Chocolate Cake Roll
Enjoy the perfect combination of light chocolate sponge cake and creamy whipped filling with this delightful Chocolate Cake Roll recipe. Ideal for any occasion and customizable to suit your taste preferences.
Ingredients
Cake Roll
- 3 large eggs, room temperature
- 100 g caster sugar or granulated sugar
- 70 g plain flour or all-purpose flour
- 20 g natural cocoa powder or Dutch-processed cocoa powder
- 20 ml vegetable oil
- 1/2 tsp vanilla extract
Whipped Cream Filling
- 300 ml thickened cream or heavy cream
- 1/2 tsp vanilla extract
- 1 tbsp icing sugar or powdered sugar
Instructions
- Preheat the oven to 180°C and line a baking pan with parchment paper.
- In a mixing bowl, beat eggs and sugar until thick and foamy.
- Gently fold in the flour and cocoa powder into the egg mixture until just combined.
- Mix in the vegetable oil and vanilla extract, then bake the cake in the prepared pan until set.
- Carefully roll up the cake into a log using a tea towel dusted with cocoa powder to prevent sticking.
- Whip the cream with vanilla and sugar, then unroll the cake and spread the whipped cream filling evenly before rolling it back up.
- Chill the Chocolate Cake Roll in the refrigerator for 30 minutes before slicing and serving.
Notes
Customize the filling by adding chopped nuts or fruit for extra flavor and texture.