Kathrin`s Chocolate Roll
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 7 tablespoon sugar
- 7 tablespoon oil
- 1 ½ teaspoon baking powder
- 6 tablespoon flour
- 2 tablespoon baking cocoa
- 250 ml cream
- 1 pack cream stabilizer
- cocoa powder, instant (e.g. Nesquik)
For dusting:
- Cocoa powder or powdered sugar
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar until frothy. Add the oil and baking powder. Now gradually fold in the flour and baking cocoa. Spread the dough on a baking sheet lined with baking paper and bake for 10 minutes at 175 degrees.
- After baking, turn the sponge cake from the baking sheet onto a clean tea towel, carefully peel off the baking paper and use the tea towel to roll up the sponge cake. Cool on a wire rack.
- Whip the cream with the cream stabilizer and cocoa powder (e.g. Nesquik) until stiff and place in the refrigerator.
- When the biscuit has cooled down, roll it up carefully and spread the chocolate cream on top. Now roll up again carefully and dust with cocoa or powdered sugar.
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