Chocolate Roll Cake with Pink Raspberry Cream
Chocolate Roll Cake with Pink Raspberry Cream

Hello, I am Kate. Today, we’re going to make chocolate roll cake with pink raspberry cream recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna 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 favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Chocolate Roll Cake with Pink Raspberry Cream is something that I’ve loved my entire life.

To be with this recipe, we have to 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:

  1. Make ready For the cocoa batter
  2. Make ready 5 Egg yolks
  3. Prepare 4 Egg whites
  4. Prepare 75 grams Granulated sugar
  5. Make ready 40 grams Cake flour
  6. Prepare 20 grams Cocoa powder
  7. Make ready 40 grams Butter (melted over a bain-marie)
  8. Make ready Pink raspberry cream
  9. Get 300 grams Double cream
  10. Take 25 grams Granulated sugar
  11. Take 100 grams Frozen raspberry

Steps to make Chocolate Roll Cake with Pink Raspberry Cream:

  1. Melt the butter over a bain-marie. Sift the flour and cocoa powder together. Line the cake tin with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the sponge from the tin when it is done. Cover with a cloth to prevent it drying out and leave to cool.
  7. 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.
  8. After cooling, slice the top and bottom ends of the cake off. Slice the near-side end straight and the far-side diagonally.
  9. 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.
  10. Start to roll up the cake tightly from the near-side, and then use the baking parchment to roll the rest of the cake.
  11. 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.
  12. Slice off both ends and slice into your desired thickness. And it’s done ♪
  13. Serve onto a plate and enjoy.

So that’s going to wrap this up with this exceptional dish chocolate roll cake with pink raspberry cream recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!

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