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🍽️ Chocolate Cream Roll

685 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Weigh all ingredients precisely and place them within easy reach on your work surface.
  2. 2. Lightly spray a baking tray with water and line it with baking paper.
  3. 3. Beat the egg yolks together with some water, half of the sugar, and the vanilla sugar until creamy.
  4. 4. Whisk the egg whites into a stiff foam.
  5. 5. Add the remaining sugar while continuing to whisk until the foam is stiff.
  6. 6. Gently fold the egg white foam into the egg yolk mixture.
  7. 7. Sift flour, cornstarch, and cocoa powder over the egg mixture.
  8. 8. Gently fold in the dry ingredients until a smooth batter forms.
  9. 9. Spread the batter evenly onto the prepared baking tray.
  10. 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  11. 11. Bake the dough on the middle rack for 10 to 12 minutes.
  12. 12. Remove the baked base from the oven.
  13. 13. Invert a kitchen towel dusted with sugar over the baking tray.
  14. 14. Carefully loosen the dough from the baking paper and peel it off.
  15. 15. Place a damp kitchen towel on the warm sponge base.
  16. 16. Roll the base together with the towel starting from the short side.
  17. 17. Let the roll cool down completely in this shape.
  18. 18. Whisk the cream with cream stabilizer until stiff.
  19. 19. Mix cream cheese, rum, and sugar until smooth.
  20. 20. Fold the stiffly whipped cream into the cream cheese mixture.
  21. 21. Carefully unroll the cooled sponge roll.
  22. 22. Spread the cream cheese filling evenly over the sponge cake.
  23. 23. Roll the roulade up tightly again.
  24. 24. Dust the finished roll with powdered sugar before serving.

Nutrition per serving