I've always loved a good roll cake. I always thought they were difficult to make and were way beyond my baking capabilities. But, when a birthday comes along (My Dad's, - Happy Birthday Dad!) I force to challenge myself to step out of my cupcake comfort zone and enter the world of gigantic cakes. And, with no further adieu Nibblers, I can tell you my attempt was a huge success! Hooray!
Better yet, this recipe is super quick (if you're on point with your prep work) and easy. It is sure to woo the crowds and have everyone thinking you're a baking goddess. Here's how:
Chocolate Roll:
- 75g / 1/2 cup of self-raising flour
- 6 eggs (yolk and whites separated)
- 35g / 1/4 cup of cocoa
- 1 Tbs. milk
- 2 tsp. vanilla essence
- 3/4 tsp. baking powder
- 1/2 cup white sugar
Coffee Buttercream:
- 250g of unsalted butter (softened to room temp.)
- 100g icing sugar (sifted)
- 1 Tbs. milk
- 2 Tbs. hot water
- 2 1/2 tsp. of ground coffee (instant or freshly blended - whatever you have)
- 1 tsp. vanilla essence
How To:
Chocolate Roll:
1. Pre-heat oven to fan forced 180 degrees Celsius
2. Line and light grease a 30 x 40cm rectangular baking tray with some baking / parchment paper then set aside
3. Sift cocoa, baking powder and flour in a small bowl then set aside
4. Beat egg whites in a large mixing bowl until soft peaks form before adding sugar and continue beating until egg white mixture becomes glossy (approx. 3 minutes on high)
5. Beat egg yolks with milk and vanilla essence in a separate bowl
6. Fold yolk, milk, vanilla mixture into the egg white bowl
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| White/ yolk folding |
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| Cocoa/ white and yolk folding |
9. Pop into the oven for 13 minutes
10. Sift a small amount of cocoa onto a new piece of baking paper to act as a working space for the cooked chocolate sponge
11. Flip the cooked sponge onto the new cocoa coated baking paper then carefully remove the baking paper that was used to bake the sponge in the oven
12. Using the baking paper, fold the shortest edge of the sponge and roll (yup, while it's hot / warm) and leave it in the rolled cylinder to cool completely
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| Kebab anyone? |
Coffee Buttercream:
1. Mix coffee mix into hot/warm water until dissolved and leave until completely cooled
2. Beat softened butter on high for 5-7 minutes until the yellow butter turns to a creamy - off white colour
3. Add and mix milk and vanilla essence until well combined
4. Add sifted icing sugar and beat for 5 minutes until well incorporated, remembering to scrape the sides
5. Add coffee mixture into the buttercream and mix well
Note: - If you find your mixture too runny, add 2x Tbs. icing sugar until you have the perfect
consistency
- If you find it too stiff, add a Tbs. of milk until you have the perfect consistency
- Perfect - pipeable consistency is when it'll only slide of your spatula if you force it
back into the bowl with one swift hand movement
Assemble:
1. Un-roll your sponge
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| Look at those fold marks! |
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| I accidentally added a bit too much cream. But it's so good, I didn't even care. You'll probably use abut 3/4 of the coffee buttercream you produce. Pop the leftovers in the fridge or freezer in a air-tight container for 2-3 weeks. |
5. Cut off the rough edges if you like then serve!
I hope you enjoyed this recipe and be sure to share if you do give it a go. Dad loved his cake and asked for some slices to bring to work so he can have with his morning coffee. Coffee on coffee, why not? The beauty of this roll cake is that you can customise it to whatever flavour you want and will suit every occasion. Why not impress the family with an Easter themed roll cake? Add a couple of miniature easter eggs in the filling and they're all in for a surprise.
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| Here's a side view of my coffee buttercream covered two-tiered vanilla sponge cake I made last week for an early Easter party with the family. Coffee buttercream goes amazing with anything! |
Hope you're all having a lovely week!
Nibble Away,
Jo.
