Neapolitan Vertical Roll Cake
We're on a roll with this Neapolitan vertical roll cake.
Updated: 4/2/2024
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Ingredients
Vanilla Sponge Cake
- 8 eggs, divided, at room temperature
- 11 tablespoons caster sugar, divided
- 6 tablespoons milk, room temperature
- 6 tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour, sifted
- 6 tablespoons cornstarch
- 1 teaspoon cream of tartar
Chocolate Sponge Cake
- 8 eggs, divided, at room temperature
- 11 tablespoons caster sugar, divided
- 6 tablespoons milk, room temperature
- 6 tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour, sifted
- 6 tablespoons cornstarch
- 4 tablespoons cocoa powder, sifted
- 1 teaspoon cream of tartar
Strawberry Icing
- 2 cups butter
- 8 cups powdered sugar, sifted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup freeze-dried strawberry powder
- pink food coloring, as desired
Ganache
- 1 cup heavy cream
- 1 1/2 cups chocolate chips
Steps
- Preheat oven to 350°F. Butter two roll cake sheet pans and line with parchment paper.
- Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth.
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