Roulade is a classic cake during various Polish celebrations. I’m not surprised, because sponge cake with delicious cream is a really great mix. A simple recipe for an extremely tasty dessert suitable for holidays and other events 🙂
5 large eggs
150 g sugar
150 g flour
2 tablespoons cocoa powder
50 g of grated dark chocolate
1 tablespoon of oil
1 teaspoon of baking powder
300 g heavy cream
250 g mascarpone cheese
2-3 tablespoons of vanilla sugar
1 flat spoon of granulated sugar
60 g grated milk chocolate
Separate the yolks from the whites. Beat the egg whites until stiff, adding sugar at the end of beating. Mix until sugar is dissolved. Add one yolk at a time and a tablespoon of oil while mixing. Combine flour, cocoa powder, baking powder and grated chocolate. Gradually add to the egg mixture and mix until well combined. Pour the batter into a large baking tin lined with baking paper and spread evenly. Bake at 180°C for about 13-15 minutes. After baking, remove from the oven and gently remove the paper from the cake. Put the sponge cake on a cloth and, while still warm, gently and slowly wrap it into a roll (longer side). Allow it to cool.
Whip the cream and add sugars at the end. Beat until ingredients combine. Mix the mascarpone cheese for a while, add the whipped cream in batches, mix until a homogeneous mass is obtained.
Unroll the sponge cake, spread the cream evenly, reducing it at the end. Leave 2 tablespoons of the cream for the topping. Roll the cake and spread the rest of the cream on top and Sprinkle with grated chocolates. Refrigerate for 2 hours before serving 🙂