30 June 2012

Custard Choco Roll Cake

My Very First Custard Roll

Making of Chocolate Sponge Roll cake


3 Eggs
70g Cake flour
80g Sugar
15g   Hersheys Cocoa powder
20g   Unsalted butter (melted)
15g   Whipping cream


  1. Preheat the oven to 180°C.
  2. Line the 11 x 11 inch square baking pan with parchment paper.
  3. Sift the flour with the cocoa powder for at least 3 times. Set aside.
  4. Whisk the egg until lighten add the sugar gradually until thick ribbon stage.
  5. Take 1/4 cup of batter to mix with the warm whipping cream and melted butter.
  6. Add in the flour mixture over the egg batter and fold to combine.
  7. Pour the whipping cream and butter batter back, and fold to combine, note that the batter will be smooth and thick.
  8. Pour the batter into the pan and bake the cake for 15 minutes
  9. Remove from the oven and cover with a slight damp cloth
 Note: This is to maintain the moist of the roll cake. Do not let the damp cloth contact to the cake!

Making of perfect Custard
Ingredients A:
250ml fresh milk, 50gm fine sugar, 100 gm butter
(mix well under low fire)

Ingredients B:
250ml fresh milk, 40gm custard powder, 1 tbsp corn flour(for thickening), 1 egg, a bit vanilla essence, pinch of salt
  1. Blend Ingredients B well and filter the residue
  2. Mix A& B and cook under low fire until it thickens
  3. Let it cool before spreading onto the cake
Cake Rolling

  1. Spread a layer of Nutella as the first coat.
  2. Spread the custard as second coat.
  3. Roll the cake till the other end
  4. Chill roll cake for at least 2 hours
  5. Powder the roll with icing sugar. Serve with strawberries


Post a Comment