Introducing an irresistibly soft and fluffy roll cake recipe, versatile enough to be made as a roll or baked in a standard cake pan. Infused with a delicate cocoa swirl and filled with rich hazelnut cocoa cream, this cake is sure to become a new favorite!
Why You’ll Love This: This roll cake is not just delicious; it’s incredibly light and moist, resembling the texture of pancakes. The combination of the soft cake with the creamy hazelnut cocoa filling makes for a perfect balance of flavors.
Perfect Occasion: Ideal for an afternoon tea, special occasions, or as a delightful dessert for family gatherings. It’s also a great treat for weekend baking projects.
Decoration Tips: Once rolled and chilled, dust the cake with powdered sugar or drizzle with melted chocolate for a beautiful finish. You can also garnish with chopped hazelnuts for added texture.
Ingredients:
- 60g milk
- 60g vegetable oil
- 4 large egg yolks
- 30g sugar
- 70g flour
- 15g cornstarch
- 1 packet vanilla
- Optional: 1 tsp baking powder for a standard cake pan
Meringue:
- 4 large egg whites
- A pinch of salt
- 30g sugar
Cocoa Mixture:
- 2 tbsp hot water
- 1.5 tbsp cocoa powder (12g)
Filling:
- Hazelnut cocoa cream
Instructions:
- Separate egg yolks and whites. Beat yolks with sugar, then mix in oil and milk. Sift in dry ingredients.
- Beat egg whites with salt until foamy, then add sugar and whip to stiff peaks.
- Gently fold meringue into the yolk mixture in stages.
- Mix cocoa with hot water, then blend with a third of the batter.
- Pour plain batter into a lined pan, top with cocoa batter. Create a marbled effect with a spatula.
- Bake at 160°C until a toothpick comes out clean.
- Transfer to another parchment paper, remove the first paper, spread with hazelnut cocoa cream, and roll gently.
- Chill for 2-3 hours before serving.
Enjoy this deliciously soft and fluffy Roll Cake, a perfect blend of light cake and creamy filling that’s sure to delight everyone!
