Hello my dear readers,
My recipe today is 5 star cookies exclusive recipe.
Straight Roll Cake.
This cake will cure your root canal. Yes, I am not kidding you.
Specially if you see the dentist.
Now, back to the best cake you will ever make or try.
Description
Straight roll cake is literally the best cake ever to cross my lips.
And trust me, my lips tasted a lots of cakes…I don’t know why I am not listed
in the Guinness World Records.
The straight roll cake is easy to make, rich in Nutella / cheese flavor and moist.
Pure perfection.
So, I will say it again, the best cake ever.
Are you ready to make this sexy, 50 shades of gray cake called Straight Roll Cake?
ACTION TIME
STRAIGHT ROLL CAKE – THE BEST CAKE
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
1 tsp cinnamon
Instructions:
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder, cinnamon and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
Cheese Filling:
8 oz cheese, room temperature
1 2/3 cup icing sugar
1 1/3 cup heavy cream
1 tsp vanilla extract
In a large bowl mix cheese and sugar.
Add 1 tsp vanilla.
In another bowl whip 1 1/3 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.
Now, let’s go back to our cake.
Place the cheese filling by large spoonfuls all over it.
Spread the cheese filling evenly.
Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 1 hour)
Your next step is to make Nutella filling.
Nutella Filling
2 2/3 cups Nutella
2/3 cup heavy cream
1/2 tsp rum
Mix heavy cream for about 3 minutes on high speed.
Add 2 2/3 cups Nutella and mix until incorporated. (about 2 to 3 minutes)
Your last step is to add rum and mix for a second.
Now let’s review the steps:
1.Bake the cake, Cool it.
2.Spread cheese filling
3.Roll the cake
4.Cool it in the freezer
5.Make Nutella filling
Now you are ready for the next step:
Cake Assembly
Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.
Take the roll cake out of the freezer.
Slice it into 9 equal pieces.
Cover the bottom of pan with 3 pieces of roll cake. (trim the slices in order to fit the pan)
Pour Nutella filling on top.
Add 3 pieces of roll cake.
Pour the Nutella filling.
Cover with last 3 pieces of roll cake.
Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.
Keep the cake in the freezer for at least 3 hours or overnight.
Next Day:
Unwrap the cake and cover with chocolate icing.
Chocolate Icing
1 1/3 cups chocolate chips
1/2 cup heavy cream
Melt chocolate and heavy cream using double boiler method.
Decorate with fruits, icing sugar or chocolate. Enjoy and share.
Enjoy and share.
To print the recipe, please check the box below.
Don’t forget:
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Straight Roll Cake
Straight Roll Cake-The best recipe from 5starcookies.com
Ingredients
- 6 large eggs (organic)
- 3/4 cup sugar
- 1 cup flour (AP)
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp cornstarch
- 1 tsp cinnamon
Cheese Filing
- 8 oz cheese, room temperature
- 1 2/3 cup icing sugar
- 1 1/3 cup heavy cream
-
1 tsp vanilla extract
Nutella Filling
- 2 2/3 cups Nutella
- 2/3 cup heavy cream
- 1/2 tsp rum
Instructions
- Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
- Spray with baking spray and set aside.
- Preheat oven to 350 F.
- In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
- Sift the flour, cornstarch, baking powder, cinnamon and salt.
- Add into eggs mixture and fold gently using a spatula.
- Important: Don’t use mixer when adding flour mixture. Fold using a spatula. Be sure that flour mixture is incorporated into eggs mixture.
- Spread the batter on the prepared jelly roll pan. Bake at 350 for 15 minutes. Cool completely. (for about 2 hours)
- In a large bowl mix cheese and sugar. Add 1 tsp vanilla. In another bowl whip 1 1/3 cup whip cream. Fold the whipped cream into cheese/sugar mixture. Keep it in the fridge until ready for use.
- Now, let’s go back to our cake. Place the cheese filling by large spoonfuls all over it. Spread the cheese filling evenly. Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 1 hour)
- Your next step is to make Nutella filling.
- Mix heavy cream for about 3 minutes on high speed. Add 2 2/3 cups Nutella and mix until incorporated. (about 2 to 3 minutes) Your last step is to add rum and mix for a second.
- Now let's review the steps: 1.Bake the cake, Cool it. 2.Spread cheese filling 3.Roll the cake 4.Cool it in the freezer 5.Make Nutella filling
- Now you are ready for the next step: Cake Assembly Line the 9x5 inch loaf pan with 2 layers of plastic wrap. Set aside. Take the roll cake out of the freezer. Slice it into 9 equal pieces
- Cover the bottom of pan with 3 pieces of roll cake. (trim the slices in order to fit the pan) Pour Nutella filling on top. Add 3 pieces of roll cake. Pour the Nutella filling. Cover with last 3 pieces of roll cake. Wrap the whole cake into aluminum foil or plastic wrap and return to freezer
- Keep the cake in the freezer for at least 3 hours or overnight. Next Day:
- Chocolate Icing
- 1 1/3 cup chocolate chips
- 1/2 cup heavy cream
- Melt chocolate and heavy cream using double boiler method.
- Cover the cake. Decorate with fruits, icing sugar or chocolate. Enjoy and share.
Nutrition Information:
Yield: 5 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Are you ready to eat this amazing cake?
Ready….
CONCLUSION
Just one sentence:
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THE BEST CAKE EVER – STRAIGHT ROLL CAKE!
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OTHER OPTIONS
Opera Cake, Opera Life and US
This cake was born in Paris by the legendary pastry chef Cyriaque Gavillon.
He was a pastry artist who created the most amazing cakes and sugar decorations.
When inventing the Opera cake he wanted to create cake for which only one bite would give a taste of the whole cake.
He worked on layers and tastes and came up with what we know today as the OPERA CAKE.
Since we know that there is always a woman behind every man’s success we are not surprised that his wife was the one
who named the cake. She told him it reminded her of the Paris Opera House, Palais Garnier.
And that’s how the Opera cake was born.
So, dear my readers are you ready to sing an Opera? Pardon me, I mean are you ready to make the Opera Cake.
Because I am!
For the full recipe, check the link below
https://www.5starcookies.com/2017/08/07/opera-cake-opera-life-us/
Here Comes Miss America – Boys Watch Out
https://www.5starcookies.com/2016/07/22/comes-miss-america-boys-watch/
Hazelnut Chocolate Rum Cake – Masterful Mix of Texture
Thiscake is a masterful mix of textures. It combines the flavors of hazelnut and chocolate and has a soft, moist, almost a truffle like texture.
I love this cake. And you will too.Trust me you need this recipe because you should have an elegant chocolate cake in your arsenal.
For the full recipe, please check the box below:
https://www.5starcookies.com/2017/07/18/hazelnut-chocolate-rum-cake-masterful-mix-texture/
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and 5 star cookies page
https://foodgawker.com/post/archive/5-star-cookies/
Enjoy and share with all your family and friends.
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for visiting the best food blog 5starcookies.com
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