I often prepare this roll when I have a few eggs left and I feel like something quick. The batter is ready in less than 20 minutes and doesn't require complicated ingredients. It helps a lot that I can fill it with whatever I have on hand, but I usually use strawberries and a bit of chocolate cream. The process is simple and goes quickly if you have the tray prepared in advance.
Quick Info
Total time: about 40 minutes (preparation + baking + cooling)
Preparation time: 15-20 minutes
Baking time: 10-15 minutes
Servings: 8 slices
Difficulty: easy
Recipe type: quick dessert, suitable for simple occasions or when you want something sweet without complications
Ingredients
4 eggs
2 tablespoons of sugar
4 tablespoons of flour
1 tablespoon of oil
1 tablespoon of cocoa
3 tablespoons of chocolate cream
whipped cream (to taste, for decoration)
strawberries (for filling and decoration)
This is enough for a standard baking tray.
Preparation method
1. Break the eggs and separate the egg whites from the yolks. Put the egg whites in a large bowl, add a pinch of salt, and beat them until they form a stiff foam, similar to meringue. It takes a bit of patience if you use a manual whisk.
2. In another bowl, mix the yolks with the sugar and oil. Don't overdo it, just enough to combine and dissolve the sugar.
3. Add the flour to the yolks and mix again until you get a smooth mixture.
4. Gently fold in the beaten egg whites, a little at a time, using a spatula, from top to bottom. It's important not to mix too vigorously so you don't lose the air from the egg whites.
5. Take a spoonful of this mixture and put it in a small glass or bowl. Mix in the cocoa here to get a paste that you'll use to create the design on the batter.
6. Prepare the baking tray: place parchment paper on the bottom. With a teaspoon, take some of the cocoa mixture and form small circles or other shapes on the paper.
7. Pour the remaining white mixture on top, being careful not to disturb the design.
8. Bake in a preheated oven at 180 degrees for 10-15 minutes. The batter should not brown too much, just be slightly elastic to the touch.
9. Meanwhile, dampen a kitchen towel, wring it out well so it's just moist, not wet.
10. When you take the batter out of the oven, carefully flip it onto the damp towel. Slowly peel off the parchment paper.
11. Roll the batter tightly in the towel while it's still warm, without forcing it. Let it cool completely this way, about 10-15 minutes.
12. Unroll the batter and spread the chocolate cream on it. You can use a knife or a spatula.
13. Place slices of strawberries on top of the cream. Don’t fill it too much, so it doesn’t break when rolling.
14. Roll the batter back up carefully.
15. For decoration, top the roll with whipped cream and extra slices of strawberries. Refrigerate for at least 2 hours before slicing.
Why I make this recipe often
I like it because it’s a simple, quick roll and doesn’t have fancy ingredients. It easily adapts to what I have in the fridge, and the batter comes out fluffy almost every time. It goes very well with coffee or as a dessert after a regular meal.
Tips and variations
Tips
- If you have a mixer, the egg whites whip much faster.
- The batter should be rolled while it’s still warm; otherwise, it will break.
- Parchment paper prevents sticking; it won’t come out easily if you use the tray directly.
- For a clearer design, the cocoa mixture should be slightly thicker.
Substitutions
- You can use any chocolate cream or thicker jam instead of chocolate cream.
- Instead of strawberries, raspberries, sour cherries, or even thinly sliced bananas work.
- Whipped cream can be omitted if you don’t like it or you can replace it with lightly whipped Greek yogurt.
Variations
- Instead of cocoa, try a little cinnamon in the mixture for the design.
- The batter can be spread with sweet cream cheese for a lighter version.
- If you want a more festive roll, sprinkle almond flakes over the cream before rolling the batter.
Serving ideas
- Serve the slices cold, straight from the fridge.
- It pairs well with a fruit sauce or a bit of ice cream if you have guests.
- The slices look better if cut with a very sharp knife.
Frequently asked questions
1. How do I prevent the batter from cracking when rolling?
Roll the batter while it’s warm and use the damp towel. If it cools completely in the tray, it becomes rigid and cracks.
2. What type of chocolate cream is suitable?
Almost all types work – from Nutella to simple spreadable cream, even melted chocolate mixed with a bit of butter.
3. Can I prepare the roll a day in advance?
Yes, it keeps well in the fridge and actually slices better the next day.
4. What can I substitute for sugar?
You can use powdered sugar, coconut sugar, or sweetener, but the texture of the batter may be slightly different.
5. Does the roll turn out the same with whole wheat flour?
It will be a bit denser and not as airy, but it works for anyone wanting a more rustic version.
Nutritional values
Approximately, for one slice (out of 8):
- Calories: 140-170
- Protein: 4-5 g
- Carbohydrates: 18-20 g
- Fats: 5-7 g
Values vary depending on how much whipped cream and chocolate you use. The batter is relatively light; the filling matters more for the caloric intake.
