Chocolate Whipped Cream Roll Cake

Chocolate Whipped Cream Roll Cake

Introduction

Chocolate Whipped Cream Roll Cake is a delicate, moist sponge cake rolled with a rich chocolate whipped cream filling. It’s a classic dessert loved for its light texture and indulgent flavor. Whether for birthdays, holidays, or afternoon tea, this cake offers a perfect balance of sweetness and softness that delights people of all ages.

The History

The origins of the roll cake trace back to Central and Eastern Europe, where it was known by names like “Biskuitrolle” or “Jelly Roll.” The dessert was traditionally made with a thin sponge cake rolled around jam or cream. Over time, variations emerged globally, with the chocolate whipped cream version becoming a popular choice in many Western and Asian countries. Today, it’s a staple in bakeries and home kitchens alike.

Ingredients Breakdown

• Eggs: Provide structure and leavening for the sponge cake.
• Granulated Sugar: Sweetens the cake and helps create a light texture when whipped with the eggs.
• All-Purpose Flour: Gives the cake its structure without making it heavy.
• Cocoa Powder: Adds deep chocolate flavor to the sponge.
• Salt: Enhances the overall flavor profile.
• Milk: Adds moisture and helps thin the batter slightly for a soft cake.
• Vegetable Oil: Keeps the cake tender and moist.
• Vanilla Extract: Adds aromatic depth to the sponge and filling.
• Heavy Whipping Cream: Whips into a light, airy filling.
• Confectioners’ Sugar: Sweetens the whipped cream and stabilizes it slightly.
• Unsweetened Chocolate: Melted into the whipped cream for a rich chocolate layer.

Step-by-Step Recipe

1. Preheat oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and sugar until thick and pale yellow, about 5 minutes.
3. Sift flour, cocoa powder, and salt together, then gently fold into egg mixture.
4. Add milk, oil, and vanilla extract, mixing carefully to maintain airiness.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 12–15 minutes or until the cake springs back when lightly touched.
7. Dust a clean kitchen towel with powdered sugar and place the hot cake on it, removing the parchment paper.
8. Roll the cake up tightly in the towel and let it cool completely on a wire rack.
9. While cooling, prepare the filling by whipping cream, confectioners’ sugar, and vanilla until stiff peaks form.
10. Melt unsweetened chocolate and let it cool slightly before folding into the whipped cream.
11. Unroll the cooled cake and spread the chocolate whipped cream evenly over the surface.
12. Roll the cake again without the towel and chill for at least 30 minutes before slicing.

Tips

• Use room temperature eggs for better volume when whipping.
• Don’t overmix the batter after adding flour to avoid a dense cake.
• Rolling the cake while warm helps prevent cracking.
• Cool the cake completely before unrolling to prevent the cream from melting.
• Chill the cake roll for at least 30 minutes before slicing for cleaner cuts.

Variations and Customizations

• Strawberry Swirl: Add a layer of strawberry jam or fresh strawberries to the whipped cream.
• Coffee Chocolate Roll: Add a teaspoon of instant espresso powder to the sponge batter for a mocha twist.
• Chocolate Hazelnut: Mix chopped hazelnuts or hazelnut spread into the whipped cream.
• Matcha Version: Replace cocoa powder with sifted matcha green tea powder for a vibrant flavor.
• Coconut Cream Roll: Replace the chocolate with coconut whipped cream and sprinkle toasted coconut on top.

Health Considerations and Nutritional Value

While indulgent, this dessert can be enjoyed in moderation. Each serving contains a good amount of fat from the cream and eggs, and sugar from the cake and filling. To make a lighter version, consider using low-fat whipping cream, a sugar substitute, or reducing the amount of added sugar. The cake offers some protein from eggs and a small amount of calcium from dairy, but should not be considered a health food.

Ingredients

• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2 tbsp milk
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp confectioners’ sugar
• 2 oz unsweetened chocolate, melted and cooled

Directions

1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. Beat eggs and sugar in a bowl until thick and pale yellow (about 5 minutes).
3. Sift flour, cocoa powder, and salt; gently fold into the egg mixture.
4. Add milk, oil, and vanilla extract, mixing until just combined.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 12–15 minutes or until the cake springs back when touched.
7. Place the cake on a sugared towel, roll it up, and let cool completely.
8. Whip cream, confectioners’ sugar, and vanilla until stiff peaks form.
9. Fold melted chocolate into the whipped cream.
10. Unroll the cake and spread the chocolate whipped cream evenly over the surface.
11. Re-roll the cake and chill for 30 minutes before serving.

FAQ

• Can I make this cake in advance? Yes, it keeps well in the refrigerator for up to 2 days when wrapped tightly.
• Can I freeze the roll cake? It can be frozen for up to a week, but the texture may change slightly.
• Why did my cake crack? Usually because it was rolled when too cold or overbaked.
• Can I use a hand mixer? Yes, a hand mixer works well for both the batter and the whipped cream.
• How do I store leftovers? Keep refrigerated in an airtight container for up to 2 days.

Summary

Chocolate Whipped Cream Roll Cake is a soft, flavorful dessert combining a light sponge with a rich chocolate cream filling. Easy to make and perfect for any occasion, it’s a timeless treat that never goes out of style.