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–+ servings

Chocolate Cream Roll

Discover the rich and creamy Chocolate Roll Cake Banh Cuon Chocolate, a delightful blend of tradition and innovation. Perfect for any occasion, this easy-to-make dessert is a crowd-pleaser with its heavenly chocolate and cream filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 42 minutes
Servings: 8 pieces
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 large eggs room temperature
  • 3/4 cup sugar divided
  • 1/4 cup vegetable oil
  • 1/4 cup milk whole, low-fat, or alternative
  • 1 tsp vanilla extract
  • 3/4 cup cake flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 2 Tbsp powdered sugar for dusting
  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 cups heavy whipping cream cold
  • 1 cup powdered sugar

Equipment

  • Electric mixer
  • Spatula
  • Kitchen scale (optional)
  • Parchment paper
  • Sheet pan
  • Whisk
  • Cooling rack

Method
 

  1. Preheat your oven to 350F (177C) and line a 12x18 inch sheet pan with parchment paper.
  2. Separate the egg yolks and whites; beat the yolks with 1/2 cup of sugar until pale yellow and thick.
  3. Add the vegetable oil, milk, and vanilla extract to the yolk mixture and mix well.
  4. Sift the cake flour, cocoa powder, baking powder, baking soda, and salt; add to the yolk mixture in thirds.
  5. Beat the egg whites with cream of tartar until foamy; gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
  6. Fold the egg whites into the batter in thirds gently.
  7. Spread the batter evenly in the prepared pan and bake for 10-12 minutes.
  8. Cool for 5 minutes, then transfer the cake to a powdered sugar-dusted kitchen towel and roll it up to cool completely.
  9. Chill your mixing bowl and whisk; dissolve the gelatin in water and let cool to 85F (29C).
  10. Beat the heavy cream until thick; add powdered sugar and continue to beat; then incorporate the cooled gelatin until stiff peaks form.
  11. Unroll the cooled cake, spread the cream filling, re-roll gently, and chill in the refrigerator until ready to serve.

Nutrition

Calories: 300kcalCarbohydrates: 36gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 95mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 400IUCalcium: 50mgIron: 1.2mg

Notes

To make the cake extra moist, add a tablespoon of sour cream to the egg yolk mixture. Feel free to customize the filling by adding your favorite flavors or toppings. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 2 months. Dust with powdered sugar or cocoa powder for an elegant presentation. Enjoy it with coffee or tea for a perfect treat!
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