CHOCOLATE-AND-VANILLA MARBLE ROULADE
Put a creative twist on the traditional rolled and filled cake known as roulade by going marble -- all you have to do to create the pretty pattern is mix up two contrasting batters.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch cake
Number Of Ingredients 14
Steps:
- Filling: Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate in a medium bowl. Let stand until softened, about 3 minutes; using a rubber spatula, stir until emulsified. Cover with plastic and refrigerate overnight.
- Cake: Butter a rimmed baking sheet; line with parchment, then butter parchment. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, oil, egg yolks, and milk. In the bowl of a mixer fitted with the whisk attachment, combine egg whites, salt, cream of tartar, and vanilla. Whisk on medium speed until foamy, about 1 minute. Slowly add remaining 1/2 cup sugar. Increase mixer speed to high and continue whisking until stiff, glossy peaks form, about 5 minutes more.
- Stir about one-third of egg-white mixture into flour mixture to lighten, then gently fold in remaining egg-white mixture in three additions. Transfer about 1 cup batter to a small bowl and gently fold in cocoa. Using an offset spatula, spread vanilla cake batter in prepared pan, filling pan completely and being careful not to deflate batter. Drop teaspoons of chocolate batter evenly across surface of vanilla batter, then swirl together to create a marble pattern. Bake until lightly golden brown and center of cake springs back when lightly pressed, about 18 minutes.
- Run a knife between sides of cake and pan to loosen. Invert cake onto a sheet of parchment lightly coated with cooking spray; remove uncoated parchment from cake. Using coated parchment, start at a short end and roll up cake. Let cool completely, seam-side down.
- Unroll cake. Whisk chilled chocolate filling to soft peaks. Evenly spread on top of cake, leaving a 1/2-inch border. Starting at a short end, carefully roll up cake without parchment. Transfer, seam-side down, to a serving platter to maintain cylindrical shape. Slice and serve (uncut rolled cake can be refrigerated up to 1 hour).
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Saabiriin Axmed
[email protected]This recipe is the worst thing I've ever tasted.
Lifedo Emmanuel
[email protected]Avoid this recipe at all costs.
fayyazkhan
[email protected]This recipe is a waste of time and ingredients.
Sheryl Maness
[email protected]I would not recommend this recipe to anyone.
AZAMUL AZAMUL
[email protected]Worst recipe ever!
geavie BTS A.R.M.Y
[email protected]This recipe was a complete disaster. I followed the instructions carefully, but the cake turned out raw in the middle.
ALY. ALHOSANI
[email protected]I was disappointed with the results of this recipe. The cake was dense and dry.
Clapmychickentendous
[email protected]This recipe is definitely not for beginners. It's very time-consuming and requires a lot of precision.
Lara Mostafa
[email protected]I had some trouble getting the cake to roll properly, but it still tasted great.
Jack Woodworth
[email protected]The cake was a little dry for my taste, but the filling was amazing.
Usama uf
[email protected]I'm not usually a fan of roulades, but this one changed my mind. It was absolutely delicious.
Hamza Mohammad
[email protected]This is one of my favorite recipes to make for special occasions. It's always a crowd-pleaser.
Sikatse Fortune
[email protected]I love the combination of chocolate and vanilla in this recipe. The cake is so moist and flavorful.
Chvhghgugughv
[email protected]The marble roulade was a bit more challenging to make than I expected, but it was worth the effort. The cake was beautiful and tasted amazing.
Rohan Patrick
[email protected]I've made this roulade a few times now, and it always turns out perfectly. It's a delicious and impressive dessert that's perfect for any occasion.
Anila Sherazi
[email protected]This recipe was a huge hit with my family! The cake was moist and fluffy, and the chocolate and vanilla flavors were perfectly balanced. I would definitely make this again.