• Prep Time 15 minutes
  • Cook Time 10 minutes
  • Serving For 6 - 8 people
  • Difficulty Normal

Recipe Description

This Chocolate Roll Cake is made from a super light and fluffy chocolate sponge cake with a white chocolate fillings, perfect for a afternoon tea break or dessert.

This recipe is best prepared with Beryl’s Gourmet 75% Extra Dark Chocolate Premium Baking Coins and Beryl’s Gourmet White Chocolate Blend.

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • A:
  • 40g Beryls Gourmet 75% Extra Dark Chocolate Premium Baking Coins
  • 30g fresh milk
  • B:
  • 4pcs egg yolk
  • 1/2 tsp baking powder
  • 20g flour
  • 50g corn oil
  • C (Meringue):
  • 4pcs egg white
  • 75g caster sugar
  • D:
  • 80g Beryls Gourmet White Chocolate Blend
  • 200g whipping cream


  1. Melt (A) together and mix well. Add in (B) to the chocolate mixture. Mix well.
  2. Beat (C) until stiff. Gently fold meringue into chocolate mixture and mix well.
  3. Line up a 10" x 14" tray with parchment paper. Pour batter into tray and bake at 210°C for 8 to 10 minutes. Leave to cool.
  4. Whip (D) together and spread it over the cake and roll. Chill the roll cake before serve.

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