Chocolate Roulade Cake
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(0 votes)
Health Score:
5,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
188
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 kcal | (9 %) | ||
| Protein | 3.98 g | (4 %) | ||
| Fat | 11.24 g | (10 %) | ||
| Carbohydrates | 17.59 g | (12 %) | ||
| Sugar added | 9.61 g | (38 %) | ||
| Roughage | 0.42 g | (1 %) |
more nutritional values
| Vitamin A | 161.24 mg | (20,155 %) | ||
| Vitamin D | 1.09 μg | (5 %) | ||
| Vitamin E | 1.93 mg | (16 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 0.94 mg | (8 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 28.7 μg | (10 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.45 μg | (1 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 0.16 mg | (0 %) | ||
| Potassium | 33.88 mg | (1 %) | ||
| Calcium | 18.94 mg | (2 %) | ||
| Magnesium | 3.61 mg | (1 %) | ||
| Iron | 1.14 mg | (8 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.12 mg | (2 %) | ||
| Saturated fatty acids | 6.49 g | |||
| Cholesterol | 88.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- ½ cup superfine caster sugar (plus extra for sprinkling)
- 4 eggs
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 2 tablespoons hot water
- For the filling
- 1.333 cups cream (48% fat)
- vanilla extract
- 2 tablespoons powdered sugar
- To decorate
- 1 tablespoon cocoa powder
How healthy are the main ingredients?
eggPreparation steps
1.
For the cake: preheat the oven to 220°C (200° fan) 425°F gas 7. Grease a 22.5cm x 32.5cm|9" x 13" Swiss roll tin and line with non-stick baking paper.
2.
Place the sugar and eggs in a mixing bowl and whisk until thick and very pale, using an electric whisk, until the beaters leave a trail on the surface.
3.
Sift in the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Lightly stir in the hot water until blended.
4.
Pour into the tin, tilting it so that it covers the whole surface. Bake for 7-9 minutes until firm and springy to the touch.
5.
Sprinkle a sheet of non-stick baking paper (a little larger than the tin) with 2 teaspoons caster sugar.
6.
Turn out the cake on to the sugared paper. Peel away the lining paper and trim the edges. Roll up the cake loosely lengthways, with the paper inside and leave to cool completely.
7.
For the filling: whisk the cream, vanilla and icing sugar until thick.
8.
Unroll the cake and remove the paper. Spread the cream evenly over the surface, then roll up, with the help of the paper.
9.
To decorate: sift the cocoa powder over the top.
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