CHOCOLATE ROLL SPONGE CAKE

Chocolate roll can be an alternative if you are tired of serving the sponge. With a presentation made in a circle like a rolade and filled with a layer of sweet vla, chocolate roll sponge looks attractive. To make beautiful rolls in chocolate roll recipe recipe, it takes its own practice and diligence.

If you do it in a hurry, it is feared that the sponge will crack and the roll will fall apart. But you don't need to be discouraged and never try this recipe. With a step-by-step guide to our recipes, you are guaranteed to be able to successfully make chocolate rolls.

CHOCOLATE ROLL SPONGE CAKE

In order not to crack, the sponge must be rolled up as soon as it comes out of the oven. Roll together the coating oil paper, and then open it after it is cold and ready to be smeared with vla. In this way, the sponge will be flexible and will not break when smeared with vla and rolled back.

INGREDIENTS:
Cake
  • 12 egg yolks
  • 1 egg white
  • 100 g of sugar
  • 50 g of flour
  • 10 g of cornstarch
  • 25 g of powdered chocolate
  • 125 g of butter, shake
  • T tsp vanilla powder
Vla
  • 175 ml of liquid milk
  • 50 g of sugar
  • 2 tablespoons cornstarch, dissolve with a little water
  • 1 egg yolk, shake it off
  • 1 Mr. Rhum (if you like)
  • 5 pieces of canned peach (from 1 can), cut into small cubes
Sauce
  • 200 g of fresh raspberries
  • 150 g of sugar
  • 100 ml of water

INSTRUCTIONS:

  1. Prepare a baking sheet size 38x26x3 cm, cover with baking paper, spread with margarine and sprinkle with a little flour. Preheat the oven to 180C and activate the fire above.
Cake
  1. Beat eggs with sugar until thick and white. Mix flour and cornstarch, sifter. Put the flour-cornstarch mixture and chocolate in stages into the mixture of the eggs, stirring thoroughly. Add butter, shake little by little, add vanilla, mix well. Pour the mixture into a baking dish.
  2. Add the pan to the oven, bake for 15 minutes until cooked. Remove the pan from the oven. Remove the cake from the baking sheet by turning it on top of bread paper that has been sprinkled with powdered sugar. Carefully roll along the paper still, until it forms a roll. Let it cool.
Vla
  1. Boil milk with sugar over low heat until it boils. Mix the solution of cornstarch and egg yolk, mix well. Take 50 ml of milk stew, put it in cornstarch solution, mix well. Pour back into the milk stew, stir and cook until the vla thickens. Add rhum (if you like) and peach pieces, mix well, lift and cool
  2. Open the cake roll, apply vla on the surface of the cake, flatten it. Roll the cake until it is solid, while removing the base paper. Wrap the cake again with new paper, leave it for a while to make the roll more sturdy. After that, open the wrapping paper, cut it into pieces, serve with sauce.
Sauce
  1. Add the raspberries and sugar to the pan, stirring until the raspberries are slightly crushed and the sugar dissolves. Cook until thickened, add water. Stir for a while until it boils, lift.

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