Simple Sweet Roll
Description
Perfect for serving with tea and coffee. I prepare this roll using a chocolate sponge cake filled with whipped cream. You can use a vanilla or lemon sponge instead of chocolate, and fill it with buttercream, chocolate cream, fruit filling, condensed milk, or jam. Since the roll is thin, it doesn't need to be left to set for long—it can be served almost immediately after preparation. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. In a bowl, combine cocoa, salt, and flour. In another bowl, mix egg yolks with half of the sugar, then add sunflower oil and vanilla sugar. In a third bowl, beat egg whites with the remaining sugar until soft peaks form. First, combine the yolks with the whites, then add the dry ingredients and mix.
- 2
Step 2
2. Line a baking sheet or a large baking pan with parchment paper and pour the prepared batter into it. Bake in a preheated oven at 170 degrees Celsius for 15-18 minutes.
- 3
Step 3
3. Spread out a clean kitchen towel and sprinkle it with cocoa powder.
- 4
Step 4
4. Remove the pan with the baked cake from the oven, carefully loosen the edges and bottom with a knife so the cake detaches from the sides and base. Invert the pan and transfer the cake onto a towel, then peel off the parchment paper.
- 5
Step 5
5. Immediately roll the cake into a log, and let it sit for half an hour.
- 6
Step 6
6. Meanwhile, whip 200 milliliters of cream with powdered sugar and vanilla extract until fluffy. In another bowl, melt dark chocolate with 160 milliliters of cream.
- 7
Step 7
7. Unroll the towel and remove it. Spread the cake with whipped cream and roll it up into a log.
- 8
Step 8
8. Spread the roll with the prepared chocolate glaze and serve or store in the refrigerator.