Prepare to embark on a culinary journey that will transform your dessert game forever! This Chocolate Cream Roll is not just a recipe—it's a magical experience that combines the rich, velvety texture of chocolate sponge cake with a cloud-like cream filling that will make your guests swoon. Whether you're a seasoned baker or a curious kitchen novice, this show-stopping dessert is about to become your new secret weapon for impressing friends and family.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, separate egg whites from yolks. Beat egg whites until soft peaks form, then gradually add granulated sugar, continuing to beat until stiff, glossy peaks develop.
- In a separate bowl, whisk egg yolks until pale and creamy. Gently fold egg yolks into the beaten egg white mixture, being careful not to deflate the whites.
- Sift together flour, cocoa powder, baking powder, and salt. Carefully fold the dry ingredients into the egg mixture in three increments, maintaining the mixture's airiness.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is still hot, dust a clean kitchen towel with powdered sugar. Immediately invert the cake onto the towel and carefully peel off the parchment paper.
- Starting from the short end, roll the cake with the towel, creating a spiral. Allow the cake to cool completely in this rolled position, which helps prevent cracking.
- For the cream filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake is completely cool, gently unroll it and spread the whipped cream evenly across the surface, leaving a small border around the edges.
- Carefully re-roll the cake, this time without the towel, seam-side down. Dust with additional powdered sugar or cocoa powder for decoration.
- Refrigerate the chocolate cream roll for at least 1 hour before slicing and serving to allow the filling to set and flavors to meld.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before starting to help create a smooth, well-incorporated batter.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and make sure there's no trace of yolk to achieve those perfect, stiff peaks.
- Gentle Folding: Always fold ingredients gently to maintain the airiness of the batter—this ensures a light, delicate cake texture.
- Quick Cooling Trick: Rolling the cake while it's still warm prevents cracking and helps set the shape naturally.
- Filling Consistency: Whip the cream just until stiff peaks form to avoid over-beating, which can make the filling grainy.
- Chilling is Crucial: Always refrigerate the roll for at least an hour before serving to allow the flavors to meld and the filling to set perfectly.
- Decorating Tip: Use a fine-mesh sieve for an elegant dusting of powdered sugar or cocoa powder for that professional bakery look.
Nutrition Facts
Calories: 264kcal
Carbohydrates: 37g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 114mg
