White Roll Cake with White Chocolate
I had leftover egg whites, so I made up this recipe.
It's better to make a soft cream as the chocolate will make it harder. For 28 x 28 cm [11.0 x 11.0 in] baking sheet. Recipe by nyonta
White Roll Cake with White Chocolate
I had leftover egg whites, so I made up this recipe.
It's better to make a soft cream as the chocolate will make it harder. For 28 x 28 cm [11.0 x 11.0 in] baking sheet. Recipe by nyonta
Cooking Instructions
- 1
To make the roll cake batter: Line a baking sheet with parchment paper. Preheat the oven to 170°C.
- 2
Microwave the white chocolate and milk together to melt. When melted, add the vegetable oil to mix in.
- 3
Add the sugar little by little to the egg whites. Whisk with a hand mixer to make a meringue. Be careful not to make it too hard.
- 4
Add the sieved flour little by little, mix with a spatula.
- 5
Add the meringue into Step 2's bowl.
- 6
It looks like this.
- 7
Put the mixture back to Step 4's bowl. Mix well evenly.
- 8
Pour the batter into a sheet and bake for about 12-13 minutes at 170°C.
- 9
The cake will be slightly browned after baking. Cover with plastic wrap on the top and let cool.
- 10
Whisk the heavy cream and sugar. Then add the dissolved chocolate and mix in.
- 11
Remove the wrap from the cake, place the cake on the plastic wrap.
- 12
Spread the cream on the browned side. Spread it thickly at the front and make a bit of a mound at the end.
- 13
Roll it up from the front. Place the roll with the sealed side down. Fold both ends tightly with plastic wrap, and let it cool in the fridge.
- 14
It's done! You can really taste the white chocolate. Decorate to your liking.
- 15
As there is chocolate inside, the cake will harden quickly, so eat it as soon as possible. It's best to eat it on the day you make it!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Pure White Roll Cake Pure White Roll Cake
This is a recipe that uses up the leftover egg whites from making bread several days in a row.As long as you beat the egg whites properly, the other steps are easy. Use your handheld mixer on the low setting, and beat in the same direction! Spread the batter out on the pan as evenly as possible.If you keep fiddling with the batter or the whipped cream filling, it will lead to failure. Stop working on it when it's enough. Recipe by momorin
-
Matcha Roll Cake White Chocolate Cream Matcha Roll Cake White Chocolate Cream
This version of matcha cake is based on Fluffy Cocoa Chocolate Roll Cake. I have increased the amount of cream compared to the cocoa version. The more cream you have, the more easier it will be to roll up, even with a thicker cake.Make the meringue stiff enough so that it will not drop even if you turn the bowl upside down. Then turn the electric mixer on low speed for 2-3 minutes, and whip until really smooth. The meringue should form stiff peaks but should not be too firm. The electric mixer can be used for steps 2-4. The cream might seem a bit watery but it will thicken as it chills in the fridge. Recipe by Lesser Panda -
Swiss Roll Cake with Snow-White Swirls Swiss Roll Cake with Snow-White Swirls
I like baking so much and was quite intrigued when I saw a very white Swiss roll cake in a shop.I heard some people say that the sponge doesn't rise so much. When you mix the meringue with the other stuff, try not to damage its airiness. My baking sheet is very small because it is from an oven toaster. For 1 small cake, 22 x 28 cm [8.7 x 11.0 in] unrolled. Recipe by Genpokin -
Fluffy Chocolate Roll Cake Fluffy Chocolate Roll Cake
I've collected all of the tips for making this roll cake into a separate recipe, refer to.-If you whip the cream fully until stiff peaks form then you shouldn't go wrong.-I changed the ingredients as it seemed this cake had been a bit difficult to roll until now. Those that tried anyway, your cakes came out wonderfully. Thanks for making it. Recipe by Shokora vanilla -
Mont Blanc Roll Cake Mont Blanc Roll Cake
