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Before you jump to Chocolate Roll Cake recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.
Ingesting healthy foods makes all the difference in the way we feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy types contributes to a more healthy feeling. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it’s tough to find healthy foods for snacks between meals. You can spend several hours at the supermarket searching for an ideal snack foods to make you feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?
If you are looking for a speedy snack, you can’t go wrong with a whole grain one. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. When you have to have a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than highly processed grains found in white bread.
You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to chocolate roll cake recipe. To make chocolate roll cake you need 9 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Chocolate Roll Cake:
- Take 6 large egg yolks
- You need 45 gr Canola oil
- You need 50 gr milk (1% or 2% or whole milk will work)
- Prepare 75 gr cake flour
- Take 30 gr cocoa powder
- Get 6 large egg whites
- Use 120 gr sugar
- Get Filling
- Prepare Swiss meringue buttercream (the recipe is in my cookpad)
Instructions to make Chocolate Roll Cake:
- Preheat the oven to 350°F. Prepare a baking sheet size 15x11 inch, then line it with parchment paper.
- Beat the egg yolks with a hand whisker until they are well mixed. Add oil and milk. Stir well.
- Sift the flour and cocoa powder, then pour into the egg yolk mixture. Stir until the batter looks smooth.
- Beat the egg whites with an electric mixer until foamy. Add sugar in 3 stages while continuing to beat. Beat the egg whites until firm peak.
- Spoon the egg white meringue into the egg yolk mixture in 3 stages. Fold the batter in with a spatula until evenly mixed.
- Pour the batter in the pan. Bake until cooked for about 15 minutes. Do a skewer test. When the skewer comes out clean, it means the cake is done.
- Once cooked, remove the cake from the oven. Turn the cake over the cooling rack. Remove the parchment paper and then immediately rolled (cake is still in hot condition) with parchment paper.
- Allow the cake to cool completely. Open the cake roll, then spread with buttercream (I use buttercream with the recipe 👉 # pib_swissmeringue).
- Roll the cake back. Wrap tightly with parchment paper, keep it in the refrigerator for at least 1 hour so that the cake sets and then slice it.
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