How To make Chocolate Filled Cake Roll
?Cake? 5 Eggs
1/2 c Sugar
3 pk Sweet'n Low
1 t Vanilla extract
3/4 c All-purpose flour
2 tb Cornstarch
1 t Baking powder
?Filling? 2 c Skim milk
1 pk S/f chocolate instant pudding mix
?Topping? 2 ts S/f cocoa mix
Preheat oven to 400 degrees F. Grease and line the bottom of a 10x15" jelly roll pan with waxed paper. Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes. Sift flour, cornstarch, and baking powder together. Sprinkle half the mixture over batter; fold in with spatula. Repeat with remaining flour mixture. Spread batter evenly in pan. Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched. Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, with towel as a guide. Leave cake rolled until it cools into jelly roll shape. Meanwhile, to make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens. Unroll cake, spread evenly with pudding, and reroll. Sprinkle sugar-free cocoa over the top to decorate. Cut into 1" slices and serve.
Nutritional information per serving: Carbohydrates - 21g; Protein - 5; Fat - 2g; Calories - 122; Fiber -
.2g; Sodium - 197mg; Cholesterol - 92mg. Exchanges per serving: 1 Fruit exchange plus 1/2 Skim milk exchange plus 1/2 Fat exchange
NOTE: This cake can also be filled with a sweet fruit spread, using 1 1/4 cup spread. Recipes for a few follow. NF
Nutritional information per serving using fruit spread: Carbohydrates - 15g; Protein - 3g; Fat - 2g; Calories - 88; Fiber - .5g; Sodium - 46mg; Cholesterol - 91.
Exchanges per serving: 1 Starch exchange Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess Formatted by: Nancy Filbert; April, 1995
How To make Chocolate Filled Cake Roll's Videos
Making a Cake Roll for Valentine’s! #shorts #baking
INGREDIENTS:
-6 large eggs, separated
-6 tbsp milk, room temperature
-4 tbsp vegetable oil
-1 tsp vanilla extract
-3/4 cup granulated sugar
-1 cup all purpose flour
-1 tsp baking powder
-pink food coloring
-a few drops strawberry extract (optional)
-4-5 cups Cream Cheese Frosting
HEART PATTERN-
-1 large egg
-2 tbsp granulated sugar
-1/3 cup flour
-1 tbsp vegetable oil
-red food coloring
HEART PATTERN-
Line a 9X13 baking pan with parchment paper.
Whisk together the ingredients for the heart pattern in a small bowl and transfer to a piping bag.
With the red batter, pipe small hearts onto the parchment paper until fully covered. Place into the freezer to chill.
Preheat the oven to 375F, then separate the egg whites from the egg yolks into two mixing bowls.
Whisk the milk, oil, vanilla, strawberry extract (if using), and pink food coloring into the bowl of egg yolks. Next, sift in the flour and baking powder. Whisk until combined and set aside.
Beat the egg whites on high speed until foamy, then slowly add in the sugar while continuing to whisk. Beat until stiff peaks have formed.
Gently fold the meringue into the egg yolk mixture, about 1 cup at a time. Be careful not to deflate the meringue while mixing.
Pour the batter on top of the chilled heart pattern and smooth to the edges of the pan.
Place into the oven and bake for 12-15 minutes.
Once baked, flip onto a floured surface, remove the parchment, and allow to cool for 5-10 minutes. Trim the edges of the cake if needed.
Spread a layer of cream cheese frosting evenly onto the cake. Carefully roll up the cake and tightly wrap in plastic wrap.
Place into the fridge to chill for at least 1 hour, then pipe extra frosting and add strawberries on top for decoration.
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Chocolate Ice Cream Roll Cake Recipe
This chocolate-and-cream cake is easy to make when you follow our recipe and assembling instructions.
