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[EN] Chocolate and vanilla cake roll (recipe also in English on OPSD blog) Make a show-stopping dessert that's as fun to slice as it is to eat, a easy and flavorful roll cake recipe is the perfect dessert for your family!
  • For the biscuit
  • 6 large eggs at room temperature
  • 150 g of granulated sugar
  • 80 g of flour
  • 30 g of unsweetened cocoa powder
  • Vanilla bean paste
  • For the filling
  • 200 g of heavy cream
  • 200 g of mascarpone
  • icing sugar
  1. For the biscuit
  2. Preheat the oven to 180°C.
  3. Carefully separate the egg whites and the yolks.
  4. In a clean and dry bowl, whisk the egg whites with 100 g of granulated sugar until stiff.
  5. In another bowl - or in the standing electric mixer - beat the yolks and vanilla bean paste with the remaining sugar until you have a light and fluffy mixture.
  6. Gently fold the egg whites into the mixture stirring well from top to bottom with a spatula.
  7. Divide the mixture evenly in two parts.
  8. Add the cocoa powder and 20 g of flour to one of the two parts, gently stirring. Add the remaining flour to the other part, gently stirring.
  9. Transfer the two dough to two piping bags.
  10. Cover a baking sheet with baking paper lightly greased.
  11. Pipe some stripes of light dough and some stripes of dark dough, alternatively. Bake for about 10 minutes or until a wooden toothpick inserted in the middle of the biscuit comes out clean.
  12. Take the biscuit out of the oven and while it is still hot, turn it on a foile of baking paper lightly dusted with icing sugar.
  13. With the help of a clean rag, roll the biscuit up and allow it to cool at room temperature.
  14. For the filling
  15. In a large bowl, lightly whip the cream with an electric mixer.
  16. Gradually add the mascarpone and the icing sugar. Stir well with a wooden spoon until you have an homogeneous cream.
  17. Carefully unroll the biscuit.
  18. Spread the mascarpone cream on it.
  19. Roll the biscuit again and keep in the fridge.
  20. Just before serving, sprinkle with icing sugar or unsweetened cocoa powder.
Recipe by OPSD Il gustoso food blog at