The Cocoa Roll Cake Biscuit is the base for making delicious filled rolls and beautiful Christmas logs. It has a soft and fluffy texture like Sponge Cake and its preparation is quick and easy. For a more scenic effect, it’s better to use light fillings like whipped cream combined, for example, with fresh fruit. In my recipe, I prefer to use baking powder even though, as in Sponge Cake, it wouldn’t be necessary, but I think the result is better.
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 115.97 (Kcal)
- Carbohydrates 13.22 (g) of which sugars 8.48 (g)
- Proteins 3.62 (g)
- Fat 6.19 (g) of which saturated 1.54 (g)of which unsaturated 4.43 (g)
- Fibers 0.85 (g)
- Sodium 30.44 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium)
- 2 3/4 tbsp corn oil
- 1/3 cup all-purpose flour
- 1/3 cup sugar
- 1/5 cup unsweetened cocoa powder
- 1 tsp baking powder (optional)
- 3 1/3 tbsp water
- 2 tsp sugar (to sprinkle on baked biscuit)
Tools
- Bowl
- Electric whisk
- Spatula
- Kitchen scale
- Baking tray 13.8 x 11 inches
- Parchment paper
Steps
Preheat the oven to 175 degrees Celsius (347°F). Separate the yolks from the whites into two bowls. In the bowl with the yolks, add the sugar and beat with the whisks until creamy. Add the oil and, while still using the whisks, also pour in the water.
Sift in the flour, baking powder, and cocoa little by little, and with the whisks, incorporate them into the batter. Whip the egg whites to stiff peaks and gradually fold them into the batter using the spatula, gently mixing from the bottom to the top to keep them airy. Pour the batter into a rectangular 34×28 cm (13.4 x 11 inches) baking tray lined with parchment paper, level it well, and bake in the middle of the oven. Let it cook for 13 minutes, ensuring it doesn’t brown too much.
Once removed from the oven, leave the tray and parchment paper underneath. Sprinkle the surface with sugar and cover with parchment paper. Gently roll the still warm cake and let it rest. Later, you can fill it with Pastry Cream, Diplomatic Cream, or Dark Hazelnut Cream. You can store the rolled biscuit in the fridge, wrapped in plastic wrap, for 1 or 2 days.
