Storybook Cake Roll Recipe

This Storybook  cake roll is moist, rolled with a vanilla butter cream, covered in decadent chocolate and the cookie crumbs give it a subtle crunch. I love that this recipe uses one frosting that turns into vanilla and chocolate cream with a couple of quick add-ins. So don’t worry, you really only make the frosting once.

This roulade is based on a classic Russian cake roll known as Tort Skazka (Торт Сказка)- which translates to “storybook cake” and it has a delicious story to tell.

This cake roll looks and tastes like something from a fancy European bakery, but you can master it at home! I baked this cake twice in 1 week (and ate it twice in 1 week!) to ensure it was perfect for you and I included every detail to make sure you succeed.

Ingredients
For the Sponge Cake:

• 1 cup sifted cake flour
• 3/4 cup granulated sugar
• 5 large eggs room temp

For the Syrup:

• 1/4 cup granulated sugar
• 3/4 cup hot water
• 3 Tbsp rum - I used Bacardi golden rum optional, but adds great flavor

For the Custard Buttercream Frosting:

• 1 egg yolk
• 1/2 tsp vanilla extract
• 1/2 Tbsp water
• 1/2 cup sweetened condensed milk uncooked - straight from the can
• 1 cup 2 sticks unsalted butter
• 1/2 Tbsp olive oil
• 4 Tbsp cocoa

For the Topping:

• 1/2 cup golden brown cookie crumbs I used crumbs from 4 graham crackers

What you'll need:

• 11 ×17 rimmed baking sheet lined with parchment paper

Instructions
How To Make the Sponge Cake:

• Preheat oven to 410˚F.
• Beat 5 eggs with white sugar on high speed for 5-6 minutes or until thick and fluffy. Next, sift in 1 cup of cake 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 approx. 7-8 minutes or until the top is golden.
• 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. (Start making syrup and frosting - see how to make frosting below).
• Read more please visit : natashaskitchen.com

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