Italian Roll Cake
Italian Roll Cake

Hi everyone, Welcome to my recipe page. Today, I will show you a way to make a distinctive dish, italian roll cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Italian Roll Cake is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Italian Roll Cake is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook italian roll cake using 19 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Italian Roll Cake:
  1. Choux Pastry:
  2. 40 grams Butter
  3. 60 grams Water
  4. 50 grams Cake flour (sifted)
  5. 1/2 tsp Sugar
  6. 1/3 tsp Salt
  7. 1 1/2 Egg
  8. 1 Sliced almonds
  9. Roll Cake Sponge:
  10. 2 Eggs
  11. 50 grams Sugar
  12. 50 grams Cake flour
  13. Cheese Cream:
  14. 170 grams Cream cheese
  15. 100 grams Plain yogurt
  16. 40 grams Sugar
  17. 1 Candied chestnuts
  18. To finish:
  19. 1 Powdered Sugar
Instructions to make Italian Roll Cake:
  1. Heat and melt the cream cheese and yogurt. When the cream cheese has melted completely, add the crushed candied chestnuts. Mix together, and chill in the fridge.
  2. Make the choux pastry. Combine the butter, water, sugar and salt, and melt over heat.
  3. When it starts bubbling, add all the cake flour and turn off the heat. Combine everything together quickly with a spatula, and mix well.
  4. Add the beaten egg to Step 3 little by little, and mix really well until the batter becomes smooth.
  5. When the batter becomes thick and creamy, it's ready. If you add too much egg to the batter, the choux pastry won't puff up. Adjust the amount of eggs depending on the size of the eggs.
  6. Pour the batter into a baking tray, spread the batter with a scraper, holding it at an angle.
  7. Scatter the sliced almonds on top.
  8. Bake in a preheated oven at 200℃ for 10 minutes. Then lower the temperature to 180℃ and bake for 5 more minutes.
  9. When it's baked, cool it a little, and cover with cling film to cool further.
  10. Make the roll cake sponge. Add the sugar to the eggs, and whip until the mixture becomes pale and creamy.
  11. Sift in the cake flour and mix.
  12. Mix really well until it's smooth.
  13. Bake in a preheated oven at 200℃ for 11 minutes. When it's baked, cool it down covered with a lid or parchment paper so that it won't dry out.
  14. Spread the choux pastry on a sheet of parchment paper, facing the side with sliced almonds down. Thinly spread the cheese cream from Step 1 over the pastry.
  15. Place the roll cake sponge on top of the choux pastry, and spread the rest of the cheese cream.
  16. Roll up the cake tightly using a sushi mat. Put the cake wrapped in a sushi mat in the fridge and chill overnight.
  17. Sprinkle with powdered sugar before serve.
  18. It's done.

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