These milk chocolate roll cakes are the lighter way to satisfy a chocolate craving: a fluffy cocoa sponge wrapped around a silky cottage cheese cream. For more baking inspiration, try our Moist Carrot Cake with Walnuts and Raisins or our Moist Black Currant Loaf Cake.
Ingredients
For the sponge:
- 4 eggs
- 70 g (1/2 cup + 1 tbsp) flour
- 15 g (2 tbsp) cocoa powder
- 1 tsp baking powder
- Sweetener to taste
For the cream:
- 350 g (12.3 oz) soft cottage cheese
- Sweetener to taste
- Vanilla or vanilla extract to taste
Instructions
- Beat the eggs with the sweetener until fluffy, about 5 minutes.
- Sift the flour, cocoa, and baking powder together; gently fold into the eggs.
- Line a baking sheet with parchment, grease lightly, and spread the batter evenly. Bake at 180C (350F) for about 15 minutes.
- For the cream, simply blend the cottage cheese with sweetener and vanilla.
- Spread the cooled sponge with the cream, roll up or layer, and chill before slicing.
Tips
- Beat the eggs for the full 5 minutes — the volume is what keeps the sponge light.
- Spread the cream on a completely cooled sponge so it doesn't melt.
- For roll-cake technique tips, Allrecipes is a handy resource.
Nutrition: per 100 g: 228 kcal, protein 9.7 g, fat 16.3 g, carbs 10.7 g.