Week 38: Cinnamon and chocolate roll

Sometimes I just get the weirdest craving! After reading about this cinnamon and chocolate roll yesterday, that’s all I could think! I have not had any thing with cinnamon of late, and I figure, why not? It is Sunday after all.

Unfortunately, for my first attempt, following the original recipe, the texture of cake turned out somewhat wrong. I suspect it was the baking powder. I have never added baking powder for any of the Swiss rolls I made so far. But I was determined to get my cinnamon fix, so I fall back on my go-to sponge cake recipe and add the additional ground cinnamon for taste. It turned out yummy:

Makes a 9″ x 13″ sheet cake


For the cake

3 large eggs

70g cake flour

70g granulated white sugar

30g unsalted butter

40g whole milk

2 tsp ground cinnamon

1.5 tsp sweetened condensed milk

1 tsp pure vanilla extract

For the filling

180g Swiss meringue buttercream

35g 70% dark chocolate, melted

15g 40% milk chocolate, melted

2 tsp instant coffee powder


1) Heat up milk and butter in a saucepan until butter is completely melted. Set aside to let cool to room temperature.

2) Whisk together cake flour and ground cinnamon.

3) In the stand mixer with the whisk attachment, beat the eggs, sugar and sweetened condensed milk until the ribbon stage and until it has tripled in volume.

4) Sift the dry ingredients into the egg mixture in 3 stages and fold in with a quick but careful hand, and make sure not to deflate the eggs too much.

5) Add 2 tablespoons of the egg mixture and the vanilla extract to the cooled butter and milk and stir to combine. This helps to lighten the butter mixture.

6) Pour the butter mixture carefully back into the egg mixture and fold until just combined.

7) Line a 9″ x 13″ sheet pan with parchment paper at the bottom of the tin and carefully pour the batter. Smooth it out and ensure batter reaches all corners of the cake tin.

8) Bake at 170C (fan) for 12 to 15 minutes until you hear a “pffff” sound when pressed lightly with a finger, and until the sponge springs back when pressed. The sides of the cake should start to pull away slightly from the cake tin.

9) Line another parchment paper lightly with some granulated sugar. Then, run a knife around the egg of the cake and turn the cake out onto the sugar-lined parchment paper. Remove the parchment paper carefully from the bottom (now top) of the cake.

10) Make an incision about 2 cm from one of the short edge of the cake, fold it, then start rolling the cake with the help of the parchment paper. Leave to cool.

11) For the filling, melt the chocolates over a bain-marie and add the instant coffee powder, stirring into it is dissolved in the melted chocolate. Leave to cool to room temperature.

12) In the bowl of a stand mixer, add the buttercream and the cooled chocolate mixture and beat on high speed using the whisk attachment for about 1 minute, to ensure buttercream is lightly whipped.

13) When cake is cooled, unroll the cake, spread a generous layer of the buttercream, and reroll the cake. Wrapped the roll cake in parchment paper and leave to set in the refrigerator for at least an hour.

The unique taste of cinnamon and coffee-infused chocolate is difficult to beat! Lovely.


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