Chocolate Cream Roll
A chocolate cream roll is a recipe with fresh ingredients from the sponge cake roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 egg yolks
- 4 egg whites
- 100 g sugar
- 1 packet vanilla sugar
- 80 g flour
- 3 tbsp cocoa powder (dark)
- 1 tbsp Cornstarch
- 4 tbsp orange juice (or water)
- 300 g whipping cream
- 150 g cream cheese
- 2 tbsp rum
- 30 g vanilla sugar (to taste)
- 2 packs stabilizer
Instructions
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1.
Measure all required ingredients accurately and have them ready.
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2.
Spray a baking tray with a little water and line it with parchment paper.
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3.
Whisk the egg yolks with water, half of the sugar, and the vanilla sugar until frothy. Beat the egg whites into stiff peaks, adding the remaining sugar before they become fully set; continue beating until the meringue is firm. Fold the meringue into the yolk mixture.
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4.
Sift the flour, cornstarch, and cocoa over the egg mixture and fold together. Spread the batter onto the prepared tray and bake in a preheated oven at 180 °C (convection) on the middle rack for 10–12 minutes.
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5.
Remove the finished base from the oven, place it on a kitchen towel dusted with sugar, peel off the parchment paper, lay a damp kitchen towel over the sponge, roll it up, and let it cool.
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6.
Whip the cream with stabilizer until stiff. Mix the cream cheese with rum and sugar until smooth; fold in the whipped cream.
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7.
Carefully unroll the sponge roll, spoon in the whipped cream filling, and re-roll the cake.
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8.
Dust with powdered sugar before serving.
