Cream Cake Roll


Cream Cake Roll


  • 1 cup bitter chocolate chips
  • ½ cup drip coffee or water
  • 7 eggs
  • 1 cup white sugar
  • 1 package cocoa powder
  • 1 cup cream
  • 2 tablespoons caster sugar


If you can’t find any chocolate to melt, you can use a pocket chocolate from any market. But crush the chocolate into small pieces with food processor before melting, because they need to be chocolate chips during melting. Boil water and place a dish over it (Dish has to be heat-resisting). You can boil water in a small saucepan and place a hollow dish over it like bain-marie method. Place ½ cup drip coffee (or water) and chocolate chips in the dish. While chocolate chips are melting with water vapour, mix it gently. After melting, leave it to cool. Whisk 7 egg yolks at a high speed for 3 minutes in an electric mixer.  Then, decrease its speed, add chocolate and keep on mixing. In a different mixing bowl, whisk the egg whites until they froth and reach the right consistency cotton and are extremely white. After, add it to chocolate-mixture slowly and mix them with a spatula. Preheat an oven to 450 °F. Place a grease-proof paper in a tin and grease it. Tip the mixture in the tin and bake for about 20 minutes. Then, take it with its paper to a different place for cooling (If your oven has grid, you can put on it. As it is slotted underneath it, the cake cools faster). Leave it to cool in this way for 10 minutes. Sprinkle the cocoa powder equally on it (Don’t sprinkle onto the other surface). Take it to a large tin and put in the fridge for 1 hour. Whisk cream and caster sugar together until they froth and become consistent cream. Spread the cream on cake, half inch off the edges, that stays in fridge in advance for 1 hour. Roll the cake. Thus, the surface that you sprinkled the cocoa powder before putting in the fridge becomes exterior surface. If you wish, you can sprinkle extra cocoa powder. Refrigerate for 1 hour and it is ready to serve.

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