Friday, 15 March 2013

I just really love this delicious, light and spongy cake!!! That too the most beauty and the unique factor about this cake is that we don’t use the flour to make. I can understand your anxiety to know how this is made :). I still remember the day I got lot of applause from my BF as he really liked this roll cake very much!! It involves a little more work however, after you are done with it, you will really forget about all and just love to have it. As it is a roll, it’s a little tedious to get the rite shape.

This taste great and just melts in your mouth. It has two sections one with the chocolate and the other one for the strawberry cream filling. It tastes delicious if you store in refrigerator and have. Follow the instruction given under the initial specifications carefully, as you can get the rite cake only with the correct usage of the parchment paper used (as picture seen below). For your better understanding I have given lot of step by step pictures to make your work easy.

Initial Specifications:
  • Temperature- 350 degrees F (180 degrees C)
  • Time: 15-18 Minutes (Depends on your oven)
  • Butter a 17 by 12 inch (43 x 30 cm) sheet pan-Line the pan with parchment paper and then butter and flour the paper.


For chocolate batter:

  • Eggs- 6
  • Chocolate powder-half cup
  • Sugar- ¼ Cup
  • Vanilla extract- 1 Tspn
For Strawberry Cream:
  • Heavy Whipped Cream- 1 Cup
  • Vanilla extract- ¼ Tspn
  • Sugar- 3 Tspn
  • Strawberry Jam- ¼ Cup

Making Chocolate Batter:


  • Mix the chocolate powder with little hot water and keep aside as shown.

  • Separate egg white and the yolks in different bowls and keep aside(Step 1)
  • With hand mixer or electric, beat the egg yolk along with all the ingredients under the chocolate batter in high speed for about 6 minutes to make it very thick and fluffy and raise and keep aside(Step 2,3 and 4)
  • Now, beat the egg whites with sugar(1 tspn) in high speed for about 5 minutes until it becomes fluffy as seen in (Step 5 and 6)
  • Add the melted chocolate to this and beat again for about a minute and keep separate(Step 7 and 8)
  • Mix both the yolk batter and the white batter with a ladle and keep aside (Step 9)
Making Strawberry Cream:


  • Heat the jam and allow it to cool for sometime
  • In a bowl,beat the whipped cream in high speed for about 5 minutes along with the ingredients given below for strawberry cream except the jam.It forms as a thick cream(STEP 1 and 2)
  • Add the jam to the cream and beat again for about 2 minutes and keep aside (STEP 3 and 4)
Pour the chocolate batter in the baking tray and bake till the time said.


Rolling the Cake:


  • After its baked well, now comes the tedious step of rolling the cake. Its very easy if you handle the parchment paper properly. So, to stat with, allow the chocolate tray to cool. Once it becomes cool, insert a knife or a ladle at the bottom of it just to lift and loosen it as shown
  • Do not take off the parchment paper as it’s the only source for us to hold and roll the cake.
  • Remove the chocolate baked sheet to a flat surface along with the parchment paper at the bottom
  • Pour the prepared strawberry cream and spread it all over it.
  • Start from one end of the cake, holding with both the hands the parchment paper and slowly roll it as seen.
  • Before you reach the end of the cake, transfer to a plate and finish rolling it.
  • Once it’s done, dust the cake with powdered sugar.
  • Its better not to serve immediately after its made, as the cream will not be thick and its hard to cut into pieces hence store in refrigerator as it will tighten the cream inside the cake.



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