Chocolate Roll Cake (Banh Cuon Chocolate)
Ingredients :
5 large eggs (room temperature)
3/4 cup sugar (divided)
1/4 cup vegetable oil
1/4 cup milk (whole, low-fat, or alternative)
1 tsp vanilla extract
3/4 cup cake flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cream of tartar
2 Tbsp powdered sugar (for dusting)
1/4 cup water
2 tsp unflavored gelatin
2 cups heavy whipping cream (cold)
1 cup powdered sugar
How to Prepare
Preheat & Line Pan:
Preheat oven to 350°F (177°C).
Line a 12×18 inch sheet pan with parchment paper.
Prepare the Cake Batter:
Separate egg yolks and whites.
Beat egg yolks with 1/2 cup sugar until pale yellow and thick.
Add vegetable oil, milk, and vanilla extract; mix well.
Sift cake flour, cocoa powder, baking powder, baking soda, and salt; add in thirds to the egg yolk mixture.
Beat egg whites with cream of tartar until foamy, then gradually add 1/4 cup sugar; beat to stiff peaks.
Fold egg whites into the batter in thirds.
Bake the Cake:
Spread batter evenly in the prepared pan.
Bake for 10-12 minutes. Check doneness with a light touch or a toothpick.
Cool for 5 minutes, then transfer to a powdered sugar-dusted kitchen towel and roll up to cool completely.
Prepare the Cream Filling:
Chill mixing bowl and whisk.
Dissolve gelatin in water, then cool to 85°F (29°C).
Beat heavy cream until thick, add powdered sugar, and continue beating.
Add cooled gelatin and mix until stiff peaks form.
Assemble the Cake:
Unroll the cooled cake, spread with cream filling, and re-roll.
Chill in the refrigerator until ready to serve.
Serve:
Dust with powdered sugar or cocoa powder.
Cut into slices and serve with fresh berries.
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 2 months.
Time & Nutritional Information
Prep Time: 30 minutes
Cooking Time: 12 minutes
Resting Time: 1 hour
Total Time: 42 minutes
Calories: 337 kcal per serving
Servings: 12
