French Silk Cake Roll Recipe - Easiest Recipe Ever

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French Silk Cake Roll Recipe – Easiest Recipe Ever :- The chocolate cake and the French silk filling that are combined in this cake make for a wonderful combination. Last but not least, it is finished off with whipped cream and, of course, chocolate sprinkles! An adult version of a ho-ho, which I used to like eating when I was a kid, comes to mind when I think of this.

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French Silk Cake Roll Recipe – Easiest Recipe Ever

When compared to serving a store-bought delicacy that is wrapped in plastic, this French Silk Cake Roll exhibits a higher level of sophistication. It is the cake, the French silk filling, and the whipped cream topping that are the components that are necessary for this recipe to be successful in bringing everything together.

Ingredients

CHOCOLATE CAKE

½ cup (63g) all-purpose flour
¼ cup (29.5g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon kosher salt
4 large eggs, room temperature
½ cup (100g) granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 tablespoon coffee, cooled

FRENCH SILK FILLING

2.2 ounces dark chocolate, melted and cooled
½ cup (1 stick or 113g) butter, room temperature
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons cocoa powder
2 large eggs, room temperature

WHIPPED TOPPING

1 cup (238g) heavy whipping cream
¼ cup (31g) confectioners sugar

Instructions

Set oven temperature to 350°F. Put parchment paper into a jelly roll pan that measures 15 by 10. To make removing the cake easier, leave extra parchment paper hanging over the 15-inch sides. It’s not required, but you may optionally use a non-stick spray to coat the parchment paper.

Mix the flour, baking powder, cocoa powder, and salt in a medium-sized bowl until well blended. Put aside.
Whisk eggs and granulated sugar in a another basin until thickened, about 1 minute. Once blended, add the oil, vanilla extract, and coffee (or hot water if you don’t have any).

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Stir to mix in the flour mixture after folding it in. Fill the prepared jelly roll pan with the batter. After smoothing out the batter, lightly tap the counter. Bake for 10 to 12 minutes at 350°F, or until a toothpick inserted into the center comes out with a few crumbs and the center no longer looks wet.

Scatter a fresh dish towel on a spotlessly clean hard surface, like a countertop, and then liberally dust with cocoa powder or confectioners’ sugar. When the cake is done, quickly turn it over onto the freshly cleaned dish towel while wearing oven mitts. Starting from the short end of the cake, roll it tightly by folding about 2 inches of the towel over the edge.

Let cool for two to three hours, or until room temperature is reached. French silk filling (This should be started about half an hour before cake assembly is due.) Chop dark chocolate and heat in 30-second bursts in the microwave until it melts. (approximately one and a half minutes) Put aside.

Add the sugar and butter to the bowl of a stand mixer that has been fitted with the paddle attachment. For one minute, run the mixer on high. Light and fluffy butter and sugar are desired.

Pour in the melted (and slightly cooled) chocolate while running the mixer on low or without one at all. After 30 seconds of combining the ingredients, turn off the mixer and scrape down the sides.

Mix in the chocolate powder and vanilla. Stir for approximately thirty seconds. After adding the eggs, run the mixer for ten minutes on high. The filling should look extremely smooth and glossy, lighten, and gain volume. (After construction, the filling will become darker.)

HEAVY TOPPING Pour the heavy whipping cream into a large basin or the bowl of a stand mixer fitted with the whisk attachment. (A handheld mixer is another option.) Beat for approximately two minutes, or until soft peaks form.

Confectioners sugar should be added and whipped until firm peaks form. (Take off the whisk attachment and check that the whipped topping stays in place.)

ASSEMBLY Carefully unroll the rolled cake, being careful not to rip or break it, after it has cooled for two to three hours. Sitting unrolled, it will become more relaxed. (Remove the cloth and put the cake on a clean sheet pan if you don’t want it dirty.)

Arrange the French silk filler atop, ensuring a ¼-inch gap remains on all four corners. It ought to be a uniformly thin layer. Reroll the cake into a rolled shape gently. After wrapping in plastic wrap, chill for a minimum of two hours.

Spread your homemade whipped topping, or cold whip, evenly over all exposed areas after refrigerating.
Add chocolate shavings on top. Serve right away or keep cold until ready to serve. (I always trim the ends to make it seem prettier before serving.)

Nutrition

Calories: 660kcal
Carbohydrates: 53g
Protein: 10g
Fat: 50g
Saturated Fat: 28g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 14g
Trans Fat: 0.05g
Cholesterol: 190mg
Sodium: 136mg
Potassium: 162mg
Fiber: 5g
Sugar: 38g
Vitamin A: 1186IU
Vitamin C: 0.4mg
Calcium: 79mg
Iron: 1mg

Notes

Note 1: I use an oven with the fan feature set on for this dish. To ensure that the sponge cake bakes at the same pace as mine, you will need to up the baking temperature to 185°C (365°F) if your oven has a fan function. This is because the fan forced feature cooks food faster.

Note 2: The egg whites should be mixed in a bowl without any fat remnant in it, as any fat residue would hinder the correct whipping up of the meringue.

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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