Chocolate Rollwith vanilla cream spiral
Chocolate roll with a thin and flexible sponge cake, rolled while still warm to memorize the curve and filled with light vanilla cream.
A crack-free roll requires an aerated batter, brief baking, and initial rolling while the sponge cake is still flexible. Once cooled, it is carefully opened, spread with an even layer of cream, and rolled again with enough tension to define the spiral without expelling the filling.
Ingredients
Sponge cake
Sponge cake and cream
Sponge cake
Filling
Sponge cake
Preparation
Beat the batter
Beat yolks with 80 g sugar; make meringue with egg whites, salt, and 70 g sugar and fold in flour and cocoa.
15 minutesBake quickly
Spread on a 30 by 40 cm baking tray and bake at 200 °C for 10 to 12 minutes, just until the surface springs back to the touch.
12 minutesShape while still warm
Turn onto paper sprinkled with 15 g sugar, remove the baking paper and roll along the short side; cool like this.
35 minutesPrepare the cream
Beat fresh cream, vanilla, and 15 g sugar until firm peaks form, without graininess.
8 minutesFill and firm
Open the cake, spread the cream leaving a margin, roll again and refrigerate for 90 minutes before trimming.
105 minutes
Substitutions
Rolling along the long side produces more smaller slices; keep the cream cold to prevent dripping.
Storage
Store covered under refrigeration and cut only when serving.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
