Perfect for Everyday Snacking !
Do you ever get the irresistible craving for cake 🍰?
This recipe is a simple cake made with leftover ingredients, originally adapted from my cocoa roll cake recipe. The sponge for roll cakes is quite straightforward, using just eggs, sugar, and flour, making it a quick choice for a snack when you’re in the mood for a bit of sponge cake. It’s easy to make and surprisingly delicious, giving you that little touch of luxury. It’s the perfect recipe for using up extra heavy cream and more.
If you don’t have cocoa powder on hand, you can skip it and make a regular sponge cake.
Decorate it with any fruits or toppings you have at home on top of the whipped cream, and you have a simple and delicious cake ready to enjoy.
Cocoa Roll Cake
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Ingredients:
- 3 Eggs
- 65g Sugar
- 45g Flour
- 15g Cocoa Powder
- 250cc Heavy Cream
- 30g or 2 tbs Sugar for whipped cream
- 1/2 tsp Vanilla Extract (optional)
- 250g Strawberries
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Instructions
- Sift the cake flour and cocoa. Line the baking pan/mold with parchment paper.
- Separate the eggs into egg yolks and egg whites.In a separate bowl, gradually mix sugar into the egg whites while whisking until they form stiff peaks. Mix the egg yolks gently. Gradually incorporate the sifted flour/cocoa powder.
- Pour the batter into the baking pan/mold, using a spatula or similar tool to level it out. Tap the mold a few times from top to bottom to remove any trapped air.
- Bake at 350 degrees Fahrenheit for 10 minutes.
- While it’s baking, mix sugar and vanilla extract into the heavy cream to make whipped cream and slice about 3-5 strawberries.
- Once the cake is baked and cooled, cut it in half. Spread whipped cream on one half, then arrange sliced strawberries on top of the cream. Add another layer of whipped cream. Place the other half of the cake on top, spread whipped cream on it, and decorate with more whipped cream using a piping bag. Add strawberries for decoration, and your cake is ready!