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I’ve been dying too make a roll cake, but every recipe needed a jelly roll pan. WHICH I DIDN’T HAVE! I mean seriously, why do I need a pan that’s 1 or 2 inches smaller than a cookie sheet?! I don’t have a damn kitchen overflow room. I mean I wish I did….. ALL THE GADGETS.
These were so good, but they were a little bit thinner than a normal cake roll. (See pan size rant above)
This cake recipe is versatile—you can put any filling from buttercream, chocolate frosting, cream cheese icing, mousse, or whipped cream. Throw some fruit in there and voilà!
ROLL THAT CAKE
- Lay a piece of parchment over cake.
- Place cooling rack face down on top of parchment and cake. Invert cake on to rack.
- Roll cake into cylinder while still warm.
- Let cool completely.
- Unroll and fill, roll back up!
- Pour ganache over.
- Cut off those ugly edges and eat them 😛
Chocolate Roll Cake
Ingredients
- 4 eggs separated
- ½ cup sugar
- ¼ cup brown sugar
- 5 tbsp cocoa powder
- ¼ cup vegetable oil
- ¼ cup milk
- 1 tsp baking powder
- 1 tsp vanilla
- ½ cup flour
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Beat egg whites and sugar until stiff peaks.
- In another bowl whisk egg yolks, brown sugar, vanilla and oil till frothy.
- Sift flour, baking powder and salt into yolk mixture. Beat till combined.
- Fold in egg whites gently. You want to keep the air, but fully combine till whites aren’t visible.
- Grease a jelly roll pan or cookie pan with non stick spray or butter. Place parchment on top and grease parchment.
- Pour mixture onto pan. Make sure to spread evenly.
- Bake 10 minutes. Should be cooked and springy.
- Lay a parchment sheet over cake.
- Place cooling rack face down on top of parchment and cake. Invert cake to rack.
- Roll cake into cylinder while still warm. The way you roll in depends on which pan you are using and how large you want the cakes. With cookie pan you can make 2 cakes, but the cake will be thinner.
- Allow to cool completely while rolled up.
- Unroll cake and add fillings / fruits. Roll back up. If there are cracks, gently roll it you can hide these issues with topping. Then cover with ganache.
- Store in refrigerator.
Whipped Cream / Chantilly Cream
Ingredients
- 8 oz heavy whipping cream
- 1/4 confectioners sugar
- 1 tsp vanilla extract
Instructions
- Whip cream until it thickens.
- Slowly add in sugar and vanilla, whip until it keeps its shape. Do not over whip into butter.
Chocolate Ganache
Ingredients
- ¾ cup semisweet chocolate chips
- 1 ½ tbsp corn syrup
- ¼ cup heavy cream
Instructions
- In a saucepan heat up corn syrup and cream. Bring to simmer and take off heat.
- Add chocolate and let it sit for a minute before stirring.
- Stir till smooth and shiny.