I made this for my Mont-Blanc-loving mom's birthday.This time, I used the All-Purpose Cream Chestnut Paste that I had frozen beforehand.It's pretty hard to cut the cake after decorating the Mont Blanc cream on top, so I piped the cream after cutting the cake first. Recipe by Panko625 -
Fluffy Cocoa, Chocolate Roll Cake Fluffy Cocoa, Chocolate Roll Cake
I wanted to recreate a roll cake based on my mom's recipe book which was published more than 30 years ago, but the ingredient ratios were not quite the same as today. (LOL) So I made some modifications so that the cake will not lose volume even if I roll it up. ♪If the meringue is too stiff, it will be hard to incorporate the meringue into the batter later on. Adjust the amount of cream to your taste. If you have only a small amount of cream, you'll need to roll up the cake tightly and the cake is more likely to crack. The size of the baking tray should be 27- 30 cm. I used a 30 cm baking tray for the profile photo. Recipe by Lesser Panda -
Fluffy Chocolate Roll Cake Fluffy Chocolate Roll Cake
My other fluffy and moist roll cake recipe I made was rated very highly so I decided to make a chocolate version too.When mixing in the cake flour or mixing the cocoa batter, stir gently to avoid getting rid of too many air bubbles.For Step 9, I like the crust of the sponge so I don't take it off if it won't separate easily, but if you want the roll cake to look its best, I recommend removing it. Recipe by ko-ko -
Orange Roll Cake Orange Roll Cake
#CookClickMove over chocolate and Strawberry swiss roll, this winter enjoy the tangy delicious Orange swiss roll. You will keep making this again once you taste it
-
Chocolate Roll Cake with Pink Raspberry Cream Chocolate Roll Cake with Pink Raspberry Cream
I like the combination of chocolate and raspberries. I decided to match them in a roll cake.It is easier to slice the cake after the filling cream has set completely.By adding the raspberries to the cream in two batches, you can still enjoy some chunks of raspberries. It's also OK if you want to add them in one go. Recipe by esu -
Chocolate Swiss Roll Cake Recipe Chocolate Swiss Roll Cake Recipe
The best dessert for afternoon tea with a cup of coffee!!How to make the cake that do not crack or peel.Let's challenge together!Watch the video too:https://youtu.be/EKp9IS0AxQA▷ Daruma CookingHappy Cooking : )#SwissRollCake #Chocolate #cakeroll
-
Premium Roll Cake Premium Roll Cake
I saw a TV show where they showed a premium roll cake factory that placed roll cake slices into cupcake cups. This was a revelation to me, since I couldn't figure out how they made this type of roll-cupcake before! So I tried imitating the method!This is best when it's freshly made and the filling is creamy and rich.You can add plenty of fruit of any type!You don't have to worry about keeping the slices perfectly neat, and they make great gifts too. Recipe by Kamome mama -
Fluffy Chocolate Roll Cake - With Tips Fluffy Chocolate Roll Cake - With Tips
I made this fluffy chocolate roll cake as easy to understand as possible, and added points that make it easy for me to roll it up. The time in the steps is how long it took me to make each one. I don't know if it will be a good reference or not!- If you take shortcuts on the meringue, it will swell up.- Prevent the cake from drying out after baking.- Roll tightly at first, and then lightly towards the end, then place into the fridge to settle; doing this will prevent it from unrolling . For 26x37cm [10.2x14.6 in] pan inner dimensions using a national bistro pan. i changed it to an approximate measurement.. Recipe by Shokora vanilla
More Recipes
- Okaki (Deep Fried) Crackers Made with Pre-Cut Mochi
- Fig Meringue Tart
- Delicious Sweet Potato Snacks
- French Toast Baguettes with Shio-Koji
- Grapefruit Frozen Yogurt
- Grapefruit Frozen Yogurt
- Garlic Rusk
- Quick and Simple Sweet Potatoes with Milk
- English Muffin and Avocado Egg Sandwich
- Secret Baumkuchen Recipe - I Don't Want to Tell Anybody
Comments
How can I get rid of the brown (cook) to get a white roll ?
Thank you very much