Description
Silky Japanese chocolate cake roll whispers elegance with its delicate sponge and rich chocolate cream. Graceful layers melt smoothly across your palate, delivering a perfect balance of sweet comfort and refined Japanese pastry craft.
Ingredients
Scale
Main Ingredients:
- 4 egg whites
- 3 egg yolks
- 45 grams cake flour
- 50 grams granulated sugar (for cake batter)
- 50 grams granulated sugar (for egg whites)
- 120 grams semi-sweet chocolate
- 290 milliliters (9.8 fluid ounces) whipping cream 33%
Liquid and Flavoring Ingredients:
- 50 milliliters (1.7 fluid ounces) whole fat milk
- 40 milliliters (1.35 fluid ounces) vegetable oil
- 5 teaspoons Dutch processed cocoa powder
- ½ teaspoon vanilla extract
Dry and Stabilizing Ingredients:
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar (for cake batter)
- ¼ teaspoon cream of tartar (for egg whites)
- ¼ teaspoon sea salt
Instructions
- Prepare an 8 x 12″ rectangular cake pan by lining it with parchment paper, ensuring complete coverage.
- Warm milk and cocoa powder in a saucepan over medium heat, stirring continuously until powder completely dissolves. Remove from heat and allow to cool.
- Heat oven to 325°F, positioning rack in the center.
- Combine dry ingredients in a large mixing bowl: sugar, baking soda, first portion of cream of tartar, salt, and sifted cake flour.
- Create a central well in the dry ingredients. Pour in egg yolks, oil, vanilla extract, and cooled chocolate milk mixture.
- Gently mix until ingredients are just incorporated, avoiding overmixing.
- In a separate clean bowl, whip egg whites starting at low speed until frothy. Add remaining cream of tartar.
- Gradually increase mixer speed, incorporating sugar incrementally while whites become opaque.
- Continue whipping until meringue forms stiff, glossy peaks.
- Delicately fold one-third of meringue into chocolate batter to lighten, then incorporate remaining meringue using gentle folding technique.
- Secure parchment paper to pan edges with small batter dabs to prevent movement.
- Pour batter into prepared pan, spreading evenly with an angled spatula.
- Tap pan against counter to eliminate large air bubbles.
- Bake for 14-16 minutes until cake springs back when touched and skewer emerges clean.
- Allow cake to rest in pan for 5 minutes, then transfer to cooling rack.
- Remove parchment paper, peeling away surface skin carefully.
- Cover cake with fresh parchment paper and roll while still warm to prevent cracking.
- For chocolate cream, melt chocolate pieces with cream over medium heat until smooth.
- Chill chocolate cream mixture, stirring periodically to ensure even cooling.
- Whip chilled chocolate cream to medium-stiff consistency, being cautious not to overbeat.
- Unroll cake carefully and spread chocolate cream in an even layer.
- Reroll cake gently using parchment paper as support, adding extra cream along initial fold to prevent cracking.
- Trim cake edges before transferring to serving plate.
Notes
- Master the art of rolling a delicate chiffon cake without cracking by keeping the cake warm and using parchment paper as a helpful guide.
- Chilling the mixing bowl and beaters ensures a perfectly whipped chocolate cream with ideal texture and stability.
- Remove the cake’s skin carefully to achieve a beautiful, exposed crumb surface that looks professional and appetizing.
- Work quickly and gently when unrolling and re-rolling the cake to prevent structural damage and maintain its soft, pillowy texture.
- Avoid overheating chocolate and cream to preserve smooth, silky consistency and prevent separation during preparation.
- Temperature control is crucial throughout the baking process, from mixing ingredients to cooling and assembling the cake roll.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 308
- Sugar: 14 g
- Sodium: 72 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 83 mg