Ah, the Storybook Cake Roll! It’s like a fairytale on a plate—whimsical and a bit dramatic, with swirls of creamy filling wrapped in a soft sponge. I remember the first time I tried to make it; the kitchen looked like a floury battlefield, but the end result was nothing short of magical. Imagine the delight of slicing into this enchanting dessert and revealing its hidden layers—it’s like unwrapping a gift, each slice a new chapter.
Steps
- Preheat your oven to 410°F. Beat the eggs with sugar on high speed until they become thick and fluffy, which takes about 5-6 minutes. Gently fold in the sifted cake flour in two batches, ensuring no flour streaks remain, and spread the batter onto a prepared baking sheet. Bake for 7-8 minutes until the top is golden.
- Remove the cake from the oven and take it out of the baking pan. While hot, cover the cake with parchment or wax paper and roll it loosely to prevent cracking. Allow it to cool to room temperature, then unroll it, keeping the same side up for later frosting.
- For the syrup, dissolve sugar in boiling water, then add rum. Let the mixture cool to room temperature.
- Prepare the custard buttercream by whisking together the egg yolk, water, condensed milk, and vanilla off heat. Heat the mixture gently until it thickens, making sure it doesn’t boil, which takes roughly 7-8 minutes. Let it cool to room temperature to thicken further.
- Beat the softened butter on high speed for 5 minutes, scraping as necessary. Gradually add the cooled custard to the butter, mixing on high speed until fully incorporated. Continue to beat for another 2 minutes.
- Split the cream into two. Spread the white cream over the syrup-moistened cake, then roll it tightly. Add cocoa and olive oil to the remaining cream and beat until well mixed.
- Brush the cake with syrup, allowing it to absorb for at least 5 minutes. Spread a thin layer of white cream, roll the cake again, and then cover the rolled cake with a thin layer of chocolate cream.
- Sprinkle cookie crumbs along the sides of the cake, using a scraper to press them in. Pipe any leftover chocolate cream on top of the cake in decorative swirls. Refrigerate the cake until serving.
Ingredients
- 1 cup sifted cake flour
- 3/4 cup granulated sugar
- 5 large eggs, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup hot water
- 3 tablespoons rum (optional, enhances flavor)
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon water
- 1/2 cup sweetened condensed milk (directly from the can)
- 1 cup (2 sticks) unsalted butter
- 1/2 tablespoon olive oil
- 4 tablespoons cocoa powder
- 1/2 cup golden brown cookie crumbs (from about 4 graham crackers)
FAQ
- Can I make this cake roll without rum in the syrup?
- Yes, you can omit the rum if you prefer. The syrup will still add moisture and sweetness to the cake without it.
- What is the purpose of rolling the cake while it’s still warm?
- Rolling the cake while it’s warm helps prevent cracks. It allows the cake to form a shape that it will keep once cooled and re-rolled with the frosting.
- How do I prevent the cake from cracking?
- To avoid cracks, roll the cake gently while it’s hot and let it cool in the rolled shape. This will help maintain its flexibility.
- Can I prepare the cake roll in advance?
- Yes, you can make the cake roll ahead of time. It actually tastes great when chilled, making it easier to slice, and can be stored in the refrigerator until ready to serve.
- How do I achieve a smooth buttercream texture?
- To get a smooth buttercream, ensure the custard mixture is at room temperature before adding it to the whipped butter. Beat thoroughly at high speed to incorporate all the ingredients evenly.
Tips
- Roll the sponge cake while it’s still warm after baking to prevent cracks. This helps the cake maintain its shape and makes it easier to unroll and frost later.
- When preparing the custard buttercream, avoid letting the mixture boil while heating to prevent curdling. Constantly whisking over low heat will ensure a smooth consistency.
- To enhance the chocolate color in the buttercream, add olive oil along with cocoa powder. This not only intensifies the color but also gives a rich, smooth finish.
- Let the syrup soak into the cake for at least five minutes before spreading the white cream filling. This ensures the cake is moist and flavorful throughout.
Equipment
- 11×17 rimmed baking sheet
- Parchment paper
- Mixer with whisk attachment
- Bent icing knife
- Food scraper
- Large Wilton 1M open star tip (or similar piping tip)
