ROLLED CAKE WITH CREAM FILLING RECIPES

CREAM-FILLED CHOCOLATE CAKE ROLL RECIPE: HOW TO MAKE IT

Cream-Filled Chocolate Cake Roll Recipe: How to Make It image

This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape.

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 22

Ingredients

2 eggs, separated
4 tablespoons sugar, divided
2 tablespoons water
1/4 teaspoon vanilla extract
3 tablespoons whole wheat flour
2 tablespoons all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
FILLING:
1 cup heavy whipping cream
1-1/2 teaspoons confectioners' sugar
1-1/2 teaspoons instant chocolate drink mix
GLAZE:
1/4 cup sugar
2-1/4 teaspoons cornstarch
1-1/2 teaspoons baking cocoa
Dash salt
1/4 cup water
1-1/2 teaspoons canola oil
1 tablespoon butter
1/4 teaspoon vanilla extract

Steps:

In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. , Spread into an 11x7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter., For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving.

Nutrition Facts : Calories 296 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 28g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CHOCOLATE SWISS ROLL WITH CREAM FILLING | READY SET EAT

Chocolate Swiss Roll with Cream Filling | Ready Set Eat image

Swiss chocolate cake baked in a jellyroll pan, filled with fluffy whipped cream and rolled into a beautiful cake roll

Provided by ReadySetEat

Total Time 120 minutes

Prep Time 45 minutes

Yield 10

Number Of Ingredients 10

Ingredients

PAM® Baking Spray
1/4 cup confectioners' sugar
4 eggs
1 pkg (15.25 oz each) Duncan Hines® Signature Swiss Chocolate Cake Mix
1/2 cup water
1/4 cup vegetable oil
CREAM FILLING:
1-1/2 cups heavy (whipping) cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 2 minutes more.
Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel Cool completely, 45 minutes to 1 hour.
Pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
Gently unroll cake and spread whipped cream evenly over. Use the towel to help roll the cake back up. Place on serving plate and dust with a little more confectioners’ sugar, if desired. Refrigerate 30 minutes. Slice and serve.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 402

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