Fluffy Chocolate Roll Cake – With Tips. Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself!
This Low Carb Chocolate Roulade or as some can call it Keto Chocolate Swiss Roll Cake is not only Sugar-free but Grain-free, gluten-free and also scrumptiously soft, fluffy and creamy, filled with cocoa aroma. A light Chocolate Roll Cake filled with a whipped vanilla buttercream frosting is just the perfect afternoon tea treat or dessert. Get my tips on how to make the perfect Why you'll love this Chocolate Roll Cake. You can cook Fluffy Chocolate Roll Cake – With Tips using 7 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Fluffy Chocolate Roll Cake – With Tips
- It’s 70 grams of Cake flour.
- Prepare 4 large of Eggs.
- You need 80 grams of Sugar.
- It’s 15 grams of Cocoa (unsweetened).
- It’s of The chocolate cream:.
- It’s 150 ml of Heavy cream.
- You need 50 grams of Chocolate bar.
The perfect fluffy texture, it rolls easily and the filling is like vanilla flavoured clouds. Give the next chocolate cake you bake the wow factor with these insider tips from former Great British Bake Off winner Nancy Birtwhistle. But because cocoa soaks up moisture, using cocoa alone results in a cake that produces a fairly light but often a dry sponge. My tip is to mix your cocoa with sufficient.
Fluffy Chocolate Roll Cake – With Tips step by step
- Sift both the cake flour and cocoa together, but if you use a tea strainer for the cocoa, then there will be no lumps of cocoa when mixing with the eggs..
- Make the egg white meringue. If you add in a pinch of salt at this point, then you can make a proper meringue. Mix with a hand mixer at a high speed for 3 minutes..
- After mixing with the hand mixer at a high speed for 3 minutes, add in half the sugar and stir, then add in the remaining sugar once it blends in, and mix with a hand mixer until it turns into a meringue at a high speed for about 8 minutes..
- Add the egg yolks to the properly mixed meringue, and mix at a high speed for 2 minutes. Turn down to a low speed for the last minute, and mix..
- The mixture will thicken like shown in the photo after mixing in the egg yolks with the hand mixer. Start preheating the oven to 180°C at this point..
- Take the mixed cocoa and flour and sift again into Step 5..
- Use a rubber spatula to fold it into itself. It should take about 2~2 1/2 minutes to mix. The time it took to sift the cocoa powder will come in handy here..
- After mixing the batter it shouldn't be too thick, but still hold. If you don't take care not to over mix it, then the bubbles in the meringue will pop..
- Pour the batter from Step 7 evenly into a mold lined with paper, then lightly drop it on a counter to remove the air bubbles inside..
- Bake at 180°C for 13~14 minutes. After baking, cover with another pan, or cover with plastic wrap after the residual heat has subsided, and let cool..
- Cover the cooled cake with the chocolate cream. Pile it up into a little mound only at the front, and thinly spread it out elsewhere..
- Roll it tightly only in the beginning, and then lightly roll the cream and sponge cake together. Do not do it too strongly..
- Wrap the rolled cake in plastic wrap, let sit in the fridge for more than an hour, and it is done. You did it!.
- This is the sequel to. The recipe for the chocolate from is in ID: 595990. Please take a look at it as well ..
- When making the meringue, putting it into a bowl like this and and tipping it while using the hand mixer will help push in lots of air, and reduce the amount of time it takes..
Moist homemade chocolate cake made completely from scratch. So good restaurants have asked me to make it for them! Additionally, I often make this cake with dark chocolate cocoa. It gives the cake an even more rich chocolate flavor. See my tips on how to level a cake and how to stack a cake.
