Christmas Delight Roll with Whipped Cream and Chocolate Ganache
Ingredients
- SPONGE CAKE:
- ▫️4 large eggs (room temperature)
- ▫️ 1 cup (120g) all-purpose flour
- ▫️ 1/2 cup (90g) granulated sugar
- ▫️ 1 tablespoon vegetable oil
- ▫️ 1 tablespoon cocoa powder
- ▫️ 2 teaspoons gingerbread spice
- ▫️ 1 teaspoon baking powder
- WHIPPED CREAM FILLING:
- ▫️ 1 1/4 cups (300 ml) heavy cream (36% fat)
- ▫️ 8 oz (250 g) mascarpone cheese
- ▫️ 2 tablespoons powdered sugar
- ▫️ 1 packet whipped cream stabilizer
- CHOCOLATE GANACHE:
- ▫️ 3/4 cup (200 ml) heavy cream (36% fat)
- ▫️ 5.3 oz (150 g) milk chocolate and 1.8 oz (50 g) dark chocolate (or 3.5 oz (100 g) milk chocolate and 3.5 oz (100 g) dark chocolate)
- ADDITIONALLY:
- ▫️ 7 oz (200 g) plum jam
Instructions
Ganache:
Heat the cream until hot, then pour over the chopped chocolate and stir until melted. Cool and refrigerate for a few hours.
Sponge Cake:
Line a large baking sheet with parchment paper. Preheat the oven to 340°F (170°C).
Mix flour, cocoa powder, gingerbread spice, and baking powder together. In a separate bowl, beat egg whites until stiff peaks form. Gradually add sugar while mixing on high speed. Reduce speed and add egg yolks and oil one by one. Sift in flour, cocoa powder, spice, and baking powder. Gently fold until combined using a spoon. Spread the sponge cake batter evenly on the baking sheet and bake for 15-20 minutes.
Once baked, immediately remove from the oven and roll the hot sponge cake with the parchment paper from the shorter side. Let it cool.
Filling:
Whip the heavy cream, mascarpone cheese, powdered sugar, and stabilizer until stiff peaks form.
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