Vanilla Cake Roll with Chocolate Mousse | Dani's Cookings
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Vanilla Cake Roll with Chocolate Mousse

Prep Time40 mins
Cook Time20 mins
Total Time1 hr


For the Cake Roll:

  • 4 eggs, divided
  • 150 g powdered sugar + more for sprinkling
  • 50 g all purpose flour
  • 20 g cornstarch
  • pinch of salt
  • 2 teaspoons vanilla extract
  • 2 tbs water

For the Chocolate Mousse:


Cake Roll:

  • Preheat oven to 180 degrees C (350 degrees F). Line a large baking pan (approximately 25x35 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.

Chocolate Mousse:

  • In a large mixing bowl whip 150 ml cold heavy cream until very thick (before starting, allow it to sit for 6-8 hours on the top each of the fridge).
  • In a medium heatproof bowl combine the chocolate, broken into pieces, the instant coffee and 50 ml 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.
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