Hi, I’m Marie. Today, I’m gonna show you how to prepare italian roll cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Italian Roll Cake Recipe
Italian Roll Cake is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Italian Roll Cake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook italian roll cake using 19 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Italian Roll Cake:
- Get Choux Pastry:
- Take 40 grams Butter
- Make ready 60 grams Water
- Take 50 grams Cake flour (sifted)
- Make ready 1/2 tsp Sugar
- Make ready 1/3 tsp Salt
- Take 1 1/2 Egg
- Take 1 Sliced almonds
- Make ready Roll Cake Sponge:
- Get 2 Eggs
- Prepare 50 grams Sugar
- Make ready 50 grams Cake flour
- Get Cheese Cream:
- Make ready 170 grams Cream cheese
- Make ready 100 grams Plain yogurt
- Take 40 grams Sugar
- Get 1 Candied chestnuts
- Get To finish:
- Prepare 1 Powdered Sugar
Steps to make Italian Roll Cake:
- Heat and melt the cream cheese and yogurt. When the cream cheese has melted completely, add the crushed candied chestnuts. Mix together, and chill in the fridge.
- Make the choux pastry. Combine the butter, water, sugar and salt, and melt over heat.
- When it starts bubbling, add all the cake flour and turn off the heat. Combine everything together quickly with a spatula, and mix well.
- Add the beaten egg to Step 3 little by little, and mix really well until the batter becomes smooth.
- When the batter becomes thick and creamy, it’s ready. If you add too much egg to the batter, the choux pastry won’t puff up. Adjust the amount of eggs depending on the size of the eggs.
- Pour the batter into a baking tray, spread the batter with a scraper, holding it at an angle.
- Scatter the sliced almonds on top.
- Bake in a preheated oven at 200℃ for 10 minutes. Then lower the temperature to 180℃ and bake for 5 more minutes.
- When it’s baked, cool it a little, and cover with cling film to cool further.
- Make the roll cake sponge. Add the sugar to the eggs, and whip until the mixture becomes pale and creamy.
- Sift in the cake flour and mix.
- Mix really well until it’s smooth.
- Bake in a preheated oven at 200℃ for 11 minutes. When it’s baked, cool it down covered with a lid or parchment paper so that it won’t dry out.
- Spread the choux pastry on a sheet of parchment paper, facing the side with sliced almonds down. Thinly spread the cheese cream from Step 1 over the pastry.
- Place the roll cake sponge on top of the choux pastry, and spread the rest of the cheese cream.
- Roll up the cake tightly using a sushi mat. Put the cake wrapped in a sushi mat in the fridge and chill overnight.
- Sprinkle with powdered sugar before serve.
- It’s done.
So that is going to wrap it up with this distinctive dish italian roll cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
