The Cocoa Roll with Filling is a delicious dessert made with soft cocoa sponge cake, filled with mandarancio custard cream. The roll has a delicate taste, perfect as a dessert or to end a meal. I also find it perfect for a birthday party and I can assure you that it will win over the little ones too. The cocoa sponge cake is quick to prepare and not difficult, but now let’s see together the ingredients needed for this exquisite dessert!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Cocoa Roll
- 3/4 cup All-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/5 cup sugar
- as needed sugar (to sprinkle on the sponge cake)
- 1 tsp wildflower honey
- 3 Eggs
- 3 1/3 tbsp skim milk
- 4 egg yolks
- 1/2 cup sugar
- 7/8 cup mandarancio (juice, untreated)
- 4 mandarancio (grated zest)
- 7/8 cup milk
- 3/4 cup all-purpose flour
Tools
- 1 Stand Mixer
Preparation of the Cocoa Roll
Let’s prepare the cocoa sponge cake HERE THE RECIPE
Let’s prepare the mandarancio custard cream HERE THE RECIPE
After preparing the sponge cake, remove it from the oven and while it’s still warm, gently remove the baking paper. Sprinkle a little granulated sugar on the surface (this will prevent the cake from sticking) and roll up the sponge cake.
For this step, use baking paper or a clean cloth to help you, and once rolled, let it cool. Prepare the mandarancio custard cream and let it cool. When both the roll and the cream have cooled, gently unroll the sponge cake and, without removing the baking paper, fill with the custard cream.
Level it well and roll up the sponge cake again on itself, now remove the baking paper and seal the roll well with plastic wrap, making sure that no air enters from the sides.
Place it in the fridge to firm up for about an hour, then sprinkle the roll with powdered sugar, slice and serve… Enjoy your treat!
With this Cocoa Roll you can create sweet pinwheels on a stick, a dessert that children love HERE THE RECIPE
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Storing the Cocoa Roll
The cocoa roll with filling can be stored in the refrigerator for a couple of days wrapped in plastic wrap or inside an airtight container. It can also be frozen in slices to have it ready as needed.
