Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chocolate roll cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chocolate Roll Cake is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chocolate Roll Cake is something which I have loved my entire life. They are nice and they look fantastic.
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.
To begin with this recipe, we must prepare a few ingredients. You can have chocolate roll cake using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chocolate Roll Cake:
- Take 6 large egg yolks
- Make ready 45 gr Canola oil
- Take 50 gr milk (1% or 2% or whole milk will work)
- Take 75 gr cake flour
- Make ready 30 gr cocoa powder
- Get 6 large egg whites
- Take 120 gr sugar
- Make ready Filling
- Get Swiss meringue buttercream (the recipe is in my cookpad)
The batter is really simple, and gets kicked up a notch with a touch of espresso powder. (< - Don't worry, it won't taste like coffee! This chocolate roll cake is filled with marshmallowy frosting and coated in a shiny chocolate glaze, like a Little Debbie's Swiss Roll that grew up. Each slice is a perfect balance of tender cake and. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on.
Instructions 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.
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 Roll Cake is an easy and simple recipe for your Christmas table. This roll cake is low carb, keto, and sugar-free. When I was four, I remember.
So that’s going to wrap it up for this exceptional food chocolate roll cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
