I have made these mini spiral cakes a few times, especially when I need something quick that looks good when sliced and doesn't require elaborate decorations. I usually realize late that I'm craving something sweet, so my first attempts were made in the evening. It's not a fussy cake, and the combination of a simple base with whipped cream and fruits works almost any time.
Quick Info
Total time: about 1 hour
Preparation time: 25 minutes
Baking time: 20-25 minutes
Servings: 8-10
Difficulty: easy
Recipe type: homemade dessert, suitable for snacks or when you need an improvised cake
Ingredients
Base:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons oil
- 4 tablespoons flour
- a pinch of salt
- 1/2 tablespoon cocoa powder
Filling:
- 150 ml liquid cream
- 2 kiwis
- 2 tablespoons strawberry jam
Topping:
- 100 g chocolate
- 50 g butter
- 50 g milk
Optional for serving:
- chocolate candies
Instructions
1. Prepare the base. Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until the mixture becomes firm and glossy.
2. In a separate bowl, mix the yolks with the oil, then pour this over the egg whites and gently fold in, being careful not to deflate the mixture.
3. Add the flour using a spatula, mixing gently from the bottom up. Once everything is homogeneous, divide the mixture into two equal bowls.
4. In one of the bowls, add cocoa and mix gently.
5. Line a round cake pan (the diameter can vary, but it shouldn't be too large) with baking paper and pour in the cocoa mixture. Bake at 180°C until a toothpick comes out clean, about 10-12 minutes.
6. In a lined square pan, pour in the remaining mixture without cocoa. Bake at 180°C for another 10-12 minutes. The base will remain light in color and have a fluffy texture, similar to sponge cake.
7. Allow the bases to cool completely before filling them. If the light base is not perfectly even, level it gently with a long knife.
8. For the filling, whip 50 ml of liquid cream until it thickens, then mix in the strawberry jam. Whip the remaining 100 ml of cream in the same way and combine it with the kiwi pulp (peel the kiwi and mash the pulp with a fork or blender).
9. Cut the light base into three equal strips. Spread two of them with the whipped cream and kiwi, and on the third, spread the cream mixed with the jam. Roll the strips one after another, forming a spiral – essentially, stick the ends together and roll as tightly as possible.
10. Place the cocoa base on a flat plate or serving platter. Put the spiral made from the filled light base on top of the cocoa base.
11. For the topping, melt the chocolate, butter, and milk over low heat, stirring continuously until it becomes a glossy cream. Pour it warm over the cake and spread it with a small spatula or a wide knife.
12. If available, sprinkle some chocolate candies on top, but this is optional.
Why I make this recipe often
I love that it doesn't require complicated ingredients and is a good option when I want a dessert with minimal effort. It assembles quickly, is easy to portion, and I can swap the fruits or jam based on what I have. It holds up well for a day in the fridge.
Tips and Variations
Tips
- For a beautiful spiral, the light base must be completely cooled to avoid breaking when rolling.
- If the bases bake unevenly, level them while they are still warm.
- If using juicy fruits, drain them a bit before mixing them into the cream.
Substitutions
- The strawberry jam can be replaced with any jam that isn't too runny.
- Kiwi can be substituted with mango, banana, pears, or finely chopped berries.
- Liquid cream can be replaced with plant-based cream if it needs to hold its shape longer.
Variations
- Instead of regular chocolate, the topping can also be made with white chocolate, adjusting the amount of milk for consistency.
- For a different flavor, a bit of grated orange zest can be added to the cream.
- The cocoa base can be sliced and also used in the spiral for a marbled effect.
Serving Ideas
- Cut into thick slices with a thin-bladed knife dipped in hot water for clean edges.
- It pairs well with coffee or can be served as a dessert at the end of a meal, cut into small portions.
Frequently Asked Questions
Can it be made a day in advance?
Yes, the cake can be made a day ahead. The base stays soft if kept covered in the fridge.
If I don’t have special pans, can I use any dish?
The bases can be baked in any shape, as long as it's suitable in size, so they aren't too thick or too thin. A base that is too thick will break when rolled.
Is it necessary to put chocolate on top?
It's not mandatory. If you're not in the mood or want to skip the extra calories, you can leave the cake without topping or dust it with powdered sugar.
What can I use instead of liquid cream?
Plant-based cream holds its shape longer, but the taste will be slightly different. I do not recommend cooking cream, as it doesn’t whip the same way.
What type of chocolate is best for the topping?
Milk chocolate or dark chocolate works well. White chocolate is sweeter, but it can be used if that's what you have.
Nutritional Values
Approximately, per serving (out of 10):
- Calories: about 230 kcal
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 13 g
Values may vary depending on the type of chocolate or jam used and how thick each slice is.
Storage and Reheating
It keeps well in the fridge, covered, for 1-2 days. The bases do not harden if covered with foil or a lid. Reheating is not recommended; it should be served cold or at room temperature.
