This kids-special dessert is just an artistic way of presenting a chocolate cake with fresh whipped cream. Undoubtedly being the most awe-striking way of doing so. The contrast of brown and white colors, arranged in a spiral form indeed has a hypnotizing appeal to it.
The recipe is pretty much similar to that of a cake, taking care that it is not too moist as it would cause difficulty in rolling out the flat baked cake.
Yield: Almost 16 cupcakes
- ¾ cup (185 grams) milk
- 3 teaspoons vinegar
- 2/3 cup (150 grams) unsalted butter, softened
- 1 cup (160 grams) fine sugar
- 1 teaspoon vanilla essence
- 1 cup(160 grams) all-purpose flour
- A pinch salt
- 1 ½ (6 grams) teaspoon baking powder
- ½ (4 grams) teaspoon baking soda
- 5 tablespoon (35 grams) cocoa powder
- Preheat oven to 375 degrees F (165 degree Celsius). Grease a flat baking pan and line it with parchment paper and keep aside.
- Mix milk and vinegar and keep aside to ferment.
- Whisk butter and sugar in a medium sized bowl until mixture becomes fluffy and creamy. Add vanilla essence to it and mix.
- In a separate bowl sift together flour, salt, baking powder and baking soda.
- Add flour mixture to the butter mixture and mix until everything is combined.
- Pour the batter to 1 cm thickness and bake at 375 degrees F (165 degree Celsius) for 20-25 min or until toothpick inserted comes out clean.
- Gently remove the parchment paper from the cake and keep it on a flat surface. Spread fresh cream and some powdered sugar on one side of cake. Start rolling with the help of the parchment paper. Cut it into 2 cm thick slices.
- Do not make a Swiss roll of a crumbly cake. It is sure to break into pieces.