Swiss pastry chefs discovered in 1892 that beating eggs to exactly 140°F creates the perfect sponge flexibility for rolling.
Chocolate Cake Roll
Indulge in a heavenly chocolate cake roll that’s a sweet dream come true! This delightful dessert features a rich, moist chocolate sponge that’s expertly rolled and generously filled with luscious whipped cream. Perfect for impressing your guests or treating yourself, it’s a showstopper that’s as fun to make as it is to devour!
Prep
30
min
Cook
40
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 4 medium-sized eggs
- 60ml of warm milk (2.03 fl oz)
🫙Pantry Staples(6)
- 10g of cocoa powder (0.35 oz)
- 1.5 grams of cornstarch (0.05 oz)
- 55 grams of low-gluten flour (0.44 cup)
- 60 grams of fine sugar (0.3 cup)
- 50ml of vegetable oil (1.69 fl oz)
- 20 grams of white chocolate (0.71 oz)
👨🍳 Instructions
- 1
Prepare 4 medium-sized eggs, separate the yolks and whites, and refrigerate the whites.
- 2
Prepare 50ml of vegetable oil and sift in 10g of cocoa powder.
- 3
Add 60ml of warm milk and stir until completely mixed.
- 4
Add 55 grams of low-gluten flour and stir gently until you can’t see the flour.
- 5
Add 4 egg yolks and mix until the batter is very smooth.
- 6
Cover the surface to prevent it from drying out.
- 7
Beat the egg whites with a little lemon juice and add 60 grams of fine sugar in batches.
- 8
Add 1.5 grams of cornstarch and whip at low speed for 1-2 minutes until soft peaks form.
- 9
Take part of the meringue into the batter and mix lightly, then add the remaining meringue and fold gently.
- 10
Pour the batter into a lined 28 by 28 square mold and shake to flatten.
- 11
Bake in a preheated oven at 150 degrees Celsius for 40 minutes.
- 12
Cool on a drying net, then turn it over and uncover the oilcloth.
- 13
Use a knife to help roll the cake, spread whipped cream on the surface, and roll it up.
- 14
Refrigerate for at least 1 hour to set.
- 15
Prepare boiling water and melt 20 grams of white chocolate for decoration.
- 16
Squeeze the melted chocolate on the surface of the cake roll.
💡 Pro Tips
- ✓Beat egg whites to exactly soft peaks (7-8 on the foam stability scale) because over-whipping creates brittle foam that cracks when rolled, while under-whipping won't provide enough structure.technique7-8 foam stability scale
- ✓Fold meringue into batter using only 15-20 gentle strokes in a J-motion to preserve 80% of air bubbles - more strokes deflate the foam and create a dense, unrollable cake.technique15-20 strokes
- ✓Roll the cake while still warm (around 100-110°F) because the proteins are still flexible - cooling below 80°F makes the cake brittle and prone to cracking.timing100-110°F
- ✓Use exactly 1.5g cornstarch as specified because it absorbs excess moisture and stabilizes the meringue structure, preventing weeping that would make rolling impossible.ingredient1.5g cornstarch
- ✓Bake at 340°F for 12-15 minutes until the surface springs back when lightly touched - overbaking creates a dry surface that cracks, while underbaking leaves the structure too weak to support rolling.timing340°F, 12-15 minutes
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