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Fluffy Chocolate Roll Cake Recipe

Fluffy Chocolate Roll Cake Recipe
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Serving : 1
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Prepare the ingredients before making Fluffy Chocolate Roll Cake in your home. Then, follow these steps below to serve Fluffy Chocolate Roll Cake for your family or friends.

Ingredients: Fluffy Chocolate Roll Cake

  • Cocoa batter:
  • 3 large Eggs
  • 70 grams Granulated sugar
  • 55 grams Cake flour
  • 15 grams Cocoa
  • 20 grams Butter
  • 30 grams Milk
  • Cream:
  • 150 grams Whipped cream
  • 1 Fruit

How to Make Fluffy Chocolate Roll Cake

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Fluffy Chocolate Roll Cake in your home by yourself.

    Step 1
  • Add the butter and milk to a bowl and melt together. Sift the cake flour. Line the baking tray with baking paper. Preheat the oven to 180℃.
  • Step 2
  • In a bowl, add the eggs and granulated sugar and whisk together. Halfway through whisking, mix the mixture while suspended over a pan of boiling water until it thickens enough to leave light trails.
  • Step 3
  • Take off the heat and continue to whisk until the mixture forms stiff peaks. Spend the final 1 minute whisking around the edges of the batter.
  • Step 4
  • Sift the powder ingredients into the mixture and fold in gently and lightly, occasionally scooping from the bottom.
  • Step 5
  • Add the cocoa powder to the butter and sugar mixture from Step 1, and use a whisk to combine well.
  • Step 6
  • Add 1 ladle of the egg mixture to the cocoa mixture and mix gently. Repeat this step once more before adding all of the cocoa mixture back to the egg mixture. Stir gently and remove any lumps.
  • Step 7
  • If you're mixture hasn't shrunk in volume at this point, then you're doing great! Make sure to mix slowly when adding the cake flour and the cocoa mixture to the egg mixture.
  • Step 8
  • Pour the batter into the baking tray. Remove any excess air pockets by lightly dropping the pan onto the work surface and then bake in a preheated oven at 180℃ for roughly 10-12 minutes.
  • Step 9
  • When baked, drop the pan lightly onto the work surface once more to prevent shrinking. Wrap the sponge with Saran wrap and let it cool so that you can remove the baked surface easily.
  • Step 10
  • Because you can remove the crust of the sponge nicely, we don't need to turn it over. For the filling, whip the cream, sugar and brandy together until you get stiff peaks.
  • Step 11
  • Spread the cream all over the top of the sponge and add your favourite fruits. Now to roll. When rolling, push the sponge gently and roll the baking paper little by little.
  • Step 12
  • Lastly, wrap the roll cake in cling film and leave to rest in the fridge for 2 hours or more to finish.
  • Step 13
  • The completed roll cake.
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