🍫 Chocolate Cream Roll Cake
A soft cocoa sponge cake rolled with a light vanilla cream filling — simple, elegant, and delicious.
📋 Recipe Overview
• Prep Time: 25 minutes
• Bake Time: 10–12 minutes
• Chill Time: 1–2 hours
• Servings: 8–10 slices
🧁 Ingredients
For the Chocolate Sponge Cake:
• 4 large eggs (room temperature)
• ½ cup (100g) granulated sugar
• ½ cup (65g) all-purpose flour
• 3 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt
For the Cream Filling:
• ¾ cup (180ml) heavy whipping cream (cold)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
Optional: Add a few chopped strawberries or chocolate chips to the filling for extra flavor.
For Decoration (optional):
• Powdered sugar for dusting
• Melted chocolate or chocolate ganache
• Crushed nuts or chocolate shavings
👩🍳 Instructions
1. Make the Sponge Cake:
1 Preheat oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
2 In a bowl, beat the eggs and sugar with a mixer for 4–5 minutes, until pale and fluffy.
3 Add vanilla extract and mix briefly.
4 In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
5 Gently fold the dry ingredients into the egg mixture — do not overmix.
6 Pour the batter into the prepared pan and spread evenly.
7 Bake for 10–12 minutes, or until the surface springs back when touched.
2. Roll the Cake:
1 While the cake is still warm, carefully flip it onto a clean kitchen towel or parchment paper dusted with powdered sugar or cocoa.
2 Gently peel off the baking paper.
3 Starting from the short edge, roll the cake up with the towel.
4 Let it cool completely while rolled (this helps it hold its shape).
3. Prepare the Cream Filling:
1 In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
2 Once the cake is cool, gently unroll it and spread the cream filling evenly.
3 Roll it back up carefully (without the towel this time).
4. Chill and Decorate:
• Wrap the roll in plastic wrap and chill in the fridge for at least 1 hour.
• Before serving, dust with powdered sugar or drizzle with melted chocolate.
• Slice and enjoy!
💡 Tips:
• Be gentle when folding the flour mixture to keep the cake light and airy.
• Don’t skip the rolling step while the cake is warm — it prevents cracking.
• You can freeze the finished roll (well-wrapped) for up to 1 month.