Swiss White Chocolate Cake Roll with Rhubarb Whipped Cream

You can never have too many side dish recipes, so give Swiss White Chocolate Cake Roll with Rhubarb Whipped Cream a try. One portion of this dish contains around 8g of protein, 26g of fat, and a total of 457 calories. This recipe serves 10. For $1.27 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. This recipe from Mommie Cooks has 432 fans. Head to the store and pick up sugar, rhubarb, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so great. If you like this recipe, you might also like recipes such as Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate Whipped Cream, Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling, and Rhubarb Conserve and Pound Cake with Whipped Cream.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Begin by separating the egg yolks from the whites.Whisk together the yolks, 1/4 cup of the sugar and the vanilla until foamy and lighter in color.Stir in the olive oil and the sweetened condensed milk.In a separate bowl mix together the dry ingredients; the cake flour, salt and baking powder.Fold the dry into the wet, a small amount at a time until incorporated.Melt the chocolate, either over a double boiler or in the microwave cooking at 30 second intervals and stirring until melted. Let cool for a couple minutes and then stir into the batter.In a clean bowl whisk the egg whites until they begin to foam. Add in the remaining 2 tablespoons of sugar and resume whisking until stiff peaks form.Add a third of the whipped egg whites into the cake batter and gently fold in. Continue adding the remaining two thirds of the whites until they are just incorporated. Don't over fold.Grab up a jelly roll pan and lay out a piece of parchment over the bottom. Grease with cooking spray.Pour the batter into the pan and place in a 350 degree oven for 15 minutes or until cooked through.Place a kitchen towel over a large cutting board and sprinkle generously with sugar. Flip the cake out of the pan and onto the towel. Use the towel to roll the cake up. Allow to cool completely.While the cake is cooling, grab up a 9x9 baking dish and toss in the rhubarb and 1/2 cup of the sugar. Cover with aluminum foil and cook in a 350 degree oven for 30 minutes. Allow to cool.Strain the fruit from the juice.Place the cream, vanilla, the remaining 1/4 cup of sugar and the rhubarb juice into a mixer and whip it up until stiff peaks form.Gently fold in the cooked fruit.Unroll the cake and spread the whipped cream across the top. Roll back up and transfer to a serving dish.Sprinkle with powdered sugar and enjoy.

 

Step by step:

1. Begin by separating the egg yolks from the whites.

2. Whisk together the yolks, 1/4 cup of the sugar and the vanilla until foamy and lighter in color.Stir in the olive oil and the sweetened condensed milk.In a separate bowl mix together the dry ingredients; the cake flour, salt and baking powder.Fold the dry into the wet, a small amount at a time until incorporated.Melt the chocolate, either over a double boiler or in the microwave cooking at 30 second intervals and stirring until melted.

3. Let cool for a couple minutes and then stir into the batter.In a clean bowl whisk the egg whites until they begin to foam.

4. Add in the remaining 2 tablespoons of sugar and resume whisking until stiff peaks form.

5. Add a third of the whipped egg whites into the cake batter and gently fold in. Continue adding the remaining two thirds of the whites until they are just incorporated. Don't over fold.Grab up a jelly roll pan and lay out a piece of parchment over the bottom. Grease with cooking spray.

6. Pour the batter into the pan and place in a 350 degree oven for 15 minutes or until cooked through.

7. Place a kitchen towel over a large cutting board and sprinkle generously with sugar. Flip the cake out of the pan and onto the towel. Use the towel to roll the cake up. Allow to cool completely.While the cake is cooling, grab up a 9x9 baking dish and toss in the rhubarb and 1/2 cup of the sugar. Cover with aluminum foil and cook in a 350 degree oven for 30 minutes. Allow to cool.Strain the fruit from the juice.

8. Place the cream, vanilla, the remaining 1/4 cup of sugar and the rhubarb juice into a mixer and whip it up until stiff peaks form.Gently fold in the cooked fruit.Unroll the cake and spread the whipped cream across the top.

9. Roll back up and transfer to a serving dish.Sprinkle with powdered sugar and enjoy.

Nutrition Information:

covered percent of daily need