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  • (bright calming music)

  • - Let's talk about the ingredients for this recipe.

  • You'll need four eggs, 2/3 cup of white sugar,

  • 1/2 cup of all purpose flour,

  • three tablespoons of unsweetened cocoa powder,

  • 1/2 cups of heavy whipping cream,

  • 1/3 cup of powdered sugar,

  • two teaspoons of rum and about a cup of canned cherries

  • in a light syrup.

  • Start off by cracking your eggs into the bowl

  • of your electric mixer.

  • Ooh, look mom, one hand.

  • Wanna see it again?

  • I'll show ya.

  • Ooh.

  • (chuckles)

  • Just get all four eggs in there.

  • Fancy, fancy.

  • That's how I roll.

  • Alright, and then add your sugar.

  • Then we're gonna use the whisk attachment

  • and beat it on high speed for about 10 to 12 minutes

  • until it's nice and stiff.

  • (mixer running noise)

  • While your mixer's going,

  • line an 11 by 16 inch baking pan with parchment paper

  • and then lightly butter and flour the surface.

  • And then preheat your oven to 350 degrees fahrenheit.

  • (mixer running noise)

  • Alright, the mixture's done.

  • You can see it's nice and thick.

  • You're gonna sift your flour and your cocoa powder

  • right into the batter.

  • And it's important to sift

  • because you don't want cocoa powder lumps in your batter.

  • Use a spatula to gently fold the flour and cocoa

  • into the batter.

  • This takes about two minutes.

  • And make sure you really reach down to the bottom

  • because it tends to congregate underneath.

  • See what I mean?

  • You know the batter's done when it's smooth

  • and you don't have any more lumps.

  • Transfer the batter to your baking sheet.

  • Now, smooth up the top and spread it

  • to the edges of your baking sheet.

  • Bake at 350 for 15 minutes minutes

  • or until a toothpick comes out clean.

  • While your cake's in the oven,

  • start working on your frosting.

  • Add your heavy cream,

  • and your powdered sugar.

  • There we go.

  • Then beat on high speed for two minutes.

  • (mixer running noise)

  • Go ahead and add two teaspoons of rum.

  • And it's just two teaspoons, so it's nothing crazy,

  • but it will add some amazing flavor to this frosting.

  • And just mix it until it's well blended.

  • (mixer running noise)

  • And it's done.

  • Ah, I can smell that rum.

  • It smells so good.

  • Okay the cake just came out of the oven.

  • So take it off from the baking pan.

  • And this part you're gonna work quickly.

  • So remove the parchment paper from the edges of the cake.

  • And while it's hot--

  • It's very important to do this while it's hot,

  • otherwise it starts breaking when it's rolled.

  • Then put a sheet of parchment paper over the top of the cake

  • and we're gonna roll the cake

  • right on to that parchment paper.

  • