Recipe of Ultimate Chocolate Roll Cake with Pink Raspberry Cream

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, chocolate roll cake with pink raspberry cream. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Chocolate Roll Cake with Pink Raspberry Cream is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Chocolate Roll Cake with Pink Raspberry Cream is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chocolate roll cake with pink raspberry cream using 11 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Roll Cake with Pink Raspberry Cream:

1. Make ready For the cocoa batter
2. Prepare Egg yolks
3. Take Egg whites
4. Make ready Granulated sugar
5. Take Cake flour
6. Make ready Cocoa powder
7. Get Butter (melted over a bain-marie)
8. Take Pink raspberry cream
9. Prepare Double cream
10. Prepare Granulated sugar
11. Get Frozen raspberry

Unroll the cooled cake and add buttercream in one smooth layer. Roll cake back up and finish with the seam side down. Stir the chocolate and cream until smooth and silky. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.

Instructions to make Chocolate Roll Cake with Pink Raspberry Cream:

1. Melt the butter over a bain-marie. Sift the flour and cocoa powder together. Line the cake tin with baking parchment.
2. Make the meringue. Add 1/2 of the granulated sugar in 3 batches to the egg whites. Beat at a high speed with your hand mixer. After some time lower the speed and continue to beat for another 2 minutes to make the texture smooth.
3. In a separate bowl add the egg yolks and the rest of the sugar. Beat at a high speed with your hand mixer until pale and fluffy, and leaves a trail when the mixer is lifted.
4. Add a little of meringue into the egg yolk mixture and transfer the mixture back into the meringue bowl. When it is 70% combined, add the flour and cocoa powder. Also add the melted butter at this point.
5. Pour the batter into the prepared cake tin and flatten the surface with a scraper. Drop the tin several times from a height to get rid of large air bubbles. Bake at 190C for 12 to 15 minutes.
6. Remove the sponge from the tin when it is done. Cover with a cloth to prevent it drying out and leave to cool.
7. Make the cream. Whisk the cream until a thin ribbon forms when a whisk is lifted. Add 1/2 of the frozen raspberries. Continue to whisk until soft peak stage, and then add the rest of the raspberries. Continue to whisk until stiff peaks form.
8. After cooling, slice the top and bottom ends of the cake off. Slice the near-side end straight and the far-side diagonally.
9. Place the sponge onto baking parchment and put more of the filling cream on the near-side. Spread the cream, leaving a thin border on the far-side.
10. Start to roll up the cake tightly from the near-side, and then use the baking parchment to roll the rest of the cake.
11. When you finish rolling, gently squeeze to set it in place, and place joint-side down. Twist the excess baking parchment at both sides to secure the cake and put it in the fridge to set.
12. Slice off both ends and slice into your desired thickness. And it's done ♪
13. Serve onto a plate and enjoy.

Stir the chocolate and cream until smooth and silky. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before. This raspberry chocolate Swiss roll is made with fluffy chocolate sponge cake, filled with loads of fresh raspberries, raspberry liqueur, and a fluffy whipped cream frosting! The flavors are simply divine and will have you coming back for seconds. And my favorite part - the cake has the perfect amount of sweetness and fruitiness!

So that is going to wrap it up for this special food chocolate roll cake with pink raspberry cream recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!