Chocolate Cream Roll
Indulge in the timeless elegance of a Chocolate Cream Roll, a dessert that effortlessly combines light, airy sponge cake and luscious whipped cream filling. This classic treat starts with a tender chocolate-flavored sponge, delicately baked and rolled to perfection using a tea towel technique that ensures flawless structure every time. The creamy center, made with freshly whipped heavy cream and a touch of powdered sugar, adds a velvety richness to every bite. Whether dusted with cocoa powder or powdered sugar for a hint of sweetness, this versatile dessert is perfect for any occasion—be it a holiday gathering or a casual afternoon treat. Ready in under an hour and serving eight, this easy Chocolate Cream Roll is a showstopper that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 65 grams All-purpose flour
- 25 grams Cocoa powder
- 1 teaspoon Baking powder
- 100 grams Granulated sugar
- 4 pieces Large eggs
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- 200 milliliters Heavy whipping cream
- 30 grams Powdered sugar
- 1 tablespoon Optional: Cocoa powder or powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15-inch jelly roll pan with parchment paper.
In a mixing bowl, sift together the flour, cocoa powder, and baking powder to ensure there are no lumps.
In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes until the mixture is pale, thick, and fluffy.
Gently fold the sifted dry ingredients into the egg mixture using a spatula, making sure not to deflate the batter.
Add the milk and vanilla extract, folding gently until just incorporated.
Pour the batter evenly into the prepared pan and spread it out with a spatula. Bake for 10-12 minutes, or until the sponge springs back when lightly pressed in the center.
While the cake bakes, prepare a clean tea towel. Sprinkle it lightly with cocoa powder or powdered sugar to prevent sticking.
Once the cake is baked, carefully turn it out onto the prepared tea towel while it is still warm. Peel off the parchment paper and roll the cake up gently (with the towel inside) from the short edge. Let it cool completely in the rolled form.
To make the cream filling, whip the heavy whipping cream and powdered sugar together in a chilled bowl until stiff peaks form.
Once the sponge has cooled, unroll it gently. Spread the whipped cream evenly across the surface, leaving a small margin around the edges. Reroll the cake carefully, this time without the towel.
Transfer the rolled cake to a serving platter, seam side down. Dust with cocoa powder or powdered sugar before serving, if desired.
Refrigerate the roll for at least 30 minutes before slicing to ensure the filling sets. Slice and serve chilled or at room temperature.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 132.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 200 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
