Roll Cake
If you’re looking for a show-stopping dessert, look no further than the roll cake! This beautifully swirled confection is not only visually stunning but also incredibly delicious. With a light sponge cake wrapped around creamy filling and vibrant colors, it’s perfect for celebrations or a sweet treat at home. Follow this recipe to impress your family and friends with your baking skills!
Ingredients
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 30g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 60ml milk
- 60g unsalted butter, melted
- 250g cream cheese
- 200ml heavy cream
- 50g powdered sugar
- Vanilla extract to taste
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 20 minutes, with an additional 30 minutes for baking and cooling.
Nutritional Value
Each serving of roll cake contains approximately 250 calories, 15g fat, 30g carbohydrates, and 4g protein. This estimate is based on a typical serving size for one person.
Step-by-Step Cooking Process
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until pale and fluffy.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture until well combined.
- Stir in the melted butter and milk until smooth.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake for 12-15 minutes, or until the cake springs back when touched.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, invert the cake onto the towel and carefully peel off the parchment paper.
- Roll the cake up in the towel and let it cool completely.
- In a separate bowl, beat the cream cheese, heavy cream, powdered sugar, and vanilla until fluffy.
- Unroll the cooled cake, spread the filling evenly, then roll it back up and chill before serving.
Alternative Ingredients
You can easily substitute the all-purpose flour with gluten-free flour for a gluten-free option. Additionally, try using different flavorings in the filling, such as lemon zest or almond extract, to create unique variations.
Serving and Pairings
This roll cake pairs beautifully with fresh berries, whipped cream, or a drizzle of chocolate sauce. It’s also delightful served alongside a cup of coffee or tea.
Storage and Reheating
Store the roll cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, simply let it thaw in the refrigerator overnight before serving.
Cooking Mistakes
- Not preheating the oven can lead to uneven baking.
- Overmixing the batter can make the cake tough.
- Forgetting to line the baking sheet may cause sticking.
- Not cooling the cake properly before rolling can result in cracks.
- Using too much filling can make it difficult to roll.
- Skipping the dusting of powdered sugar on the towel can lead to sticking.
- Not chilling the roll cake before slicing can lead to messy pieces.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Experiment with different fillings, like fruit or jam.
- Keep the cake moist by covering it with plastic wrap.
- Practice rolling with a kitchen towel to get the technique right.
- Consider adding food coloring to the batter for a fun twist.
FAQs
Can I make a roll cake ahead of time?
Yes, you can make the roll cake a day in advance. Just store it in the refrigerator, wrapped tightly in plastic wrap, to maintain freshness.
What can I use as a filling?
Common fillings include whipped cream, fruit preserves, or chocolate ganache. Feel free to get creative with flavors!
How do I prevent the cake from cracking?
To avoid cracking, ensure the cake is fully cooled before rolling, and don’t roll it too tightly.
Can I freeze the roll cake?
Yes, you can freeze the roll cake. Wrap it well in plastic wrap and aluminum foil for up to 2 months.
How do I slice the roll cake neatly?
Use a sharp, serrated knife to slice the roll cake. Wipe the knife with a damp cloth between cuts for cleaner slices.
Conclusion
The roll cake is a versatile and visually appealing dessert that can elevate any occasion. With its light texture and delightful fillings, it’s sure to impress your guests. Experiment with flavors and presentations, and enjoy the sweet rewards of your baking skills!
Roll Cake
Ingredients
- 4 large eggs
- 100 g granulated sugar
- 80 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 60 ml milk
- 60 g unsalted butter melted
- 250 g cream cheese
- 200 ml heavy cream
- 50 g powdered sugar
- Vanilla extract to taste
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until pale and fluffy.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture until well combined.
- Stir in the melted butter and milk until smooth.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake for 12-15 minutes, or until the cake springs back when touched.
- Invert the cake onto a powdered sugar-dusted towel and carefully peel off the parchment paper.
- Roll the cake up in the towel and let it cool completely.
- In a separate bowl, beat the cream cheese, heavy cream, powdered sugar, and vanilla until fluffy.
- Unroll the cooled cake, spread the filling evenly, then roll it back up and chill before serving.
