CHOCOLATE ROLL CAKE RECIPE

By | February 27, 2021

CHOCOLATE ROLL CAKE RECIPE

CHOCOLATE ROLL CAKE RECIPE

Requirements:

5 eggs

6 tablespoons of granulated sugar

1 pinch of salt

3 tablespoons of sunflower oil

4 tablespoons of flour

4 tablespoons of cocoa

1 heaped teaspoon of baking powder

1 pack of vanillin

 

For its cream,

Half a liter of milk

3 egg yolks

4 tablespoons of sugar

1 pack of vanillin

3 tablespoons of flour

1 tablespoon of butter

 

For cocoa coating;

Half a liter of milk

3 egg yolks

4 tablespoons of sugar

1 pack of vanillin

2 tablespoons of flour

1 tablespoon of cocoa

1 square package of chocolate (60 gr)

Method:

  • We start with the first cake, break 5 eggs into a bowl, add 6 tablespoons of powdered sugar and 1 pinch of salt, and beat until it is foamy and 2-3 times more.
  • After the foam is foamy, add 3 soups of sunflower oil and beat for another round.
  • Then, in the dry ingredients, sift through a sieve and add 4 tablespoons of flour, 4 tablespoons of cocoa, 1 heaped teaspoon of baking powder and 1 pack of vanillin.
  • After adding the dry ingredients, be careful not to mix them for too long.
  • Wet the bottom of the baking tray with water and place greaseproof paper on it.
  • The reason why you do not wet it with water is that the oiled paper adheres well and does not run under the edges of the cake dough.
  • Pour the cake batter into the pan, tap the pan gently on the counter so that any remaining bubbles burst.
  • Bake for 10 minutes in the middle shelf of a preheated 170C bottom-top oven.
  • Spread a large piece of kitchen cloth on the counter, which loses no time after the cake is baked, turn the tray upside down on the cloth and remove the cake.
  • Gently peel off the oily paper from the cake.
  • Gently roll the cake with a kitchen cloth and set aside.
  • For the cream; Add half a liter of milk to the pan and heat it.
  • Whisk 3 egg yolks and 4 tablespoons of powdered sugar until it becomes frothy.
  • After foaming and whitening, add 1 pack of vanillin and 3 tablespoons of flour and mix for another round.
  • Add the warmed milk little by little into the egg, whisk it together and warm the egg.
  • After the eggs are cooled, add it to the milk pot and cook by whisking over low heat.
  • After it comes to a pudding consistency and boils, turn off the bottom of the stove and add 1 tablespoon of butter into it.
  • Mix and cool until it reaches room temperature so that it does not crust over.
  • Separate the cake from the kitchen cloth and spread it on the counter.
  • If the cream has a very thick consistency, mix it with a regular whisk for a few turns.
  • Pour the cream on the cake and leave a space of 2 fingers from where you will fold it last and spread the cream on the cake with a spatula.
  • Be sure to apply a click of thinner cream where you will start folding.
  • When you roll the cake and keep it in the fridge for half an hour, your roll cake is ready.
  • Now let’s turn it into a log cake.
  • Cut a piece of 5 finger thick velvet from the tip of the cake and stick it to the body of the cake.
  • Pour half a liter of milk into the pan and heat it.
  • Beat 3 egg yolks and 4 tablespoons of powdered sugar until they are white and foamy.
  • Add 2 tablespoons of flour, 1 tablespoon of cocoa and 1 pack of vanillin on it and mix a few more rounds.
  • Warm the eggs by adding the milk to the egg mixture little by little.
  • After the eggs are cooled, add the milk to the pot and cook on low heat, stirring.
  • When the eye starts to boil, turn off the bottom of the stove, roughly divide 1 pack of square chocolate with your hand, add it and mix by whisking. Whisk the cream until it is at room temperature.
  • When you rub the cocoa cream on it after it cools down, the billet cake is at your disposal.

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