Chocolate Cream Roll

  • Difficulty


  • Serves


  • Preparation time

    2h 20min

  • Total time

    3h 5min

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  • Cake blank
  • Egg
  • White granulated sugar
  • Low gluten flour
  • Cocoa powder
  • Milk
  • Melted butter
  • Cream stuffing
  • Whipping cream
  • White granulated sugar
  • Cocoa powder


  • step 1

    Weigh 30g melted butter and 60g milk

  • step 2

    Preheat the oven to 170℃, and install the whisk in the oil-free water-free mixing bowl

  • step 3

    Add 6 eggs and 70g white granulated sugar

  • step 4

    Without the measuring cup, whip the ingredients at 12min/45°C/REV4.5

  • step 5

    Add 70g sieved low gluten flour and 20g cocoa powder

  • step 6

    Mix the ingredients at 10sec/REV3.5, and pour the milk & butter liquid from the hole on the lid

  • step 7

    Pull out the whisk and mix the batter with a scraper at a constant speed until there is no dry flour

  • step 8

    Spread oil paper and pour the batter into a 28×28 square baking tray, smoothen the surface and shake the baking tray twice Put the baking tray into the oven and bake the batter at 170℃ for about 25min

  • step 9

    Cool the baking tray on the cooling shelf, and cover the surface of the cake with baking paper to prevent cracks

  • step 10

    Install the whisk and pour 300g whipping cream, 20g white sugar and 10g cocoa powder into the clean-free water-free mixing bowl

  • step 11

    Without the measuring cup, whip the ingredients at 2.5min/REV4 Note: DO NOT leave the machine midway, but observe the ingredients from the hole. It is OK when the whipping cream becomes hard or lines appear on the surface

  • step 12

    Place a cake blank flat on the table, and cut off the edges on the front and rear sides with a knife

  • step 13

    Spread the whipping cream onto the cake blank as instructed in the video

  • step 14

    Roll the cake with a rolling pin and refrigerate it in a refrigerator for 2hr to shape it

  • step 15

    Cut the cake roll into small segments for enjoyment

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