The recipe remains just as good after a few hours in the fridge, and the spiral texture holds up well when sliced.
Quick Info
Total time: about 1 hour
Preparation time: 25 minutes
Baking time: 20-25 minutes
Servings: 8-10
Difficulty: easy
Recipe type: homemade dessert, suitable for snacks or when you need an improvised cake
Ingredients
Base:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons oil
- 4 tablespoons flour
- a pinch of salt
- 1/2 tablespoon cocoa powder
Filling:
- 150 ml liquid cream
- 2 kiwis
- 2 tablespoons strawberry jam
Topping:
- 100 g chocolate
- 50 g butter
- 50 g milk
Optional for serving:
- chocolate candies
Instructions
1. Prepare the base. Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until the mixture becomes firm and glossy.
2. In a separate bowl, mix the yolks with the oil, then pour this over the egg whites and gently fold in, being careful not to deflate the mixture.
3. Add the flour using a spatula, mixing gently from the bottom up. Once everything is homogeneous, divide the mixture into two equal bowls.
4. In one of the bowls, add cocoa and mix gently.
5. Line a round cake pan (the diameter can vary, but it shouldn't be too large) with baking paper and pour in the cocoa mixture. Bake at 180°C until a toothpick comes out clean, about 10-12 minutes.
6. In a lined square pan, pour in the remaining mixture without cocoa. Bake at 180°C for another 10-12 minutes. The base will remain light in color and have a fluffy texture, similar to sponge cake.
7. Allow the bases to cool completely before filling them. If the light base is not perfectly even, level it gently with a long knife.
8. For the filling, whip 50 ml of liquid cream until it thickens, then mix in the strawberry jam. Whip the remaining 100 ml of cream in the same way and combine it with the kiwi pulp (peel the kiwi and mash the pulp with a fork or blender).
9. Cut the light base into three equal strips. Spread two of them with the whipped cream and kiwi, and on the third, spread the cream mixed with the jam. Roll the strips one after another, forming a spiral – essentially, stick the ends together and roll as tightly as possible.
10. Place the cocoa base on a flat plate or serving platter. Put the spiral made from the filled light base on top of the cocoa base.
11. For the topping, melt the chocolate, butter, and milk over low heat, stirring continuously until it becomes a glossy cream. Pour it warm over the cake and spread it with a small spatula or a wide knife.
12. If available, sprinkle some chocolate candies on top, but this is optional.
Why I make this recipe often
I love that it doesn't require complicated ingredients and is a good option when I want a dessert with minimal effort. It assembles quickly, is easy to portion, and I can swap the fruits or jam based on what I have. It holds up well for a day in the fridge.
Tips and Variations
Tips
- For a beautiful spiral, the light base must be completely cooled to avoid breaking when rolling.
- If the bases bake unevenly, level them while they are still warm.
- If using juicy fruits, drain them a bit before mixing them into the cream.
Substitutions
- The strawberry jam can be replaced with any jam that isn't too runny.
- Kiwi can be substituted with mango, banana, pears, or finely chopped berries.
- Liquid cream can be replaced with plant-based cream if it needs to hold its shape longer.
Variations
- Instead of regular chocolate, the topping can also be made with white chocolate, adjusting the amount of milk for consistency.
- For a different flavor, a bit of grated orange zest can be added to the cream.
- The cocoa base can be sliced and also used in the spiral for a marbled effect.
Serving Ideas
- Cut into thick slices with a thin-bladed knife dipped in hot water for clean edges.
- It pairs well with coffee or can be served as a dessert at the end of a meal, cut into small portions.
Frequently Asked Questions
Can it be made a day in advance?
Yes, the cake can be made a day ahead. The base stays soft if kept covered in the fridge.
If I don’t have special pans, can I use any dish?
The bases can be baked in any shape, as long as it's suitable in size, so they aren't too thick or too thin. A base that is too thick will break when rolled.
Is it necessary to put chocolate on top?
It's not mandatory. If you're not in the mood or want to skip the extra calories, you can leave the cake without topping or dust it with powdered sugar.
What can I use instead of liquid cream?
Plant-based cream holds its shape longer, but the taste will be slightly different. I do not recommend cooking cream, as it doesn’t whip the same way.
What type of chocolate is best for the topping?
Milk chocolate or dark chocolate works well. White chocolate is sweeter, but it can be used if that's what you have.
Nutritional Values
Approximately, per serving (out of 10):
- Calories: about 230 kcal
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 13 g
Values may vary depending on the type of chocolate or jam used and how thick each slice is.
Storage and Reheating
It keeps well in the fridge, covered, for 1-2 days. The bases do not harden if covered with foil or a lid. Reheating is not recommended; it should be served cold or at room temperature.
The recipe remains just as good after a few hours in the fridge, and the spiral texture holds up well when sliced.