A light Chocolate Roll Cake filled with a whipped vanilla buttercream frosting is just the perfect afternoon tea treat or dessert. Get my tips on how to make the perfect roll cake.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F / 160c fan forced. Grease then line a sponge roll (13x9 inch) tin with baking paper. Now grease and flour the baking paper. (notes)
Sift together the flour, cocoa, baking powder, baking soda and salt. Mix them well to disperse evenly.
Beat the eggs on high for about 2 minutes or until they have doubled in volume, have lightened and look frothy.
While still beating, slowly add in the sugar.
Add the milk and vanilla and beat well.
Turn the beater down to low and tip in the flour, a third at a time until combined. Beat for another 30 seconds on low.
Pour the batter into your prepared tin, tipping it from side to side to get it into all the corners and level all over.
Bake for 12 to 15 minutes until a toothpick comes out clean.
Immediately, use the edges of the baking paper to lift it out of the tin and onto a flat surface. Have the short edge towards you and start to roll.
First, tuck in the edge that's closest to you firmly but gently. Peel about one in of the paper away just to release it, then continue rolling the cake all the way up to meet the other end. Firm but gentle is the key.
From the end that is hanging out, peel back the paper, then just fold it away from the cake, this just allows the cake to cool better without steaming.
Let the cake cool completely before unrolling and adding buttercream.
For the buttercream:
In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides from time to time and during beating.
With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light and thick and whipped.
To finish
As soon as the cake is cool,,unroll it very gently (don't try to flatten it out, just unroll enough to add your buttercream). Spread the buttercream over and roll it back up.
Roll the cake back up, dust all over with cocoa and serve
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scaleslike these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Greasing and flouring the baking paper after lining the tin will help to give a smoother finish on your roll cake, however, if this isn't important for you, you can skip the second grease and flour
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.