Delicious, Simple, and Easy Chocolate Roll Cake Recipe

How to make Chocolate Swiss Roll Cake

• 1

  Whip the milk mixture

  Separate the yolks and whites of 4 eggs.

  In a bowl, add 4 egg yolks, 25g of sugar, 1g of salt, and gradually stir in one direction to mix the ingredients well.

  Add 4g of vanilla extract and gently stir until combined. Next, add 30g of vegetable oil (or any other type of oil), and mix well again.

  Finally, add 50g of unsweetened fresh milk (at room temperature) and stir well.

  Note: Keep the eggs at room temperature. If you store the eggs in the refrigerator, let them come to room temperature before making the cake. The egg whites must not mix with the yolks, fats, or other impurities.

  Tip: Stir gently and evenly to avoid creating large air pockets, which will make the cake less delicious.

  
• 2

  Mix the cake flour

  Sift 55g of cake flour, 15g of cocoa powder, and 2g of baking powder into the egg mixture. Use a whisk to gently stir in one direction to combine the mixture.

  
• 3

  Whipping Egg Whites

  Put 4 egg whites (chilled) into a bowl and use a mixer to beat on low speed until the eggs form bubbles like soap.

  When large bubbles appear, add about 25g of sugar and beat on low to dissolve the sugar. After 30 seconds of beating, add another 20g and continue beating on low speed.

  When adding the final 20g of sugar to the egg whites, increase the speed to high and beat until the eggs are soft and fluffy, with a creamy texture, sticky, shiny, and smooth, with soft peaks. Then reduce the speed and beat for another 1 – 2 minutes. When you lift the whisk and it forms a drooping peak, it is done.

  Tip: You should divide the sugar into 2 – 3 portions and gradually beat it with the eggs for more even dissolution.

  
• 4

  Mixing the Batter

  Gradually add the whipped egg whites into the mixed flour bowl.

  When mixing the ingredients together, you should fold gently (mix by lifting and turning from the bottom of the bowl to the top in one direction) and avoid mixing too vigorously to prevent breaking too many air bubbles, which will prevent the cake from rising well. Just mix until the flour is well incorporated into the egg mixture.

  Tip:

  • Divide the whipped egg whites into smaller portions and add them multiple times for a more uniform mixture.
  • Folding the batter will help retain the air bubbles, reducing the risk of over-mixing which can cause the eggs to separate. Additionally, when mixing the flour, it also helps to prevent clumping, allowing for quicker and more even mixing. To make cakes using egg whites to help the cake rise, you need to fold the batter gently.

  
• 5

  Pouring and Baking the Cake

  Line a 37.5cm x 25.4cm baking pan with non-stick parchment paper (you can adjust according to your own pan).

  Gently pour the mixed batter into the pan, spreading it evenly. Tap the bottom of the pan lightly to release any large air bubbles.

  Preheat the oven to 170 degrees Celsius for 15 minutes to stabilize the temperature inside the oven.

  Place the cake in the oven and bake for about 22 – 23 minutes at 170 degrees Celsius.

  Once the cake is done, take it out and remove the non-stick parchment paper, place a piece of parchment paper on top of the cake and flip the cake over, removing the remaining non-stick layer.

  Trim the edges and angle one of the short sides. Make a few light cuts on the remaining short side to make rolling the cake easier.

  Tip: You can check if the cake is done by inserting a sharp stick into it; if it comes out dry and not sticky with batter, the cake is ready. If the top of the cake is golden but the inside is not yet done, lower the oven temperature to 160 degrees Celsius and bake for an additional 5 – 10 minutes.

  

  
• 6

  Making cake filling ice cream

  Take 5 Oreo cookies and separate the cream from the cookie part. In a bowl, add 170g of cream cheese, the Oreo cream, and 25g of sugar, then mix until the mixture is smooth.

  Then add 100g of heavy cream and gently mix. Use a mixer to whip the mixture until it forms stiff peaks with a creamy texture, lifting the whisk to see the peaks hold.

  Crumble the Oreo cookie shells and add them to the cream mixture, mixing gently. Then spread the cream over the cake evenly. Make sure to put a bit more cream on the top of the cake!

  
• 7

  Rolling the cake

  Place a large sheet of parchment paper under the cake to make it easier to roll. Use both hands to lift the parchment paper, skillfully roll the cake, then wrap the rolled cake and put it in the refrigerator for about 2 hours to maintain the cake’s shape.

  Note when rolling the cake:

  • The cake must be completely cool before adding cream to avoid melting the cream.
  • When the cake is still warm, you can gently roll it to keep its round structure, so it doesn’t break when rolled with the cream.

  Cut the cake and enjoy right away.

  

  
• 8

  Finished Product

  The chocolate-flavored sponge cake roll is delicious and extremely easy to make with a faint chocolate aroma, rich cream, and a soft, sweet cake layer. Isn’t it enticing? Enjoy it right away!