Hi, I am Kate. Today, I will show you a way to make fluffy chocolate roll cake - with tips recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Fluffy Chocolate Roll Cake - With Tips Recipe
Fluffy Chocolate Roll Cake - With Tips is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Fluffy Chocolate Roll Cake - With Tips is something that I have loved my entire life.
To be with this particular recipe, we have to prepare a few components. You can cook fluffy chocolate roll cake - with tips using 7 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Fluffy Chocolate Roll Cake - With Tips:
- Make ready 70 grams Cake flour
- Get 4 large Eggs
- Take 80 grams Sugar
- Get 15 grams Cocoa (unsweetened)
- Take The chocolate cream:
- Get 150 ml Heavy cream
- Take 50 grams Chocolate bar
Steps to make Fluffy Chocolate Roll Cake - With Tips:
- 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 bening, 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.
So that is going to wrap it up with this distinctive dish fluffy chocolate roll cake - with tips recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
