Chocolate Roll Cake with Pink Raspberry Cream
Chocolate Roll Cake with Pink Raspberry Cream

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, chocolate roll cake with pink raspberry cream. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chocolate Roll Cake with Pink Raspberry Cream is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Chocolate Roll Cake with Pink Raspberry Cream is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have chocolate roll cake with pink raspberry cream using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Roll Cake with Pink Raspberry Cream:
  1. Prepare For the cocoa batter
  2. Take 5 Egg yolks
  3. Get 4 Egg whites
  4. Get 75 grams Granulated sugar
  5. Make ready 40 grams Cake flour
  6. Take 20 grams Cocoa powder
  7. Get 40 grams Butter (melted over a bain-marie)
  8. Prepare Pink raspberry cream
  9. Prepare 300 grams Double cream
  10. Make ready 25 grams Granulated sugar
  11. Make ready 100 grams Frozen raspberry
Instructions to make Chocolate Roll Cake with Pink Raspberry Cream:
  1. Melt the butter over a bain-marie. Sift the flour and cocoa powder together. Line the cake tin with baking parchment.
  2. Make the meringue. Add 1/2 of the granulated sugar in 3 batches to the egg whites. Beat at a high speed with your hand mixer. After some time lower the speed and continue to beat for another 2 minutes to make the texture smooth.
  3. In a separate bowl add the egg yolks and the rest of the sugar. Beat at a high speed with your hand mixer until pale and fluffy, and leaves a trail when the mixer is lifted.
  4. Add a little of meringue into the egg yolk mixture and transfer the mixture back into the meringue bowl. When it is 70% combined, add the flour and cocoa powder. Also add the melted butter at this point.
  5. Pour the batter into the prepared cake tin and flatten the surface with a scraper. Drop the tin several times from a height to get rid of large air bubbles. Bake at 190C for 12 to 15 minutes.
  6. Remove the sponge from the tin when it is done. Cover with a cloth to prevent it drying out and leave to cool.
  7. Make the cream. Whisk the cream until a thin ribbon forms when a whisk is lifted. Add 1/2 of the frozen raspberries. Continue to whisk until soft peak stage, and then add the rest of the raspberries. Continue to whisk until stiff peaks form.
  8. After cooling, slice the top and bottom ends of the cake off. Slice the near-side end straight and the far-side diagonally.
  9. Place the sponge onto baking parchment and put more of the filling cream on the near-side. Spread the cream, leaving a thin border on the far-side.
  10. Start to roll up the cake tightly from the near-side, and then use the baking parchment to roll the rest of the cake.
  11. When you finish rolling, gently squeeze to set it in place, and place joint-side down. Twist the excess baking parchment at both sides to secure the cake and put it in the fridge to set.
  12. Slice off both ends and slice into your desired thickness. And it's done ♪
  13. Serve onto a plate and enjoy.

So that is going to wrap it up with this exceptional food chocolate roll cake with pink raspberry cream recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!