Chocolate Caramel Cream Roll π«
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For the Cake:
3 large eggs, separated π₯
80g granulated sugar (2x40g) π¬
1 Tablespoon (15ml) strong brewed coffee or 1 teaspoon espresso powder β
45g unsalted butter, melted π§
1 teaspoon pure vanilla extract π¦
47g all-purpose flour πΎ
3 Tablespoons natural unsweetened cocoa powder (plus 2 Tablespoons for rolling) π«
1 teaspoon baking powder π§ͺ
1/4 teaspoon salt π§
For the Salted Caramel Cream:
250 ml whipping cream π₯
1/4 cup salted caramel sauce π―
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Prepare the Cake:
Preheat Oven: Preheat to 350Β°F (177Β°C). Line a 12x10-inch (20x30 cm) baking pan with parchment paper and lightly oil it with cooking spray or butter. π§
Whip Egg Whites: Beat egg whites with 40g of sugar until soft peaks form. Set aside. π₯
Mix Egg Yolks: Beat egg yolks with remaining 40g sugar and vanilla extract until pale and creamy, about 2 minutes. π¦
Combine Dry Ingredients: Sift together flour, 3 tablespoons cocoa powder, salt, and baking powder. Add to egg yolk mixture with melted butter and coffee. Mix until combined. π«
Fold in Egg Whites: Gently fold in beaten egg whites until fully combined. Avoid over-mixing. β οΈ
Bake: Spread batter in prepared pan. Bake for 10 minutes or until cake springs back when touched. Cool for 5 minutes. π°
Prepare the Filling:
Make Salted Caramel Cream: Beat whipping cream until thickened. Add salted caramel sauce and beat until soft peaks form. π―
Assemble the Cake:
Prepare Rolling Surface: Dust parchment paper or a clean kitchen towel with 2 tablespoons cocoa powder. π«
Roll the Cake: Turn warm cake onto prepared parchment paper or towel. Peel off the original parchment paper and roll cake from a short side. Cool completely. π°
Fill and Roll: Unroll cooled cake, spread salted caramel cream evenly, and roll again (without parchment paper). Place seam-side down on a serving plate. π
Decorate:
Optionally, decorate with leftover cream or sprinkle with additional cocoa powder if desired. π«β¨
Enjoy this indulgent treatππ«π«
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Ram Nam
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