Original Recipe: Cocoa Roll Cake
Again, consider this an adaptation rather than a direct translation of the recipe. The recipe on Cookpad is a mere 4 steps long, with tons of information packed into every step. I’ve broken them up a bit.
My Results with this Recipe
This is a fun little recipe. It’s easy, it’s pretty fast, and it’s actually very yummy. <3
It turned out pretty well, too! When I folded the cake I managed not to tear anything, but there were a few hard edges. My cake was kind of, um, triangular. The edges were a little torn, but thankfully nothing broke.
But lo and behold, after an hour in the fridge it had become pretty and round. There’s a bit too high of a cream-to-cake ratio for my liking, but it turned out well.
Time Required: 30 to prepare, plus 1 hour in the fridge
Amount Made: One 16-inch long tube cake (16 or so one-inch pieces.)
Cookware required: A 30x40cm (12×16 inch) cookie pan. You need a rectangular cookie pan with raised edges–think of it as a very tiny, very short cake pan!
- 4 eggs
- 80g sugar
- 45g flour
- 35g cocoa powder
- 2 tbsp milk
- 5 drops vanilla extract
- 400cc fresh cream
- 6 tbsp sugar
1. Set oven to ~400F (200C). (Which is actually 390F, and if you can get that accurate with your oven, good for you.) Line the cookie sheet with wax paper.
2. Mix cocoa and flour together in a bowl. Put this aside for a moment.
3. In a mixer (or with a hand mixer) mix the eggs and sugar together until well mixed. (It should be full bodied and have “bubbles” on the top.)
4. Use a spatula to fold the flour/cocoa mixture into the now-mixed cream/egg mixture. Fold it in carefully until it’s thoroughly mixed. Mix in the vanilla and milk.
5. Pour it into the cookie sheet and bake it for 10-12 minutes. Then use the wax paper to gently lift it out of the pan.
6. Back to the mixer! Add the sugar and fresh cream. Mix, again, until soft peaks form. Spread this over the now-cooled cake.
7. Roll the cake from one side to the other–you want to roll from one long side of the cake to the other. Be VERY careful not to tear the cake. Loosely roll it until you have a little tube cake.
8. Dust the cake with cocoa powder, if desired. Then cover the whole thing in plastic wrap and place it in the fridge for 1 hour. After that, it should be firm enough to eat.
Always keep this cake refrigerated when you’re not eating it.