Vanilla Roll Cake with Chocolate Frosting

May 19, 2017
Vanilla Roll Cake with Chocolate Frosting

 A classic vanilla roll cake with a creamy, chocolate frosting.

Vanilla Roll Cake with Chocolate Frosting

TGIF friends!  

This week has been a long one. I think it was because the temperatures hit nearly 86 degrees a few times. 86 degrees is not so bad, but, when it's before June, that's just not fun. My body is just not used to it yet. The temps did lower, which is nice. But, the storm and tornado siren that sent us all to the basement at 11 o' clock at night was a not so nice.  

You know what is really nice?

Cake. But, you knew that already. 

This is my very first roll cake. Roll cakes are another one of those desserts that always intimidated me. I think it was the fear of it turn into a crumbly mess. Thank goodness, this did not.

Because, it was my first time at this type of cake, I stuck with something pretty basic. A vanilla cake with a seriously creamy and delicious chocolate filling/frosting.  This was not a difficult cake to make at all. At all.  It does a few steps, but, as long as you follow the instructions correctly, you are good to go.

Since this is a basic vanilla cake, you do not have to fill it with chocolate. You can pick your own favorite flavored frosting or fill it with a simple jam/jelly ( about 2/3 cup) and dust with powdered sugar.

Super fun and delicious!

Vanilla Roll Cake with Chocolate Frosting

linking up & weekend potluck

Vanilla Roll Cake with Chocolate Frosting

by Table for Seven
Prep Time: 00:30
Cook Time: 00:10
Ingredients (Serves: 8-10)
    FOR CAKE
    • 3/4 cup flour
    • 4 eggs, at room temperature, separated
    • 1/4 cup powdered sugar, plus, additional for rolling
    • 1 tsp vanilla
    • 1/8 tsp salt
    • 2 TBSP sugar
    FOR FROSTING
    • 4 oz semi-sweet baking chocolate
    • 10 TBSP butter, softened
    • 1 1/3 cups powdered sugar
    • 1 tsp vanilla
    • sprinkles, optional
    Instructions
    FOR CAKE
    Preheat oven to 350 degrees.
    Line a flat rimmed 15 x 10 baking sheet with parchment paper.
    In a mixing bowl, add egg yolks and powdered sugar.Beat until yolks have doubled in volume. This should take about 4-5 minutes.
    In a separate mixing bowl, beat eggs whites with 2 TBSP of sugar and salt. Beat until soft peaks form.
    Add half of flour into the yolk mixture. Gently fold with a whisk. Then, fold in half of egg whites.
    Repeat with remaining flour and egg whites. Fold gently with a rubber spatula until combined.
    Spread batter evenly on to pan.
    Bake for 10-12 minutes or until cake springs back when touched.
    Let cake cool just for 5 minutes. You still want it to be warm, but, don't burn yourself.
    Dust the top of your cake with powdered sugar and then, cover with a clean, dry dish towel.
    Place a second baking sheet on top of dish towel. Then, flip cake over. This will remove the cake from the pan.
    Take off parchment paper and dust cake with powdered sugar.
    Roll cake (from 10 in side) into towel.
    Let cake cooled completely before frosting.
    FOR FROSTING
    In a saucepan over medium heat, melt chocolate. Let it cool to room temperature.
    In a mixing bowl, beat butter until creamy. Then, add in vanilla and powdered sugar. Continue mixing until creamy.
    Pour in cooled melted chocolate and beat until mixed in well.
    TO FROST CAKE
    Carefully, unroll cake from the towel. Spread frosting. Then, re-roll tightly. Frost top and sides of roll.
    If desired, top with sprinkles before frosting sets.
    Cake adapted from Anne Olson
    Frosting adapted from Crazy for Crust

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