Rolled Cream Cake today super soft and very rich, a delicious dessert that you can fill according to your personal tastes as always!
The pan where I cooked the recipe of the sponge cake, it would have been better if it were larger, meaning I would have had a bigger cake with slightly thinner layers but… I didn’t have a different pan so it’s the right time to get a new one!!!
The rolled cream cake is a delicious dessert suitable I believe even for celebrating a birthday because the sponge cake dough is soft and pleasant and is very versatile: you can fill it with a ganache cream, strawberries and camy cream, and much, much more.
It’s one of those cakes that always make an impression, ideal when you want a dessert that everyone will like, also because my sponge cake remains elastic, it doesn’t break, so the rolled cake comes out with neat and beautiful layers when you cut it!
I also suggest 
HOMEMADE HAZELNUT AND CHOCOLATE CREAM 
SWEET ROLLED CREAM
How to store the rolled cream cake
In the refrigerator:
The cake keeps for 2 days well covered with cling film or in a cake dome.
The cream remains stable, and the sponge cake stays soft.
In the freezer:
You can freeze it already sliced, but wrapped in cling film and then enclosed in a freezer bag.
It keeps for up to 1 month.
To serve it, let it defrost in the fridge for 4–5 hours.
Never at room temperature because whipped cream is not safe outside the fridge.
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I have opened a channel for free recipes open to everyone on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
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P.S. ALL BOLD AND UNDERLINED WORDS HIDE A RECIPE… click on them, and you can read it!
ROLLED CREAM CAKE
The kitchen of ASI
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients ROLLED CREAM CAKE RECIPE
- 5 tablespoons Sugar
- 5 Eggs
- 4 tablespoons cornstarch
- 1 tablespoon Unsweetened cocoa powder
- 5 tablespoons hot water
- 2 teaspoons Baking powder
- 2 tablespoons hazelnut and chocolate cream
- as needed Red currant
- as needed Mint
- as needed Meringues
- 500 ml Fresh liquid cream
- 150 g Condensed milk
- 1 tablespoon Acacia honey (optional)
Tools ROLLED CREAM CAKE RECIPE
- Pans
Preparation ROLLED CREAM CAKE RECIPE
• Separate the yolks from the whites and whip the latter with an electric mixer together with a tablespoon of sugar.
Separately, whip into a light and fluffy foam the yolks with the remaining sugar.
Add to this mixture also the cornstarch and the unsweetened cocoa sifted with the baking powder and hot water.
Gently fold in the whipped egg whites with a flexible spatula using upward movements.
Transfer this mixture to a rectangular pan (mine is 10 x 14 inches) lined with parchment paper slightly greased with butter.
Smooth the surface and bake at 375°F for about 15 minutes, then let it cool after baking.
• Start whipping the fresh liquid cream and as it begins to thicken, gradually pour in the condensed milk while continuing to use the electric mixer or stand mixer.
Also add the honey, always mixing with a flexible spatula and evenly.
• Cut our chocolate sponge cake into 3 long strips.
Spread the first strip with the cream of whipped cream and condensed milk and place it ‘upright’ on the serving dish as if it were a large Swiss roll.
Next, place the other strips, also filled with the sweet cream, joining them one to another as if creating a filled cake spiral. Spread the outer edges with the fluid hazelnut and chocolate cream.
Decorate the surface of the rolled cream cake with the remaining cream and also red currants, ready-made meringues, and mint leaves.
Keep in the refrigerator until it’s time to serve and enjoy the rolled cream cake!
Annalisa
