Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, white roll cake with white chocolate. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Inspired by the white desserts in Hokkaido, we're making a light-as-air cake with the subtle sweetness of white chocolate. And this gorgeous snow white roll cake is just that! Effortlessly beautiful and quick to make.
White Roll Cake with White Chocolate is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. White Roll Cake with White Chocolate is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have white roll cake with white chocolate using 11 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make White Roll Cake with White Chocolate:
- Prepare Roll cake batter
- Prepare ・Egg whites
- Prepare ・Sugar
- Make ready ・Cake flour
- Make ready ・Vegetable oil
- Take ・White chocolate
- Prepare ・Milk
- Get For the chocolate cream
- Get ・Heavy cream
- Take ・Sugar
- Make ready ・White chocolate
You need a few bowls, a sifter/sieve, and a handheld or stand mixer fitted with a whisk. This easy matcha cake recipe is a simple Japanese swiss roll cake recipe for a matcha dessert. Check out this easy matcha white chocolate roulade from baker and former GBBO winner Edd Kimber. Undecorated cake (finished cake roll without the chocolate shards and sugar pearls) can be stored in an airtight container in the fridge for up to two days.
Instructions to make White Roll Cake with White Chocolate:
- To make the roll cake batter: Line a baking sheet with parchment paper. Preheat the oven to 170°C.
- Microwave the white chocolate and milk together to melt. When melted, add the vegetable oil to mix in.
- Add the sugar little by little to the egg whites. Whisk with a hand mixer to make a meringue. Be careful not to make it too hard.
- Add the sieved flour little by little, mix with a spatula.
- Add the meringue into Step 2's bowl.
- It looks like this.
- Put the mixture back to Step 4's bowl. Mix well evenly.
- Pour the batter into a sheet and bake for about 12-13 minutes at 170°C.
- The cake will be slightly browned after baking. Cover with plastic wrap on the top and let cool.
- Whisk the heavy cream and sugar. Then add the dissolved chocolate and mix in.
- Remove the wrap from the cake, place the cake on the plastic wrap.
- Spread the cream on the browned side. Spread it thickly at the front and make a bit of a mound at the end.
- Roll it up from the front. Place the roll with the sealed side down. Fold both ends tightly with plastic wrap, and let it cool in the fridge.
- It's done! You can really taste the white chocolate. Decorate to your liking.
- As there is chocolate inside, the cake will harden quickly, so eat it as soon as possible. It's best to eat it on the day you make it!
This White Chocolate Cake is both decadent and delicious! White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect. I may be just a little bit obsessed with how pretty and perfectly matchy the monochrome colors worked out here. This White Chocolate Mousse Cake may look complicated, but this baking recipe couldn't be more easy to create with the help of a Pillsbury™ Moist Supreme® White Premium Cake Mix and M&M's Milk Chocolate XMAS Minis Baking Bits. Serve it at your holiday party or wrap the slices up in a festive.
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