Ingredients
Cake:
1/4
1/2
Ganache frosting:
Cream filling:
Cooking Steps
Cake:
Take a large bowl and add the dry ingredients.
Beat the egg yolk and whites separately
till they turn creamy (This helps retain the airy texture while baking).
Next, add the egg yolk and combine it with the dry ingredients.
Add half the quantity of the egg whites to the mixture and blend well.
Fold the rest of the egg white with
gentle movements to retain the airy texture (Use a spatula to scoop and
fold for good results).
Take a rectangular pan, grease and pour
the batter (Tap the batter or use a spatula to spread equally. Use a
long rectangular pan so the cake takes the shape and makes it easier
while rolling it later).
Bake at 180 degrees for 10-15 minutes.
Check once after 10 minutes by inserting a toothpick all the way. It
should come out clean, if not, continue for 5 more minutes. (Do not
over-bake as it turns very dry).
To make it easier to roll the cake,
spread a clean plain towel or a clean piece of cotton cloth on the
counter (Use a sieve to sprinkle the sugar powder equally on the cloth).
Once the cake is done, let it cool for
1-2 minutes. Then flip and turn it over on to the cloth. Remove the
baking paper attached to the bottom which is the top now.
Expert tip: While flipping the cake, you can use a chopping board to
cover the plan and then turn it over quickly.
Gently and firmly roll the cake all the
way with the towel and let it sit for a while (this helps get the cake
roll shape and helps to avoid the cake from breaking).
Expert tip: Roll the cake when it is hot to avoid breakage.
Ganache frosting:
Take a small bowl and combine dark
chocolate, butter, vanilla and salt (if you want to avoid the bitterness
of dark chocolate, you can use less cocoa percentage or milk
chocolate).
Take a small saucepan and heat the heavy
cream over low heat until you see it foam up or bubble in the corner.
Pour it over the chocolate mix and let
sit for 5 minutes. Later, stir it well to blend and set it aside to
cool.
Cream filling:
Take a large bowl and whip the heavy
cream until it holds shape with an electric hand blender (Do not overdo
it).
Add powdered sugar (to taste) and
vanilla essence. Continue to whip until stiff peaks form. Then set it
aside.
Making the cake roll:
Once the cake cools completely, gently and carefully unroll the cloth.
Take a spatula and spread an even layer
of whipped cream over it. Leave the sides of the cake empty to avoid the
cream from overflowing while you roll again.
Gently roll the cake to the end without the cloth and move it to a tray.
Use a spatula to coat the outside of the roll with the chocolate ganache frosting.
Voila! It’s ready. For the final touch,
you can use a fork or a serrated knife to create the log-like texture on
top.