Description
The Storybook Cake Roll is a delightful dessert featuring a light and airy sponge cake rolled with a rich, creamy filling enhanced by hints of rum and cocoa. This recipe guides you through creating a moist cake base and a luscious filling, perfect for an impressive yet approachable homemade treat.
Ingredients
Scale
Cake Batter
- 1 cup sifted cake flour
- 3/4 cup granulated sugar
- 5 large eggs (room temperature)
- 1/4 cup granulated sugar
- 3/4 cup hot water
- 3 Tbsp rum (optional, I used Bacardi golden rum)
- 1/2 tsp vanilla extract
Filling
- 1 egg yolk
- 1/2 Tbsp water
- 1/2 cup sweetened condensed milk (uncooked, straight from the can)
- 1 cup (2 sticks) unsalted butter
- 1/2 Tbsp olive oil
- 4 Tbsp unsweetened cocoa powder
- 1/2 cup golden brown cookie crumbs (crumbs from 4 graham crackers)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 11×17 rimmed baking sheet with parchment paper to ensure the cake does not stick and to aid in rolling later.
- Make the Sponge Batter: In a mixing bowl, separate the eggs. Beat the 5 large egg whites with 3/4 cup granulated sugar until stiff peaks form. In another bowl, beat the egg yolks, then gently fold them into the egg whites. Gradually sift and fold the 1 cup cake flour into the egg mixture, being careful to maintain the airy texture. Combine 3/4 cup hot water with 3 Tbsp rum and 1/2 tsp vanilla extract; gently fold this liquid into the batter.
- Bake the Cake: Pour the batter evenly into the prepared baking sheet and smooth the top. Bake in the preheated oven for about 15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Prepare the Filling: While the cake bakes, whisk 1 egg yolk with 1/2 Tbsp water in a heatproof bowl. Warm 1/2 cup sweetened condensed milk separately but do not boil. Combine melted 1 cup (2 sticks) unsalted butter with 1/2 Tbsp olive oil, then mix with 4 Tbsp unsweetened cocoa powder until smooth. Slowly add the condensed milk and egg yolk mixture to the butter-cocoa blend, stirring well to form a creamy filling. Mix in the 1/2 cup golden brown cookie crumbs to add texture.
- Roll the Cake: Once the cake is baked, carefully invert it onto a clean kitchen towel sprinkled with sugar to prevent sticking. Peel off the parchment paper and roll the cake gently with the towel while still warm to form the roll shape. Allow it to cool completely in the rolled shape.
- Fill and Finish: Once cooled, unroll the cake gently and spread the prepared filling evenly over the surface. Roll the cake back up without the towel. Refrigerate for at least 1 hour to set the filling and enhance flavor and texture before slicing and serving.
Notes
- For best results, ensure eggs are at room temperature before starting the recipe to achieve maximum volume in the sponge.
- The addition of rum is optional but adds a great depth of flavor; substitute with vanilla extract or omit for a milder taste.
- Be gentle when folding ingredients to preserve the light and airy texture of the sponge.
- Cooling the cake while rolled helps maintain the roll shape without cracking.
- Storage: Keep the rolled cake refrigerated and consume within 3 days for optimal freshness.
