PARAGO ® Chocolate Chewy Candy Roll Cake
Chocolate fixes everything! When you’re sad, happy, or excited, chocolate is always the perfect companion to make the situation a whole lot better. With this roll cake, you can eat the whole thing without feeling guilty. It has a perfect balance in its flavors, not too sweet, not too greasy. Incorporating our chocolate chewy candy to the recipe just makes everything more divine and perfect!
Ingredients:
Cream:
- 65g Heavy cream
- 40g Full cream milk
- 8 pieces of PARAGO®️ Chocolate Chewy Candy
- 10g Cocoa powder
- 185g Whipping cream
Sponge Cake:
- 4 Egg yolks
- 25g Icing sugar
- 1g Salt
- 4g Vanilla extract
- 30g Vegetable oil
- 50g Milk
- 55g Cake flour
- 15g Cocoa powder
- 2g Baking powder
- 4 Egg whites
- 65g Castor sugar
Instructions:
Cream:
- Pour the milk, heavy cream, and PARAGO®️ Chocolate Chewy Candies in a saucepan and place it on a stove that is set on low heat. Stir the mixture until the candies are all melted.
- Sift in the cocoa powder, then stir until dissolved and there are no more lumps.
- Then, pour the mixture into a bowl and cover the surface directly with heat-proof plastic wrap. Let it cool slightly, then chill in the fridge for at least 8 hours.
- After fully chilled, combine the candy mixture with the whipped cream in a bowl, and beat them together with an electric mixture using the whip attachment until medium peaks.
- Cover the bowl with plastic wrap, then place it in the fridge for later use.
Sponge Cake:
- Preheat the oven to 160°C.
- Grease a 35cm x 25cm rectangle pan with vegetable oil, then line all the sides of the pan with parchment paper.
- In a bowl, mix the egg yolks, icing sugar, salt, vanilla extract, vegetable oil, and milk with a whisk until emulsified.
- Sift in the cake flour, cocoa powder, and baking powder, and whisk until there are no more lumps.
- In a separate bowl, whip the egg whites with an electric mixer until bubbly. Then, gradually add the castor sugar while continuously mixing.
- When all the sugar is added, keep mixing until the mixture reaches a medium peak.
- Take 2 scoops of the egg white mixture and mix it with the batter using the whisk. After combined, continue to add in ½ of the egg whites. Fold the mixture with a spatula gently until they are almost combined. Add the remaining egg whites, then fold the mixture again until fully combined.
- Pour the batter into the cake pan, then bake it in the oven for 22 minutes.
Cool it on a rack completely before handling.
Assembling the Roll Cake:
- Carefully take the cooled sponge cake out of the pan. Turn the cake pan over, then place the cake on top of the inverted cake pan. Next, turn the cake over onto a piece of parchment paper that is bigger than the cake.
- Peel of all the parchment paper from the cake.
- Place the cake with the shorter sides in front, then cut the right and left edges of the cakes with a serrated knife.
- Spread ¾ of the cream on the cake evenly.
- On the end of the cake that will be rolled, make a mountain with the remaining ¼ of the cream.
- Roll the cake with the help of the parchment paper. Wrap the roll cake with the parchment paper and let it set in the fridge for at least 4 hours.
- Before serving, cut the edges of the roll cake with a serrated knife to reveal the inside.
Recipe Created By: Kathleen.Z.B
Instagram: @zanetta.kitchen
