Roulade – just a fancy name for a roll cake

Super easy chocolate brownie roulade with peanut butter-cream filling, Alifeleadsimply dessert and cake recipes

If you have read my previous post, you will know that I have been focussing heavily on my kids. Not just because of the lockdown (thank you Covid-19) but also because they have really needed it. There has been too many changes over the last 48 months and it feels like things are starting to snowball. So we had a spectacular tea party, and even if it doesn’t look like it to you the kids thought it was magical. And isn’t that all that really counts?

See my tea-party post here

Host a tea party – how to keep your kids busy during the lockdown

To keep it really simple and easy, I made only 2 things to eat for the tea party, and the kids helped with this one. We made a chocolate brownie roll cake with peanut butter filling, and I made savoury left-over Eggins (muffin-shaped eggy tarts, like a quiche but without the pastry). This chocolate cake is dead-easy, cooks fast, and tastes wonderful. And the kids could get involved in all of the steps!

If you are not a fan of peanut butter you can use any other filling. I tried to be extra fancy so I spread raspberry jam over the cake before filling with the peanut butter buttercream. We ended up with a chocolate PB&J! The kids loved it, and even I went back for an extra slice.

And the bonus? It needs only 4 ingredients for the cake, and 3 for the filling. Unless you just want to make a Swiss roll inspired cake, in which case you will only need 1 ingredient for the filling.

How to keep yourself sane during lockdown, with kids – 11 tips

Super easy chocolate brownie roulade with peanut butter-cream filling

With or without the help of your kids, this recipe is fast, easy, and painless.

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Super easy chocolate brownie roulade with peanut butter-cream filling

Esrida Brits | 27 April 2020

Very easy

prep time: 10 min
cook time: 12-15 min
total time: 25 min

Servings: Makes 1 cake

Ingredients:

For the cake

3 large eggs
125 g caster sugar (155 ml)
15 ml boiling water
100 g cake flour (180 ml)
25 g cocoa

For the filling

250 g unsalted butter
250 ml peanut butter, smooth or crunchy
5 ml vanilla essence
2 1/2 cups icing sugar (powdered sugar)

Instructions:

For the filling

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy, about another 3 minutes.

For the cake

Pre-heat the oven to 180C. Spray a cookie sheet with spray and cook, or use a silicon baking sheet if you have one, on a cookie sheet.
Place the eggs, sugar and water in the bowl of an electrical mmixed fitted with the whisk attachment. Whisk on high speed until thick foam forms, around 10 minutes.
Sieve flour and cocoa over egg mixture, then fold in carefully.
Pour onto prepared cookie sheet or silicone sheet, taking care to spread the mixture without pushing all the air out.
Bake for 12 – 15 minutes or until puffed up and cooked.
Remove, then turn out onto a piece of plastic wrap that has been sprinkled with granulated sugar. Roll the cake, plastic-wrap and all. Allow to cool.
Once cool, unroll the cake, spread with the filling, roll back up again (this time without the plastic) and cover the tops and sides with more frosting, if you wish. You can also leave the tops and sides bare like I did. Enjoy!