This Easy Roll Cake with Chocolate Cream is a delightful dessert that combines the softness of sponge cake with the rich flavor of chocolate cream. It’s a simple yet elegant dessert that’s perfect for any occasion.
Why You’ll Love This: The cake is light and airy, providing a perfect canvas for the luscious chocolate cream filling. The combination of textures and flavors makes it a hit among both children and adults.
Perfect for: Ideal for a special dessert, a family gathering, or as an elegant treat at a tea party. It’s also great for those who enjoy baking and want to impress with a homemade roll cake that looks as good as it tastes.
- Ingredients for Sponge Cake:
- 3 large eggs (separated)
- 120g sugar
- 12g cornstarch
- 90g flour
- 21g cocoa powder
- 54g warm water
- 10g baking powder
- A pinch of salt
- Ingredients for Chocolate Cream:
- 250g milk
- 1 egg yolk
- 38g cornstarch
- ½ tea cup sugar
- 80g chocolate
- ½ packet vanilla
- 1 tablespoon butter
- 100g cream
- Instructions:
- Sponge Cake:
- Beat egg whites with a pinch of salt until stiff. Gradually add half of the sugar until meringue forms.
- In another bowl, mix egg yolks with the remaining sugar. Add flour, cornstarch, and baking powder. Mix in diluted cocoa in warm water.
- Fold in the meringue into the yolk mixture in three parts.
- Pour into a lined baking tray and bake at 150°C (302°F) for 20 minutes.
- Once baked, roll the cake in parchment paper and a kitchen towel to set its shape.
- Chocolate Cream:
- Cook milk, egg yolk, sugar, and cornstarch in a saucepan until thick. Add butter, chocolate, and vanilla, then cool.
- Whip the cream and mix into the cooled chocolate mixture.
- Assembly:
- Unroll the cake, spread the chocolate cream evenly, and roll it up tightly.
- Refrigerate for 12 hours or overnight.
- Decorate with melted chocolate or as desired.
- Sponge Cake:
Enjoy this Easy Roll Cake with Chocolate Cream, a perfect blend of soft sponge and rich chocolate flavor!
