German Chocolate Cake Roll
Directions
Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.
Ingredients
- 1 cup evaporated milk
- 2 1/4 cups granulated sugar
- 3 large egg yolks plus 3 large eggs, at room temperature
- 1 1/4 cups (2 1/2 sticks) unsalted butter; 1 stick cubed, 1 1/2 sticks softened
- 3 teaspoons vanilla extract
- 1 2/3 cups sweetened coconut, toasted
- 1 cup chopped pecans
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder, plus more for dusting
- 1 ounce bittersweet chocolate, finely chopped
- 1/3 cup strong hot coffee
- 1/3 cup buttermilk
- Confectioners' sugar, for dusting
Raspberry Roll Cake
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 tspn vanilla
- 3/4 cup all-purpose
- 1 tspn baking powder
- 1/4 tspn salt
- Powdered Confectioner's sugar - for dusting
- 2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)
Sponge Cake Roll
Preparation:
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners' sugar.
Bolu Gulung - Roll Cake
Bolu Gulung is a Swiss roll or jelly roll, a type of sponge cake roll. This type of cake made of thin cake and jelly. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in circular slices.
Roll cake originated in Central Europe, but not in Switzerland. It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge. It is a traditional German, Hungarian and probably Austrian type of cake. The shape of the Swiss roll has inspired usage of the term as a descriptive term in other fields, such as in optics.