The Glittered Inktraitor, Casim Dorono, my villain character of The Incandescent, makes this fairytale roll cake. It wins third place in a baking contest. I will include the first and second place cakes next.
This recipe is originally from Natasha's Kitchen, but I alternated it slightly to how I make it. I've made this cake several times and it's a favorite, especially when I use crumbled chocolate candy as topping. You can use any chocolate candy; I use Kit Kat and Snickers.
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✨🍰 Casim's Monshalowan Roll Cake 🍰✨
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✨🍰 Ingredients for the sponge cake roll: 🍰✨
~ 1 cup sifted flour ~ 3/4 cup granulated sugar ~ 5 large eggs, room temperature
✨🍰 Ingredients for the custard buttercream: 🍰✨
~ 1 egg yolk ~ 1/2 teaspoon vanilla ~ 1/2 Tablespoon water ~ 1/2 cup sweetened condensed milk (straight from the can) ~ 1 cup (2 sticks) unsalted butter ~ 1/2 Tablespoon olive oil ~ 4 Tablespoon cocoa
✨🍰 Ingredients for the topping: 🍰✨
~ 1/2 cup crushed chocolate candy or cookie crumbs
✨🍰 What you'll need: 🍰✨
~ 11×17 rimmed baking sheet lined with parchment paper
✨🍰 How To Make The Cake Roll: 🍰✨
Preheat oven to 410˚F.
1. Beat 5 eggs with white sugar on high speed for 5-6 minutes or until thick and fluffy. Next, sift in 1 cup of flour in two intervals and fold gently, scraping from the bottom, just until combined with no streaks of flour remaining. Spread batter evenly onto your prepared baking sheet. Bake at 410˚F for approximately 7-8 minutes or until the top is golden.
2. Once the cake comes out of the oven, remove it from the baking pan, and while it's still hot, place a sheet of parchment or wax paper over it and roll the cake loosely (rolling it while it's still warm helps prevent cracks later). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it's frosted.
✨🍰 How to make the custard buttercream: 🍰✨
1. In a small sauce pan, off the heat, whisk together 1 egg yolk, 1/2 Tbsp water, 1/2 cup condensed milk, and 1/2 tsp vanilla until smooth.
2. Place over the lowest heat and slowly increase the heat to a medium/low or just until it is lightly steaming. Continue whisking constantly until it thickens slightly – don't let it boil. When it's ready, it will be the consistency of uncooked sweetened condensed milk. Total time on the stove: 7-8 minutes. Remove mixture from heat and let custard cool to room temp. It will thicken more as it cools.
3. Beat softened butter in a mixer with whisk attachment for 5 minutes on high speed, scraping down the bowl as needed.
4. Add room temp custard mixture, 1 Tablespoon at a time, into the whipped butter, beating on high speed for a few seconds with each addition. Once all of the custard is incorporated, scrape down the bowl and beat another 2 minutes on high speed.
5. Divide finished cream in half. The first half will remain your white cream and you will spread this over the moistened cake. Keep the second half in the mixing bowl with the whisk attachment and add 4 Tbsp cocoa (1 Tablespoon at a time) and 1/2 Tbsp olive oil. The oil will enhance the chocolatey color. Beat on high speed 2 minutes or until all of cocoa is well incorporated (scrape down the bowl as needed).
✨🍰 Cake assembly instructions: 🍰✨
1. Once cake is room temperature, spread your white cream filling in a thin layer evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting. It really is just a very thin layer of frosting, but it will be just right; you'll see!
3. Next, spread a thin layer of chocolate cream over the top of your cake. You need just enough to cover the cake and keep the crushed chocolate on the sides.
4. Sprinkle finished roll with cookie crumbs or crushed chocolate on the sides. Sprinkle remaining chocolate over the top of the cake.
Refrigerate cake until ready to serve. Once the cake is chilled, it is much easier to transfer and slice. It tastes great cold straight out of the fridge or softened up to room temperature.
