Instructions
1. Prepare the Cake
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang for easy removal.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
2. Whip the Eggs
- In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add in half of the sugar (about 3/8 cup), and continue beating until stiff peaks form. Set aside.
- In another bowl, whisk the egg yolks with the remaining sugar and vanilla extract until pale and thick.
- Gently fold the egg yolk mixture and milk into the egg whites, taking care not to deflate the whipped eggs. Gradually fold in the dry ingredients until well combined.
3. Bake the Cake
- Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 10–12 minutes or until the cake springs back when lightly pressed.
- Immediately after baking, carefully lift the parchment paper to remove the cake from the pan and roll it up (with the parchment paper still attached) while it’s warm. Let it cool completely in this rolled shape, which helps prevent cracks.
4. Make the Peanut Butter Filling
- In a mixing bowl, beat the peanut butter and softened butter until smooth and creamy.
- Gradually add powdered sugar, beating until well incorporated. Add milk one tablespoon at a time, beating until the filling is smooth, light, and spreadable.
5. Assemble the Roulade
- Once the cake is cool, carefully unroll it and remove the parchment paper. Spread the peanut butter filling evenly over the entire surface of the cake, leaving a slight border around the edges.
- Gently roll the cake back up, keeping it tight but careful not to squeeze out the filling. Transfer the roulade to a serving platter, seam side down.
6. Garnish and Serve
- Dust the roulade with powdered sugar for an elegant touch. If desired, drizzle with melted chocolate or sprinkle with chocolate shavings.
- Slice and serve chilled or at room temperature for best results.
Tips for the Perfect Roulade
- Roll the Cake While Warm: Rolling it while it’s still warm helps prevent cracking and makes it easier to shape.
- Use Creamy Peanut Butter: For the smoothest filling, choose creamy peanut butter rather than chunky.
- Refrigerate Before Serving: Letting the roulade chill for at least an hour helps set the filling and makes slicing easier.
- Try Variations: Add a layer of chocolate ganache, or mix mini chocolate chips into the peanut butter filling for an extra treat.
Why This Roulade is Worth the Effort
This Chocolate Peanut Butter Cake Roulade combines everything we love about dessert into one delicious roll. Each bite brings the delicate sponge cake together with a rich peanut butter filling, resulting in a dessert that’s light yet indulgent. It’s perfect for sharing with friends and family, or as a memorable centerpiece for your dessert table.
With a beautiful presentation, easy-to-follow steps, and a flavor that’s second to none, this roulade is sure to be a hit. Give it a try, and experience the magic of this delightful dessert for yourself!
