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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Charlotte Hampton
[email protected]This is the best chocolate and vanilla marble roulade recipe I've ever tried. It's so moist and delicious.
Coumba Ba
[email protected]I've made this roulade several times and it's always a hit. It's a perfect dessert for any occasion.
Djeweti Aboudoulaye firdaws
[email protected]This roulade is a great make-ahead dessert. I made it the day before and it was still delicious the next day.
J T
[email protected]I'm not a baker, but this recipe was easy to follow and the roulade turned out great.
Nalla Narender
[email protected]This roulade is so beautiful and delicious. I'm so glad I tried this recipe.
Ihsan Khosa
[email protected]I made this roulade for my family and they all loved it. It's a new favorite recipe.
Mahir Ji
[email protected]This roulade is a bit time-consuming to make, but it's definitely worth it.
Aley Williams
[email protected]I'm not a huge fan of chocolate, but I loved this roulade. The vanilla flavor really balanced out the chocolate.
David Perry
[email protected]This roulade is perfect for a special occasion. It's so impressive and delicious.
Muhmmad Ahmad
[email protected]I added a layer of whipped cream to the middle of the roulade and it was amazing!
Prince Mukobi
[email protected]I used dark chocolate instead of semisweet and it turned out really rich and decadent.
Manu Raj
[email protected]This roulade was a bit tricky to roll up, but it was worth the effort. It's so delicious!
Dovydas Eligijus
[email protected]I love the marbled effect of this roulade. It's so pretty and elegant.
anastasia humphrey
[email protected]The chocolate and vanilla flavors were well-balanced and the cake was moist and fluffy. I would definitely make this again.
Tasmiya Zara
[email protected]This was my first time making a roulade and it turned out great! I followed the recipe exactly and it was easy to follow.
Surya Grgn
[email protected]I've made this roulade several times and it always turns out perfectly. It's my go-to recipe for a special occasion.
akinola akinfiditi
[email protected]I made this roulade for a party and it was a huge hit! Everyone loved it.
Esemil Eberhim
[email protected]This marble roulade was a real showstopper! The combination of chocolate and vanilla was perfect, and the cake was so moist and fluffy.