Jelly Roll With Cream – a delicious recipe with eggs, sugar, flour, cocoa powder, heavy cream, coating chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat eggs and sugar until they reach a mousse-like consistency.
2
Gradually stir in sifted flour and cocoa powder.
3
Preheat oven to 180u00b0C (approximately 350u00b0F).
4
Put the batter in a jelly roll pan lined with parchment paper.
5
Bake for about 10-15 minutes, so that edges do not brown or dry out.
6
Place a piece of parchment paper over cake and carefully invert cake onto fresh parchment paper.
7
Remove and discard the old paper.
8
Carefully roll cake into a cylinder.
9
Let cake cool completely with seam side down.
10
When cake is cool, unroll and spread with cream.
11
Roll up again.
12
Melt chocolate and butter together and stir until smooth and pour over cake roll.
13
Decorate with sprinkles.
900
kcal
Calories
63
g
Fat
66
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 eggs, 1/2 cup sugar, 3/4 cup flour, 1 tablespoon cocoa powder, and more.
Yes, Jelly Roll With Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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