Chocolate roll-cake

Weekends are the time to get creative with baking. Chocolate roll cake can be a choice for a family treat over the weekend. The ingredients are the same as regular chocolate cake. However, you need to use a larger pan to adjust the size of the cake that will be rolled.

Here’s the recipe for chocolate roll cake from the book “30 Special Indonesian Cakes” (2017) by Nulekker Kitchen Team published by Bhuana Ilmu Populer.

Chocolate roll cake recipe


5 eggs

125 grams granulated sugar

1/2 tablespoon emulsifier (SP/TBM)

60 grams medium-protein flour

20 grams cornstarch

20 grams cocoa powder

1/2 teaspoon baking powder

75 grams margarine, melted

1 tablespoon milk

50 grams chocolate jam for spreading


50 grams peanuts, roasted, finely chopped

How to make chocolate roll cake:

Beat eggs, granulated sugar, and emulsifier until fluffy. Add flour, cornstarch, cocoa powder, and baking powder while sifting and stirring evenly. Add melted margarine and milk gradually while stirring slowly. Pour into a 25 cm x 30 cm x 3 cm pan greased with margarine and lined with parchment paper. Bake for 25 minutes at 190 degrees Celsius. Spread with chocolate jam. Roll and compact. Coat the entire surface of the cake with chocolate jam, then roll the cake on finely chopped peanuts until the entire surface is covered. Cut into pieces and serve.

By using PONDAN Roll Cake & Lapis Surabaya premix, you only need to add chocolate paste to the batter, without the hassle of manual recipes. Follow the instructions on the back of the PONDAN product packaging and the result will surely be very satisfying.

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