is not just a treat for the taste buds but also a visual feast, showcasing the baker's skill in its swirls. Ideal for celebrations or as a luxurious everyday treat, mastering the Chocolate Roll Cake can be a rewarding endeavor for any baking enthusiast.
How to Store the Chocolate Roll Cake?
Proper storage is crucial to maintaining the freshness and texture of your Chocolate Roll Cake. Once the cake has cooled and been filled, it should be wrapped tightly in plastic wrap. For short-term storage, keep it in the refrigerator where it can last up to three days. Ensure it's placed on a flat surface to prevent the cake from deforming. For longer storage, freezing is an option. Wrapped securely in both plastic wrap and aluminum foil, the cake can be frozen for up to one month. Defrost in the refrigerator overnight before serving to enjoy its optimal texture and flavor.
How to Make Chocolate Roll Cake in Detail?
Ingredients
For the Cake:
1. 4 large eggs, separated
2. 2/3 cup granulated sugar, divided
3. 1/2 cup all-purpose flour
4. 1/3 cup cocoa powder
5. 1/2 teaspoon baking powder
6. 1/4 teaspoon salt
7. 1 teaspoon vanilla extract
For the Filling:
1. 1 cup heavy cream
2. 1/2 cup powdered sugar
3. 1 teaspoon vanilla extract
4. Optional: 2 tablespoons unsweetened cocoa powder for a chocolate filling
Instructions
1. Preheat oven to 350°F.
2. In a large bowl, beat egg yolks with 1/3 cup of granulated sugar until thick and pale. Blend in vanilla extract. Mix and sift together the flour, cocoa powder, baking powder and salt. Gradually add to the egg yolk mixture, mixing until well combined. In a separate bowl, beat the egg white with a clean whisk. Gradually add the remaining 1/3 cup of granulated sugar, beating until stiff peaks form. Gently add one-third of the egg white to the chocolate mixture. Then fold in the remaining egg white carefully until no streaks remain.
3. Spread batter evenly in pan. Bake for 12--15 minutes or until the cake springs back when lightly touched. Immediately after removing it from the oven, loosen the edges of the cake and invert it onto a clean kitchen paper towel lined with icing sugar. Peel off the parchment paper. Let the cake cool completely.
4. While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract (and cocoa, if making a chocolate filling) in a large bowl until stiff peaks form.
5. Carefully unroll the cooled cake. Spread the filling evenly over the cake, leaving a slight margin around the edges to prevent the filling from spilling out. Wrap the rolled cake in cling film and chill in the fridge for at least an hour.
6. Before serving, dust with powdered sugar or drizzle with melted chocolate for an extra chocolatey finish.
The Chocolate Roll Cake is a sophisticated dessert that balances the intensity of chocolate with the light, fluffy texture of sponge cake. Its elegant spiral filled with creamy goodness makes it a showstopper for any occasion.