Get the printable how-to here:
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Ingredients:
- 1/2 teaspoon Wilton Pure Vanilla Extract -
- 1/4 cup cake flour
- 1/4 cup cocoa powder
- 4 Eggs (separated)
- 3/4 cup granulated sugar, divided
- 1/8 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 cups vanilla ice cream, softened, whipped icing or whipped cream
- confectioners' sugar
Tools:
- 10 x 15 in. Jelly Roll Pan -
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How To Make Chocolate Swiss Roll At Home | Eggless Chocolate Roll Cake | Ice Cream Cake Recipe
How To Make Chocolate Swiss Roll At Home | Eggless Chocolate Roll Cake | Ice Cream Cake Recipe | Chocolate Swiss Roll | Chocolate Swiss Roll Recipe | Chocolate Swiss Roll Cake | Swiss Roll | Swiss Roll Recipe | Swiss Roll Cake | Chocolate Cake | How To Make Swiss Roll | Cake | Vanilla Swiss Roll | Easy Chocolate Cake Roll | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make Chocolate Swiss Roll at home with our Chef Bhumika Bhurani
Swiss Roll Ingredients:
¼ cup Yogurt
½ cup Water
¼ cup Oil
¾ cup Sugar
½ cup All Purpose Flour
¼ cup Cocoa Powder
1 tsp Baking Powder
½ tsp Salt
Vanilla Ice Cream
Dark Chocolate Ganache
Almonds (chopped)
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Chocolate Swiss Roll Cake Recipe|Ohyoo Cooking
▣ Chocolate Roll Cake Recipe|Ohyoo Cooking
▣ Ingredients:
Chocolate Ganache:
Chocolate 50g
Heavy cream 60g
Cake body:
Egg white 130g
Egg yolk 72g
Sugar 50g
Cocoa powder 15g
Cake flour 40g
Salad oil 45g
Milk 50g
Chocolate ganache cream:
Chocolate ganache 80g
Heavy cream 220g
Sugar 20g
▣ Baking:
165°C/329°F 25min
▣ Mold size:
28×28cm
▣ Method:
1. Make the chocolate ganache, melt the chocolate, then pour the heated heavy cream into the mix, refrigerate and set aside.
2. To make the cake body, add the oil and cocoa powder and stir well, then add the cake flour and mix well, add the milk and egg yolk and mix well.
3. Beat egg whites, add sugar in batches and beat until there is a stable hook shape, then mix with egg yolks, pour into a baking pan and spread out, bake.
4. Remove from oven and let cool. Make the cream filling by whipping together the heavy cream, sugar and chocolate ganache from step 1, spread on the cake body, roll up and refrigerate.
5. Cut the cake into pieces, decorate with some meringue, bake with a torch, sprinkle with cocoa powder and serve.
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#ASMR
DOUBLE CHOCOLATE ROLL CAKE ALA GOLDILOCKS WITHOUT CHOCOLATE!
YIELD: 1 WHOLE ROLL
BAKING TIME AND TEMP: 150°c for 20-23 minutes
pan: 12×16 rectangular pan
Chocolate Roll Cake in cups
6 medium size eggs
1/4 cup sugar for the egg yolks
1/4 cup oil -
1/3 cup milk
3/4 cup cake flour
1/4 cup cocoa powder
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup sugar for the egg whites
ingredients
1 cup light brown sugar
1/2 cup cocoa powder (hershey's)
5 tbsp. cornstarch
2 tbsp. butter or margarine
1 can of 375 ml. evaporated milk
1/2 tsp. salt
WITH COSTING AND IN GRAMS
Chocolate roll cake in grams
380 grams eggs -42.00
50 grams sugar for the egg yolks- 2.30
40 grams oil - 4.00
75 grams milk -4.00
90 grams cake flour - 4.00
25 grams cocoa powder - 8.00
3 grams salt- 0.10
2 grams baking powder- .50
100 grams sugar for the egg whites
------------------------
64.90
ingredients for chocolate fudge
1 cup light brown sugar= 10.50
1/2 cup cocoa powder (hershey's)=20.00
5 tbsp. cornstarch=5.00
2 tbsp. butter or margarine=4.00
1 can of 375 ml. evaporated milk=21.00
1/2 tsp. salt= 0.50
-------------------------------------
52.00
54.90 + 52 = 106.90 cost of ingredients
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#chocolaterollcake
#chocolatefudge
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