Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, chocolate roll cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. 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 popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chocolate Roll Cake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. 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)
- Get 75 gr cake flour
- Get 30 gr cocoa powder
- Make ready 6 large egg whites
- Make ready 120 gr sugar
- Take Filling
- Take Swiss meringue buttercream (the recipe is in my cookpad)
You won't be able to help yourself from going back for seconds. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack. 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.
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.
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. Chocolate Swiss Roll Cake is the ultimate decadent gourmet dessert that looks ridiculously complicated but is totally Chocolate-Strawberry Roll Cake. When I was four, I remember. 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.
So that’s going to wrap this up for this special food chocolate roll cake recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
