Chocolate Cream Roll
Indulge in the timeless elegance of a Chocolate Cream Roll, a dessert that effortlessly combines light, airy sponge cake and luscious whipped cream filling. This classic treat starts with a tender chocolate-flavored sponge, delicately baked and rolled to perfection using a tea towel technique that ensures flawless structure every time. The creamy center, made with freshly whipped heavy cream and a touch of powdered sugar, adds a velvety richness to every bite. Whether dusted with cocoa powder or powdered sugar for a hint of sweetness, this versatile dessert is perfect for any occasion—be it a holiday gathering or a casual afternoon treat. Ready in under an hour and serving eight, this easy Chocolate Cream Roll is a showstopper that's as beautiful as it is delicious.
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Ingredients
- 65 grams All-purpose flour
- 25 grams Cocoa powder
- 1 teaspoon Baking powder
- 100 grams Granulated sugar
- 4 pieces Large eggs
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- 200 milliliters Heavy whipping cream
- 30 grams Powdered sugar
- 1 tablespoon Optional: Cocoa powder or powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 10x15-inch jelly roll pan with parchment paper.
Step 2
In a mixing bowl, sift together the flour, cocoa powder, and baking powder to ensure there are no lumps.
Step 3
In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes until the mixture is pale, thick, and fluffy.
Step 4
Gently fold the sifted dry ingredients into the egg mixture using a spatula, making sure not to deflate the batter.
Step 5
Add the milk and vanilla extract, folding gently until just incorporated.
Step 6
Pour the batter evenly into the prepared pan and spread it out with a spatula. Bake for 10-12 minutes, or until the sponge springs back when lightly pressed in the center.
Step 7
While the cake bakes, prepare a clean tea towel. Sprinkle it lightly with cocoa powder or powdered sugar to prevent sticking.
Step 8
Once the cake is baked, carefully turn it out onto the prepared tea towel while it is still warm. Peel off the parchment paper and roll the cake up gently (with the towel inside) from the short edge. Let it cool completely in the rolled form.
Step 9
To make the cream filling, whip the heavy whipping cream and powdered sugar together in a chilled bowl until stiff peaks form.
Step 10
Once the sponge has cooled, unroll it gently. Spread the whipped cream evenly across the surface, leaving a small margin around the edges. Reroll the cake carefully, this time without the towel.
Step 11
Transfer the rolled cake to a serving platter, seam side down. Dust with cocoa powder or powdered sugar before serving, if desired.
Step 12
Refrigerate the roll for at least 30 minutes before slicing to ensure the filling sets. Slice and serve chilled or at room temperature.
Nutrition Facts
| Serving size | (665.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1787.9 |
| Total Fat 91.5g | 0% |
| Saturated Fat 48.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 946.7mg | 0% |
| Sodium 815.3mg | 0% |
| Total Carbohydrate 206.7g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 132.0g | |
| Protein 38.1g | 0% |
| Vitamin D 173.0IU | 0% |
| Calcium 199.7mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 895.4mg | 0% |
Source of Calories