That Vanilla Cake Roll with Chocolate Mousse is a simple and wonderfully tasty dessert suitable for any occasion!
Why is this recipe good
This roll is relatively easy to make, with a great result. It is fluffy, spongy, with nice texture and wonderful taste!
The cake recipe is adapted from The Golden Book of Desserts. I made the filling similar to my Double Chocolate Mousse but added it a bit of instant coffee to intensify the taste.
This roll is not only delicious, it is also a recipe that almost everyone can make! It is a very elegant dessert to serve to your afternoon tea guests or at the end of a nice lunch. It is one of the simplest sweet rolls that you can make!
Alternatively if you are not a big chocolate fan, you may fill the roll with almost any filing you like. Custard cream, jelly or even jam: surely you won’t make a mistake!
What kind of roll is that
This is a simple vanilla cake roll or Swiss Roll, as it is also known. The cake layer is a kind of sponge cake which is baked in a large tin on top of baking paper. The whole preparation is very easy, the only “secret” for success of this recipe is to roll the cake on a tea towel while it is still hot. That way you will ensure that the roll shape would hold after it has been frosted.
How do you serve this roll
You need to refrigerate it for few hours before serving in order to allow the mousse to penetrate into the cake and to moisten it. Trust me, it will be much tastier and satisfying if you wait! You can sprinkle the roll lightly with powdered sugar before serving, or even with cocoa powder, if you prefer.
I am sure you will love this recipe, as it is simple and suitable for any occasion. If you made it, please let me know in the comments how it went!
Vanilla Cake Roll with Chocolate Mousse
- Electric mixer
For the Cake Roll:
- 4 eggs, divided
- 1 cup + 1 tbs / 150 g powdered sugar , + more for sprinkling
- ⅓ cup / 50 g all purpose flour
- 3 tbs / 20 g cornstarch
- pinch of salt
- 2 teaspoons vanilla extract
- 2 tbs water
- Preheat oven to 180 degrees C (350 degrees F). Line a large baking pan (approximately 10 x 13 inch / 25 x 35 cm) with a sheet of parchment paper.
- In a small bowl combine flour and cornstarch and mix to blend.
- In a large bowl beat together egg yolks, powdered sugar and 1 teaspoon vanilla extract until creamy. Add flour and cornstarch and mix carefully with a rubber spatula until combined.
- In another large bowl whip the egg whites and salt until very thick. Carefully fold in the whites to the yolk mixture until well combined.
- Pour the batter into the prepared pan and bake for 15-20 minutes or until golden.
- Sprinkle some powdered sugar over a clean tea towel. Place the baked cake on the towel (with the paper on top). Remove the paper and trim any uneven edges of the cake. Carefully roll up the the cake together with the tea towel. Let cool for 30 minutes.
- In a large mixing bowl whip ⅔ cup (150 ml) cold heavy cream until very thick.
- In a medium heatproof bowl combine the chocolate, broken into pieces, the instant coffee and the remaining heavy cream. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts.
- With a rubber spatula carefully fold the chocolate mixture into the whipped cream until homogeneous. Let cool in the fridge for 1-2 hours before assembling the roll.
- Unroll the cake and remove the towel. Place the cake on top of a sheet of parchment paper. Sprinkle with 1 teaspoon vanilla extract dissolved in 2 tbs water. Distribute the chocolate mousse evenly on top and roll the cake carefully, using the paper as a support. Wrap the rolled cake into the paper and let stay in the fridge for 1-2 hours.
- Before serving sprinkle the roll with powdered sugar.
- Cool the heavy cream for at least 6-8 hours at the top rack of the fridge, before whipping it.
- The same roll can be filled also with jam, buttercream or another kind of frosting, if you prefer.
- Keep the leftovers in airtight container in the fridge for 2-3 days.