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Peanut butter cream roulade


peanut butter cream

Ingredients 11
Servings 6
Time 20 min

Ingredients

  • 3 eggs
  • 100
    ml
    brown sugar
  • 5
    ml
    vanilla essence
  • 15
    ml
    oil
  • 15
    ml
    milk
  • 125
    ml
    flour
  • 20
    ml
    cocoa powder, extra for dusting
  • pinch of salt
  • 250
    ml
    cream
  • 30
    ml
    castor sugar
  • 45
    ml
    peanut butter
 

Method

10 min
 

1 Preheat oven to 180°C. Grease a 35x15cm baking tin.

2 In a bowl, beat the eggs, sugar and vanilla essence until pale and creamy, about 10 minutes.

3 Add oil and milk and gently fold through. Sift together the flour, cocoa and salt and add to egg mixture.

4 Pour the mixture into the prepared baking tin, tilting it to distribute mixture evenly. Bake for 10 minutes or until the cake comes away from the edges.

5 While the cake is in the oven sprinkle the extra cocoa over a tea towel on a clean surface.

6 When cake is done immediately turn out onto the cocoa-covered tea towel and roll from the narrow end into a log.

FILLING

1 Beat the cream until almost thick. Add the sugar and peanut butter and beat until stiff.

2 Carefully unroll the cake and spread the peanut butter cream over the chocolate roulade.

3 Roll up again and lightly dust with more cocoa.

 

Read more on: desserts  |  peanut butter  |  recipes
 

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2019-04-10 10:02
 
 
 
 
 
 
 
 
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