We always have chocolate cake roll with sweetened whipped cream filling, so I decided to experimenting on a new flavor– just because I’ve wanting to get rid of the lemons in my fridge since long long ago. I personally like it for its refreshing taste, but the rest of the family are not a fan of the lemon whipped cream. Oh well, it doesn’t mean I won’t make this filling anymore, because when it comes to food in our house, I RULE (that’s right, Queen of the Chennaults!).
Chocolate Cake Roll with Lemon Whipped Cream 巧克力蛋糕卷 (檸檬奶霜餡)
Egg yolk mixture:
6 egg yolks
3 tbsp sugar
2 tbsp milk
2 tbsp oil
1/4 tsp salt
5 tbsp cake flour
3 tbsp unsweetened cocoa powder
1 tsp hot water
Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
1/3 cup sugar
3/4 cup whipping cream– see note below
4 tbsp powder sugar
2 tbsp fresh lemon juice, or adjust to taste
- Preheat oven to 350°F, place a oven rack in the middle of the oven. Line the bottom and 4 sides of a 15 x 10 x 1 inch jelly roll pan.
- In a big bowl, whisk egg yolks and sugar with a balloon whisk until it is pale yellow and fluffy, scrape the bowl several times. Add in milk, oil and salt. Mix well.
- Sift in cake flour and cake flour in 3 batches, mix well until the batter is smooth after each addition. Add in hot water, mix well again.
- Whip egg whites in a dry clean mixing bowl (I use KitchenAid stand mixer) on high speed (KA speed 8) until bubbles are small and no visible clear egg whites. Add in cream of tartar and continue whipping on high speed (speed 8). Scrape down the bowl if necessary.
- When egg whites turns white and the bubbles becomes very tiny, slowly pour in sugar. Continue whipping on high speed (speed 8), scraping down the bowl once, until it has a sheen appearance like a pearl. When you lift the whisk upside down, the egg whites will form a soft curl at the end of the tip (this is called soft peak. If the curl is too much then it’s not ready yet– continue whipping). Turn to low speed (speed 4) and whip for another 1-2 minutes. This is to remove any big bubbles in the egg whites so the cake will have a more delicate, fine texture.
- Gently fold in whipped egg whites into yolk mixture in 3 batches. Slowly pour batter onto the prepared jelly roll pan. Spread and smooth the top. Tap the pan a couple of times and bake at the middle rack of the oven for 15-18 minutes. Lightly press the top of the cake, if it springs back then the cake is done. Remove from the oven.
- Transfer the cake (with parchment) onto a cooling rack. Flatten out parchment paper on 4 sides of the cake (see picture below). Cool for 5 minutes until the cake is not too hot to touch.
- Place another piece of parchment paper (larger than cake) on top of the cake. Carefully and quickly flip cake and 2 sheets of parchment papers over (so the cake crust will face out when rolled up). With the long side facing you, roll up the cake like a jelly roll (see picture below). This is to hold the shape while cooling and make rolling up later easier.
- While the cake is cooling, prepare fillings by whipping cream, powder sugar and lemon juice. Do not over whip (the mixture will start looks clumps) or it will becomes butter (in this case, just add in a little whipping cream and whip again).
- Unroll cooled cake, spread lemon whipped cream onto the cake, with a very thin layer of whipped cream at the end of the cake. Roll up the cake again, then wrap up with parchment paper or cling wrap. Chill in the fridge before serving. Before slicing each piece, run knife in hot water and wipe dry with a paper towel to ensure a nice clean cut.
- Whipping cream: As you can see from the pictures, I used too much whipping cream… should cut down to 1/2 cup whipping cream.