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Roll cake filled with whipped cream | Recipes

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INGREDIENTS

    • 3 eggs
    • 125 grams (3/4 cup) dark brown sugar
    • 100 grams (3/4 cup) all-purpose flour
    • 1 tablespoon liquid caramel
    • 50 ml (1/4 cup) milk
    • 2 tablespoons instant coffee
    • 50 grams (1/4 cup) softened margarine
    • 1 teaspoon baking powder
    • Lemon zest for garnish

For the filling:

  • 200 ml (1/2 pint (236 ml)) whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar

DIRECTIONS

  1. Preheat the oven to 180ºC (350ºF).
  2. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
  3. Mix the instant coffee with the milk.
  4. In an electric mixer, beat on medium speed the egg yolks, the brown sugar and the softened margarine until obtain a quite creamy mixture. Add the milk and coffee mixture, the liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
  5. Line a baking tray (36 x 30 centimeters (14 1/4 x 11 3/4 inches)) with parchment paper and spread the dough over the top with the help of a spatula. Bake for about 12 to 15 minutes until slightly golden (the time depends on the oven).
  6. When the cake is cooked, remove from the oven and let cool. Place a tea towel or parchment paper over the cake, flip the cake over a table and peel carefully the parchment paper. Cut with a knife the edges of the cake.
  7. For the filling:
    Whip the cream with the powdered sugar and the vanilla extract until stiff peaks form.
  8. Spread the filling over the cake with a spatula. Using the towel, start rolling the cake gently from one short end to the other (remove the towel as you rolling). Place the roll cake on a rectangular plate, garnish with lemon zest and serve. Store the roll cake in the fridge.

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