Chocolate Strawberry Cream Cake Roll. Then I filled the roll with strawberry ice cream. I used Tillamook because I love their product, but you can use your favorite brand. The strawberry ice cream filling along with the chocolate cake and the whipped cream or Cool Whip topping makes this cake full of neapolitan flavors.
Starting at one short side, roll up cake and towel together. There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. You can have Chocolate Strawberry Cream Cake Roll using 23 ingredients and 30 steps. Here is how you cook that.
Ingredients of Chocolate Strawberry Cream Cake Roll
- It’s of For The Cake.
- Prepare 4 of large eggs, divided use.
- Prepare 1/2 cup of plus 1/3 cup granulated sugat, divided ude.
- It’s 1 teaspoon of vanilla extract.
- It’s 1/3 cup of unsweetented cocoa powder.
- It’s 1/2 cup of all purpose flour.
- It’s 1/2 teaspoon of baking powder.
- Prepare 1/4 teaspoon of baking soda.
- You need 1/8 teaspoon of salt.
- It’s 1/3 cup of milk.
- It’s of For The Filling.
- It’s 1 cup of cold heavy whipping cream.
- You need 8 ounces of cream cheese, at room temperature.
- Prepare 1 1/2 teaspoons of vanilla extract.
- You need 1/8 teaspoon of salt.
- You need 1 cup of confectioner's sugar.
- You need 3/4 cup of sliced fresh syrawberries.
- You need of For The Chocolate Ganache Topping.
- It’s 1 1/2 cups of semi sweet chocolaye chips.
- Prepare 1/2 cup of heavy whipping cream.
- Prepare as needed of red and white sprinkles.
- Prepare as needed of resh strawberries.
- You need of confectioner's sugar for dusting.
Pour into a greased and waxed paper-lined jelly roll pan. Chocolate strawberry roll cake – Chocolate sponge cake filled with lighter than air cream and diced fresh strawberries. Sorry to disappoint you but this month was so close to not having a party at. This Chocolate Strawberry Roll is a delightful dessert perfect for summer days.
Chocolate Strawberry Cream Cake Roll step by step
- Make Cake.
- Preheat the oven to 350. Spray a 10 by 15 jelly roll pan with bakers spray. Line pan with parchment paper and spray parchment with bakers spray.
- Combine in a a bowl cocoa powder, flour, bakingvpowder, baking soda and sait.
- Seperate egg whites and yolks into bowls.
- Beat the egg whites until soft peaks form slowly beat in the 1/3 cup sugar until firm peaks form.
- Beat the yolks with the1/2 cup sugar and vanilla until ought and increased in volume.
- Alternate the flour mixture with the milk into the yolks.
- Fold in the egg whites and spread into prepared pan. Bake 13 to 15 minutes until a toothpick comes out just clean.
- While cake is baking dust a clean kitchen towel with confectioner's sugar.
- As soon as cake us done rum a thin knife around eggs and invert on to confectioner's sugar dusted towl.
- Carefully peel off parchment paper and roll warm cake in the towel. Cool completely on rack.
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- Make Fillimg.
- In a bowl beat cream cheese with salt, vanilla and confectioner's sugar until smooth.
- In another bowl beat cream until it holds ifsshape.
- Fold whipped cream into cream cheese mixture.
- Fill Cake.
- Unroll cooled cake.
- Cover with filling.
- Add a single layer of sliced strawberries.
- Roll cake up. Refrigeate seam down at least 2 hours before frosting.
- Make Chocolate Ganache.
- Have chocolate chips in a bowl. Heat cream until hot,pour over chips and stir smooth allow to cool to room temperature about 15 to 30 minutes before pouring over cake., smooth sides and clean off excess if needed pm bottom..
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- Sprinkle the sprinkles on while the chocolate is wet, refrigerate at least 2 hours before slicomgg, Garnish with fresh strawberries.
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A flower decorated chocolate sponge cake filled with a light filling of white chocolate, whipped cream and diced fresh strawberries. To print the recipe check the full recipe on my blog: http. This fresh strawberry cream cake roll is filled with a fresh whipped cream that is stabilized with gelatin. For cake rolls, I prefer taking some extra steps to stabilize the cream filling because whipped cream has a tendency to deflate after a while. It's completely possible to skip the stabilization part by.
