white chocolate roulade
The Chocolate Swiss Roll is rich and chocolaty, and a delicious treat for chocolate lovers. The chocolate sponge cake is filled in with a chocolate mousse filling and then drizzled with chocolate Ganache. It’s simply divine.
Basic Ingredients for white chocolate roulade
- 1/2 cup (63g), all-purpose flour
- 1/4 cup (30g), cocoa powder
- 1/2 tsp (4g), baking powder
- 1/2 teaspoon (2g), salt
- 4 eggs
- 2/3 cups (135g), sugar
- 1/2 tsp (1g), instant coffee
- 2 Tbsp (28g), oil
- 5 oz (150g), semi-sweet Chocolate
- 1/2 cup (120g), whipping cream
- 1 cup (240g), whipping cream, chilled Cocoa powder
- for decoration :1 oz (30g), semi-sweet Chocolat
- 2 tbsp (30g), semi-sweet
- 2 tbsp (30g), whipping cream
How to make white chocolate roulade
- Pre-heat the oven to 350F (180C). Butter a 12-X16-inch (30×40 cm), baking tray, and then line it with parchment paper.
- Mix flour, baking powder, and salt in a large bowl. Set aside.
- Add eggs and sugar to a large bowl. Now Use an electric mixer to beat until light yellow and foamy. Mix in oil until combined. Mix in instant coffee, then add the flour mixture.
- Spread the batter onto the baking tray. Now Use a spatula to spread it evenly in the corners.
- Bake for 12 minutes or until a toothpick inserted in the center comes out clean.
- Sprinkle cocoa powder on a piece of parchment paper. This will prevent the cake from sticking to the parchment paper. Place the cake on the parchment paper. Take out the parchment paper that was used for baking.
- When the parchment paper is still warm, roll it with the inside. It is important to do this while it is still warm or hot. Otherwise, it will crack. Allow it to cool completely.
- Make the filling. Combine the cream and chocolate in a heatproof bowl. Place it over a saucepan of simmering water. Let cool on low heat. 9. Whip cream in a separate bowl until it forms stiff peaks. Add the melted chocolate.
- Spread the chocolate filling over the cake.
- Then, roll the cake up. Before serving, let the cake cool for at least one hour.
- Sprinkle cocoa powder on the rolls. For decoration, melt the chocolate in the same amount of cream.
- Now Use a spoon or a piping bag with a small tip to drizzle the chocolate on top. After this, Allow the ganache to set for a few minutes before serving.