Milky Roll

HTML tutorial

It was a matter of time… :)
Since I saw this roll on Lady Laura’s blog, I knew I would make it myself. There was no other option :)
Obviously, like with all new cakes that I decide to make, this time I had my worries too – it was my first roll ever! That is why, I think you should have seen me rolling the sponge… or I should rather say, trying to roll the sponge ;P Thanks God, there are more decisive people at home ;P
When it comes to the cake itself – flawless. The sponge is the same I used in making Drunkard and Wuzetka. No problems with rolling it. At all. And the cream… Mhmm… Milky pleasure at its best :))
All in all, to-be-repeated :)
Laura – ¡muchas gracias ;D

Sponge ingredients (form 34x23cm)

  • 4 eggs
  • 4 Tbs sugar
  • 2 Tbs all-purpose flour
  • 1 Tbs starch
  • 1 heaping Tbs cocoa

Baking paper onto the bottom of the form only.

Sift the flours with cocoa.

Put whole eggs (yolks and whites) into the bowl. Add sugar and mix it at high speed till the mass starts growing and getting a bit thick. It can take a bit – I was mixing for a bit more than 10 minutes.

When finished, add just a bit of mix of flours and reeeeeeeeally subtly stir it with a spatula. Add the rest of dry ingredients and stir again sloooowly so :) Do not stir for too long – we don’t want the mass to collapse :)

Pour it to the form, smooth it subtly.

Bake at 180°C for about 20 minutes.

Once it is baked, place the sponge on a piece of paper or on a linen towel so that it is upside down (with the bakery paper side up). Get rid of the paper and roll the sponge quite tightly along the shorter side of it.
Cool it.

Cream ingredients:

  • 1/2 cup milk
  • 3 Tbs sugar
  • 16g vanilla sugar
  • 250g butter
  • 2 cups milk powder

Add both sugar to milk.
Boil it.
Leave aside for cooling.

Chop the butter into smaller pieces. Mix it.
Gradually start adding cooled milk with sugar, still mixing.
Sift the milk powder into the mass and mix it untill fully combined and smooth.

Unroll the sponge and cream it.
Roll it again slightly pressing the cake. We don’t want it to unroll itself later on, do we? :)
Wrap it quite tightly in a paper and cool in the fridge.


  • 100g dark chocolate
  • 70g butter

Melt the butter. Add chopped chocolate and stir until you get a smooth glaze.
Leave for a moment for cooling and then glaze the roll :)



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