The cocoa cake roll is a soft and elastic base, perfect for preparing filled rolls and logs. It’s similar to sponge cake, but the preparation and proportion of ingredients make it more flexible and rollable without the risk of breaking.
It’s a simple and quick recipe, ideal for those who love light but delicious desserts: it takes very little to obtain a fragrant and uniform base, ready to be filled with hazelnut cream, pistachio cream, cream and strawberries, or any filling you prefer… let your imagination run wild!
See you soon
Susy 😻
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 3.36 (Kcal)
- Carbohydrates 0.40 (g) of which sugars 0.27 (g)
- Proteins 0.11 (g)
- Fat 0.17 (g) of which saturated 0.04 (g)of which unsaturated 0.12 (g)
- Fibers 0.02 (g)
- Sodium 0.93 (mg)
Indicative values for a portion of 1 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 for the Cocoa Cake Roll
- 4 eggs
- 3/8 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 tbsp sunflower oil
- 2 tbsp unsweetened cocoa powder
Useful Tools
- Baking tray 12 x 16 inches
- Electric whisks
- Parchment paper
- Spatula
How to Make the Perfect Cocoa Cake Roll
In a large bowl, beat the egg whites with the sugar, adding it gradually.
Add the yolks one at a time and pour in the sunflower oil while continuing to beat with the electric whisks.
Finally, incorporate the sifted flour and cocoa together, gently mixing with a spatula from bottom to top.
Pour the mixture onto a 14 x 16 inches baking tray lined with parchment paper, level the surface well, and bake in a preheated oven at 356°F for 18–20 minutes.
As soon as it’s out of the oven, remove the base from the tray and place it with all the parchment paper on a surface.
Sprinkle the surface with granulated sugar and immediately cover with cling film, folding it under the sides.
This step helps to retain moisture and keep the cake roll soft and elastic, perfect for rolling without breaking.
Storage and Useful Tips
The cocoa cake roll can be stored for 2–3 days well-sealed with plastic wrap.
You can also prepare it in advance and store it in the refrigerator or freezer (rolled and wrapped in plastic wrap).
For a gluten-free version, you can replace the all-purpose flour with very fine rice flour or a gluten-free mix.
If you want a softer and more fragrant effect, add half a vanilla bean or a pinch of cinnamon to the batter.
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