Description
Delight in this festive chocolate creation, rolled with a creamy filling and topped with whimsical decorations, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Meringue mushrooms (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a jelly roll pan or line it with parchment paper.
- In a medium bowl, whisk together all-purpose flour, cocoa powder, and granulated sugar. Set aside.
- In another bowl, beat eggs until foamy and pale yellow, about three minutes.
- Gently mix in melted butter and vanilla extract into the egg mixture until well combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula to preserve air in the batter.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes or until a toothpick comes out clean.
- Immediately turn out onto a clean kitchen towel dusted with powdered sugar. Roll up the cake tightly in the towel and let it cool completely.
- Once cooled, unroll the cake carefully and spread an even layer of whipped cream filling across its surface.
- Roll the cake back up without the towel this time. Frost with more whipped cream on top.
- Decorate with meringue mushrooms for that festive touch.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Ensure your sponge cake is still warm when rolling to avoid cracking. Customize flavors by adding peppermint extract or orange zest to your filling. Store leftovers in an airtight container in the refrigerator for up to five days.