Hello, I am Jane. Today, we’re going to prepare chocolate roll cake with pink raspberry cream recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Roll Cake with Pink Raspberry Cream Recipe
Chocolate Roll Cake with Pink Raspberry Cream is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chocolate Roll Cake with Pink Raspberry Cream is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have chocolate roll cake with pink raspberry cream using 11 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Roll Cake with Pink Raspberry Cream:
- Take For the cocoa batter
- Prepare 5 Egg yolks
- Take 4 Egg whites
- Prepare 75 grams Granulated sugar
- Take 40 grams Cake flour
- Take 20 grams Cocoa powder
- Get 40 grams Butter (melted over a bain-marie)
- Make ready Pink raspberry cream
- Get 300 grams Double cream
- Prepare 25 grams Granulated sugar
- Get 100 grams Frozen raspberry
Instructions to make Chocolate Roll Cake with Pink Raspberry Cream:
- Melt the butter over a bain-marie. Sift the flour and cocoa powder together. Line the cake tin with baking parchment.
- Make the meringue. Add 1/2 of the granulated sugar in 3 batches to the egg whites. Beat at a high speed with your hand mixer. After some time lower the speed and continue to beat for another 2 minutes to make the texture smooth.
- In a separate bowl add the egg yolks and the rest of the sugar. Beat at a high speed with your hand mixer until pale and fluffy, and leaves a trail when the mixer is lifted.
- Add a little of meringue into the egg yolk mixture and transfer the mixture back into the meringue bowl. When it is 70% combined, add the flour and cocoa powder. Also add the melted butter at this point.
- Pour the batter into the prepared cake tin and flatten the surface with a scraper. Drop the tin several times from a height to get rid of large air bubbles. Bake at 190C for 12 to 15 minutes.
- Remove the sponge from the tin when it is done. Cover with a cloth to prevent it drying out and leave to cool.
- Make the cream. Whisk the cream until a thin ribbon forms when a whisk is lifted. Add 1/2 of the frozen raspberries. Continue to whisk until soft peak stage, and then add the rest of the raspberries. Continue to whisk until stiff peaks form.
- After cooling, slice the top and bottom ends of the cake off. Slice the near-side end straight and the far-side diagonally.
- Place the sponge onto baking parchment and put more of the filling cream on the near-side. Spread the cream, leaving a thin border on the far-side.
- Start to roll up the cake tightly from the near-side, and then use the baking parchment to roll the rest of the cake.
- When you finish rolling, gently squeeze to set it in place, and place joint-side down. Twist the excess baking parchment at both sides to secure the cake and put it in the fridge to set.
- Slice off both ends and slice into your desired thickness. And it’s done ♪
- Serve onto a plate and enjoy.
So that’s going to wrap it up for this special dish chocolate roll cake with pink raspberry cream recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
