Chocolate rolled cake
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| Serves | 4 to 6 |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 40 minutes |
| Dietary | Gluten Free |
| Meal type | Dessert |
| By author | Gen |
Ingredients
- STEP 1: For the sponge cake:
- 6 Large eggs
- ⅔ cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- ⅓ cup of (gluten free) cocoa powder
- ⅓ cup of (gluten free) potato starch
- ½ teaspoon of (gluten free) baking powder
- ⅛ teaspoon of salt
- 2 teaspoons of unsweetened, fine shredded coconut
- STEP 2: For the chocolate buttercream:
- 1 cup of granulated sugar
- 4 tablespoons of (gluten free) cocoa powder
- 2 tablespoons of unsweetened, fine shredded coconut
- ½ cup of soy margarine
- 3 tablespoons of brown rice syrup
- 2 teaspoons of pure vanilla extract
- 3 tablespoons of (dairy free and gluten free) almond cream
- STEP 3: For the finish touches:
- Extra unsweetened, fine shredded coconut
Directions
| 1. | STEP1: For the sponge cake: |
| 2. | Separate the egg yolks from the whites. |
| 3. | In a large mixing bowl, beat the egg yolks, sugar an vanilla until you obtain a creamy mixture. Use an electric mixer for better results. |
| 4. | Add the cocoa powder, potato starch, baking powder, salt and shredded coconut and stir until a well combined mixture is obtained. |
| 5. | In a separate large mixing bowl, beat the egg whites with an electric mixer until they are stiff yet not dry. |
| 6. | Fold the egg whites into the cocoa mixture using a rubber spatula and make sure that all ingredients are well blended. |
| 7. | Pre-heat your oven to 400°F. |
| 8. | Use a large baking sheet lined with parchment paper. |
| 9. | Lightly grease the parchment paper before pouring the cake batter into the baking sheet. |
| 10. | Bake the sponge cake for about 7-8 minutes, and no more than 10 minutes. |
| 11. | Let the cake cool off and set aside. |
| 12. | STEP 2: For the chocolate buttercream: |
| 13. | Mix all ingredients together and use an electric mixer to blend. The buttercream should be smooth and easily spreadable. |
| 14. | STEP 3: The finishing touches: |
| 15. | Go back to your sponge cake once it has cooled off |
| 16. | Peel the parchment paper from the cake then put the cake back on the baking sheet |
| 17. | Use a rubber spatula to spread half of the chocolate buttercream on the sponge cake |
| 18. | Roll the filled cake (sponge cake + buttercream spread). Depending on the cake size that you want, you can choose to roll the cake from either the narrow side or the wide side. |
| 19. | Use the remaining chocolate buttercream to frost your rolled cake. You may have cracked your sponge cake while rolling it; however your frosting will hide those cracks. |
| 20. | Dust some shredded coconut onto your chocolate rolled cake and refrigerate for at least three hours before eating. |
