Usuba
Chocolate Roll with Butter Cream
Airy sponge cake roll with cocoa and delicate butter cream. A light and elegant dessert dish that is prepared quickly and is perfect for a festive table.
- Total
- 30 min
- Standard serving
- 117.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Whisk the eggs with sugar until fluffy. Sift the flour together with cocoa and baking powder. Carefully add the dry mixture to the egg mixture, stirring from bottom to top.
- 2
Step 2
Pour the batter onto a baking sheet lined with parchment paper. Bake at 180°C for about 10–15 minutes until done.
- 3
Step 3
While the cake layer is hot, place parchment paper on it and carefully roll it into a roll. Cover with a damp towel and let it cool completely.
- 4
Step 4
Whip the chilled cream with powdered sugar until soft peaks form.
- 5
Step 5
Unfold the cooled roll and spread it with cream. If desired, soak it with cognac and lemon juice. Roll up the cake again and serve chilled.
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