Chocolate Roll Cake Recipe with Whipped Cream Filling

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Chocolate Roll Cake

Chocolate Roll Cake is called Schokoladenrolle in Germany.

Ingredients for chocolate roll cake:

  • 4 egg whites
  • 4 tablespoons of cold water
  • 200 g (7 oz) of sugar
  • 1 package of Dr. Oetker Vanilla Sugar (OR) 3-4 drops vanilla extract
  • 4 egg yolks
  • 60 g (3 oz) of flour
  • 60 g (3 oz) of corn (OR) potato starch
  • 1.5 teaspoons of baking powder
  • 40 g (1.4 oz) of cacao powder

Filling for chocolate roll cake:

  • 0.5 l (16.9 oz) of whipping cream
  • 1 package Dr. Oetker Vanilla Sugar (OR) 3-4 drops vanilla extract
  • 2 tablespoons of sugar
  • 1 package of gelatin
  • 1 tablespoon cacao

Preparation of chocolate roll cake:

Mix the egg whites with the cold water until it is stiff. Add the sugar and your choice of vanilla to the eggs. Add in the egg yolks. Mix the flour, baking powder, cacao, and starch together and sift over the egg mixture. Do not stir, instead use your whisk and gently lift the flour mix under the egg—mixing from the outside to the center. Spread the batter evenly on a baking sheet covered with baking paper.

Bake the chocolate roll cake in a preheated oven on the middle rack at 200°C (392°F) for about 15 minutes.

Take the chocolate roll cake out of the oven and immediately remove the sheet of baking paper. Use a new sheet of baking paper and turn the cake with the paper upside down. Use a second sheet of baking paper and cover the top, so that the cake is between two layers of baking paper. Roll the cake with the paper while it is warm. Keep the cake in the rolled position for about 5 minutes and unroll till the cake is flat again.

[NOTE: Always roll the cake while it’s warm, otherwise it is sure to break.]

Filling Preparation:

Let the gelatin soak in a glass of 4 to 5 tablespoons of cold water for about 10 minutes. Whip the whipping cream with the sugar and your choice of vanilla until it is almost stiff. Dissolve the gelatin in a bain-marie. (Use a pot of hot water and place the glass with the gelatin in the pot.) Add the dissolved gelatin to the whipped cream and mix until it is stiff. CAREFUL! The gelatin should not cook—it will ruin its effectiveness.

Use half of the whipped cream to spread it on the cake. Roll the cake. Sieve the cacao under the other half of the whipped cream and mix. Use the chocolate-flavored whipped cream and spread it on the outside of your roll. Decorate to your liking. I always love to draw some lines with a fork. Keep your chocolate roll cake refrigerated. You are DONE!

 

 

  • Caroline Bilal

    AMAZING RECIPE!!!!!

  • Gerry Mess

    Looks so delicious, going to have my wife make me one! My Mother, when I was a kid used to make a chocolate wafer cookie cake-Log. She made whipped cream and took a cookie and put a thick layer of whipped crème on it stood it up against another cookie and continues to do this until it was like 8 to 10 inches long then spread a generous layer of whipped crème all over the outside and put in frig to cool the whipped crème softened the wafers and in 3 to 4 hours served it. By then it was like cake and so good. Hard to find the large 3 to 4 inch round chocolate cookies now in the USA.

    • The Oma Way

      Gerry, thank you. Your mother’s recipe sounds so good. I’ll have to try it! Thanks again for sharing. Yours, Oma.