Cocoa Cream Roll

Cocoa Cream Roll

Makes 8 servings


  • 5 Tablespoon Stevia
  • 9 Eggs
  • 40g all purpose flour
  • 20g Cocoa - Hershey´s Natural Unsweetened
  • 1/2 teaspoon Baking Powder

Thermomix Preparation

Preheat the oven to 180C/350F/Gas 4. Line a 12-by-18-by-1-inch baking sheet with parchment paper and butter the sides.

Put butterfly, add 6 egg white in TMX Bowl 4minutes/Speed 3,5. Add 2 tablespoon of Stevia 2minutes/Speed 3,5.

Add 6 egg yolk 5minutes/Speed 3. Remove butterfly add flour, cocoa and baking powder 10seconds/Speed4.

Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 8 minutes.

Dust a clean cloth, turn cake out onto prepared cloth; remove waxed paper. Trim cake's edges.

Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth.

For topping:
In TMX Bowl add 3 eggs, 3 tablespoon of Stevia 3 minutes/100º/Speed3.

Spread topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Refrigerate.

Dish Type: