Chocolate Roll Cake (Bánh Cuốn Chocolate)

Chocolate Roll Cake (Bánh Cuốn Chocolate) – Full Recipe

Total Time:

• Prep Time: 30 minutes

• Bake Time: 10–12 minutes

• Chill Time: 1 hour

• Total: Approx. 1 hour 45 minutes

Servings: 8–10 slices

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Ingredients

For the Chocolate Sponge Cake:

• 5 large eggs, room temperature, separated into yolks and whites

• ¾ cup (150g) granulated sugar, divided (½ cup for yolks, ¼ cup for whites)

• ¼ cup (60ml) vegetable oil (neutral oils like canola or sunflower work best)

• ¼ cup (60ml) milk (whole milk is preferred, but low-fat or almond milk works)

• 1 tsp vanilla extract

• ¾ cup (90g) cake flour, sifted

• ¼ cup (25g) unsweetened cocoa powder, sifted

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¼ tsp cream of tartar (helps stabilize the egg whites)

For the Cream Filling:

• 2 cups (480ml) heavy whipping cream, very cold

• 1 cup (120g) powdered sugar

• 2 tsp unflavored gelatin powder

• ¼ cup (60ml) cold water (to bloom gelatin)

For Rolling & Dusting:

• 2 tbsp powdered sugar (for dusting towel and cake)

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Instructions

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Step 1: Prepare Your Pan and Oven

1. Preheat the oven to 350°F (177°C).

2. Line a 12×18 inch jelly roll pan (or rimmed baking sheet) with parchment paper. Lightly spray or brush the sides (not the bottom) with oil.

3. Set a clean kitchen towel on a flat surface. Dust it generously with 2 tablespoons powdered sugar. This will help prevent the cake from sticking when rolling.

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Step 2: Make the Chocolate Sponge Cake Batter

A. Egg Yolk Base

1. In a mixing bowl, whisk the 5 egg yolks with ½ cup sugar until pale yellow, thick, and creamy (about 3–4 minutes).

2. Add the vegetable oil, milk, and vanilla extract. Whisk until fully incorporated.

B. Sift Dry Ingredients

3. Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt into the yolk mixture in 3 parts, folding gently after each addition until just combined. Don’t overmix.

C. Whip Egg Whites

4. In a separate large bowl, beat the egg whites with cream of tartar using a hand or stand mixer until foamy.

5. Gradually add the remaining ¼ cup sugar while beating. Beat until you reach stiff peaks (the peaks stand straight up when the beater is lifted).

D. Combine

6. Gently fold ⅓ of the whipped egg whites into the chocolate batter to lighten it.

7. Then fold in the remaining egg whites in two additions, using a rubber spatula and folding gently to retain airiness. Stop as soon as no white streaks remain.

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Step 3: Bake the Cake

1. Pour the batter into your prepared pan. Smooth the surface evenly using a spatula.

2. Tap the pan gently on the counter to remove large air bubbles.

3. Bake for 10–12 minutes or until the cake springs back when lightly touched and a toothpick comes out clean.

4. Remove the cake from the oven and let it rest for 2–3 minutes in the pan.

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Step 4: Roll the Cake (While Warm)

1. Run a knife along the edges to loosen the cake.

2. Invert the cake onto the prepared sugared kitchen towel.

3. Gently peel off the parchment paper.

4. Starting from the short side, roll the cake up with the towel inside. This sets the “rolled” shape and prevents cracking later.

5. Let the rolled cake cool completely (about 1 hour) at room temperature.

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Step 5: Make the Stabilized Whipped Cream Filling

1. In a small bowl, sprinkle gelatin over ¼ cup cold water and let it bloom for 5–10 minutes.

2. Heat the bloomed gelatin gently (microwave for 10–15 seconds or place over warm water) until just dissolved. Let it cool to about 85°F (29°C)—cool but still liquid.

3. In a chilled bowl, whip the cold heavy cream until soft peaks form.

4. Gradually add 1 cup powdered sugar, beating until medium-stiff peaks form.

5. Slowly drizzle in the cooled gelatin, beating constantly, until the whipped cream holds firm peaks and is smooth and fluffy.

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Step 6: Assemble the Roll Cake

1. Carefully unroll the cooled cake.

2. Spread the whipped cream filling evenly over the surface, leaving a ½-inch border along the edges.

3. Gently re-roll the cake (without the towel), tucking tightly but gently. Use the towel underneath to help roll evenly.

4. Wrap the rolled cake in parchment or plastic wrap and refrigerate for at least 1 hour to set.

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✨ Step 7: Serve

1. Trim the ends with a sharp knife for a clean finish.

2. Dust with extra powdered sugar, drizzle melted chocolate, or pipe extra whipped cream on top if desired.

3. Slice and serve chilled!

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Serving Suggestions:

• Serve with fresh berries (strawberries, raspberries, or blueberries).

• Pair with a dollop of crème fraîche or a scoop of vanilla ice cream.

• A cup of Vietnamese iced coffee or espresso complements it beautifully.

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Tips for Success:

• Use room-temperature eggs for better volume in your sponge.

• Don’t overbake the cake—it needs to stay soft and pliable for rolling.

• If the cake cracks slightly, just dust with cocoa or cover with frosting.

• Refrigerate leftovers in an airtight container for up to 3 days.