Could we use this sponge instead of the one that you’ve given for the Yule log recipe? It’s done! Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. This cake roll recipe calls for whipped cream, because the light texture goes perfectly with the sponge. A dry cake is more likely to break. It’s no secret that childhood classics are some of the best foods. CHOCOLATE CAKE ROLL (SWISS ROLL) Chocolate Cake Roll (Swiss Roll) is the PERFECT holiday dessert, made with moist chocolate cake rolled around my homemade whipped cream, and takes less than 60 minutes to throw together! This looks SO good Lauren! until it turns pale yellow. I … You can decorate for any occasion using fresh fruit, melted chocolate, powdered sugar, or even sprinkles and frosting for a birthday version. Thanks. If so you can let it come back to room temperature by letting it sit on the counter while you prepare the filling. Stir together flour, cocoa, baking powder, baking soda, and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. But still would like to get it perfect. Fold it in, while rotating the bowl as you go, and make sure to reach the bottom of the bowl and the middle of the batter. Best pan to use: 12×17 inch half sheet pan. If not, microwave it for a few seconds to make it warm. That glaze sounds crazy-good!!! This cake roll works best when you bake the batter in a jelly roll pan, but you can use a small baking sheet if that’s what you have. This *successful* chocolate cake roll is: Ok, let’s see it some together in a video tutorial. This makes it easier to pull the cake off the pan once it’s ready. I want to use your recipe because they are always so good! Just remove the broken part (safe for mini trifles?) Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Join thousands of subscribers and get easy recipes via email for FREE! I found I much preferred the texture of a soft and fluffy cake against the light whipped cream cheese. Just like Sherry, I noticed NO GRANULATED SUGAR listed with ingredients. Using coffee in this cake won’t give it a coffee flavor, rather it will bring out and accentuate the flavor of the chocolate. Make the icing and ganache: While the cake is cooling, you can make your cream cheese icing. Prepare the ganache right before assembling the cake for easier spreading. Honestly, so so touched. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Mix well until the butter has emulsified into the batter. Now, gather and measure out your dry ingredients. You are the BEST. Dust the exposed edges with flour. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn't lose its shape. Make sure the cake is stored with the seam side down. If you prefer to use a new parchment paper, see recipe notes for directions. I kept it simple with this version to show you guys the basics of making an incredible roll cake, but you can add slices of strawberries or raspberries inside the cake, or lined up on top of the ganache. Try other fillings for different dessert variations on this chocolate cake roll, like. After spreading the whipped cream on top of the cake in step 8, cut the cake into 4 (approx 6 inch X 8.5 inch) rectangles as shown in the photo above. Then repeat for more slices. Rich and totally irresistible, this dessert is for chocolate lovers everywhere. Once completely cool, unroll the chocolate cake and fill with homemade whipped cream. I didn’t have a big enough tin, so just made one three quarters of the size in order to keep the depth the same. Dust the top generously with cocoa powder. To whip the eggs and yolks, place them with the sugar, and heat the mixture over a double boiler for 2 – 4 minutes. You can check if the foam is stable by creating a ribbon flow with some of the batter. I have made them pumpkin rolls ( in a the smaller pan) and never had this issue!! Do not exceed 10 – 12 folds at most. Tightly wrap the cake in plastic wrap and refrigerate for an hour. I make two very shallow cuts along one of the short sides, and trim off the edge of the opposite short side of the cake. An unfilled, rolled up cake can be stored in the freezer for up to 2 months. From the photos, it looks like the size of the jelly roll pan used was a lot different from mine? Submit your question or recipe review here. This cake looks so gorgeous coated in ganache, with a swirl of icing in the middle, plus it’s not hard to make at all! Chef approved recipes for dinners and desserts. You can also use a clean kitchen towel / cloth napkin as well. Keep the flour and cocoa powder in one bowl, the melted butter and vanilla in another, and finally place the eggs and yolk with the sugar in a separate bowl. In this special FREE series, I reveal my most powerful SECRETS to great baking. This cake roll will last 2-3 days in the refrigerator. Join the thousands of Lauren's Latest subscribers and get the latest recipes as they're posted! I made my roll cake based on the little Debbie swiss rolls, but used real ingredients, made the frosting extra rich with dark chocolate and topped the whole thing with sprinkles…because deep down, I’m a 6-year-old girl. Sponge cake relies on eggs being whipped into a foam, which is the leavening agent for the cake. I’m not kidding… I must have made at least 8 or 9 different chocolate cake rolls. Learn more about our privacy practices, here. This will allow for the filling and the shape to set. You can use the parchment paper to shape the cake if the roll seems loose. Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream. Start by whipping some egg whites and sugar until stiff peaks form. Easy to make, and I’ve provided lots of tips for successful results. If you follow the recipe directions, things tend to work out. Set aside. Simply combine warm cream with finely chopped chocolate, then mix the two together until completely smooth. Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Looks delish! Place a piece of parchment paper or cloth napkin on top (so that the cake doesn’t stick), followed by a cutting board. I’ve been dreaming of Swiss roll cakes lately – you just knocked it outta the park!! The bottom of the cake is the presentation side in the final chocolate swiss roll. It ended up slightly over cooked which added to reasons for cracking (plus i didn’t let it get room temp) should I have not added extra time? Once the cake is rolled, dust with powdered sugar, or top with chocolate. If you roll too tight, your cake may break. Even though it’s a different recipe, it shows you the […], […] Chocolate Swiss Roll Cake | Lauren's Latest August 6, 2014 at 3:02 AM Reply […]. I’ve always been scared to try to make a roll cake, but your directions and photos make it seem like something I can accomplish. Yield: 12 servings, Amount per serving: 256 calories, Calories: 256g, Carbohydrates: 19g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 109mg, Sodium: 75mg, Potassium: 147mg, Sugar: 13g, Vitamin A: 600g, Calcium: 72g, Iron: 0.8g. Your email address will not be published. I think we have a winner! Now, pour the batter into a jelly roll pan that is well greased. Let the cake cool completely. This will prevent frosting from squeezing out. A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Big cracks. This will prevent unravelling. To get nice, clean slices of the cake, use a warm, sharp knife. Roll each up, then slice in half to yield 8 mini cake rolls. Yours is absolutely gorgeous!! Now, gather and measure out your dry ingredients.
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