Storage and reheating
The roll keeps well in the fridge, covered, for up to two days. I do not recommend reheating it, as whipped cream and fruits do not hold up well at temperature. If you want to serve it softer, take it out of the fridge 10-15 minutes before slicing. I do not recommend freezing – the texture is lost, and the fruits release water.
Quick Info
Total time: about 40 minutes (preparation + baking + cooling)
Preparation time: 15-20 minutes
Baking time: 10-15 minutes
Servings: 8 slices
Difficulty: easy
Recipe type: quick dessert, suitable for simple occasions or when you want something sweet without complications
Ingredients
4 eggs
2 tablespoons of sugar
4 tablespoons of flour
1 tablespoon of oil
1 tablespoon of cocoa
3 tablespoons of chocolate cream
whipped cream (to taste, for decoration)
strawberries (for filling and decoration)
This is enough for a standard baking tray.
Preparation method
1. Break the eggs and separate the egg whites from the yolks. Put the egg whites in a large bowl, add a pinch of salt, and beat them until they form a stiff foam, similar to meringue. It takes a bit of patience if you use a manual whisk.
2. In another bowl, mix the yolks with the sugar and oil. Don't overdo it, just enough to combine and dissolve the sugar.
3. Add the flour to the yolks and mix again until you get a smooth mixture.
4. Gently fold in the beaten egg whites, a little at a time, using a spatula, from top to bottom. It's important not to mix too vigorously so you don't lose the air from the egg whites.
5. Take a spoonful of this mixture and put it in a small glass or bowl. Mix in the cocoa here to get a paste that you'll use to create the design on the batter.
6. Prepare the baking tray: place parchment paper on the bottom. With a teaspoon, take some of the cocoa mixture and form small circles or other shapes on the paper.
7. Pour the remaining white mixture on top, being careful not to disturb the design.
8. Bake in a preheated oven at 180 degrees for 10-15 minutes. The batter should not brown too much, just be slightly elastic to the touch.
9. Meanwhile, dampen a kitchen towel, wring it out well so it's just moist, not wet.
10. When you take the batter out of the oven, carefully flip it onto the damp towel. Slowly peel off the parchment paper.
11. Roll the batter tightly in the towel while it's still warm, without forcing it. Let it cool completely this way, about 10-15 minutes.
12. Unroll the batter and spread the chocolate cream on it. You can use a knife or a spatula.
13. Place slices of strawberries on top of the cream. Don’t fill it too much, so it doesn’t break when rolling.
14. Roll the batter back up carefully.
15. For decoration, top the roll with whipped cream and extra slices of strawberries. Refrigerate for at least 2 hours before slicing.
Why I make this recipe often
I like it because it’s a simple, quick roll and doesn’t have fancy ingredients. It easily adapts to what I have in the fridge, and the batter comes out fluffy almost every time. It goes very well with coffee or as a dessert after a regular meal.
Tips and variations
Tips
- If you have a mixer, the egg whites whip much faster.
- The batter should be rolled while it’s still warm; otherwise, it will break.
- Parchment paper prevents sticking; it won’t come out easily if you use the tray directly.
- For a clearer design, the cocoa mixture should be slightly thicker.
Substitutions
- You can use any chocolate cream or thicker jam instead of chocolate cream.
- Instead of strawberries, raspberries, sour cherries, or even thinly sliced bananas work.
- Whipped cream can be omitted if you don’t like it or you can replace it with lightly whipped Greek yogurt.
Variations
- Instead of cocoa, try a little cinnamon in the mixture for the design.
- The batter can be spread with sweet cream cheese for a lighter version.
- If you want a more festive roll, sprinkle almond flakes over the cream before rolling the batter.
Serving ideas
- Serve the slices cold, straight from the fridge.
- It pairs well with a fruit sauce or a bit of ice cream if you have guests.
- The slices look better if cut with a very sharp knife.
Frequently asked questions
1. How do I prevent the batter from cracking when rolling?
Roll the batter while it’s warm and use the damp towel. If it cools completely in the tray, it becomes rigid and cracks.
2. What type of chocolate cream is suitable?
Almost all types work – from Nutella to simple spreadable cream, even melted chocolate mixed with a bit of butter.
3. Can I prepare the roll a day in advance?
Yes, it keeps well in the fridge and actually slices better the next day.
4. What can I substitute for sugar?
You can use powdered sugar, coconut sugar, or sweetener, but the texture of the batter may be slightly different.
5. Does the roll turn out the same with whole wheat flour?
It will be a bit denser and not as airy, but it works for anyone wanting a more rustic version.
Nutritional values
Approximately, for one slice (out of 8):
- Calories: 140-170
- Protein: 4-5 g
- Carbohydrates: 18-20 g
- Fats: 5-7 g
Values vary depending on how much whipped cream and chocolate you use. The batter is relatively light; the filling matters more for the caloric intake.
Storage and reheating
The roll keeps well in the fridge, covered, for up to two days. I do not recommend reheating it, as whipped cream and fruits do not hold up well at temperature. If you want to serve it softer, take it out of the fridge 10-15 minutes before slicing. I do not recommend freezing – the texture is lost, and the fruits release water.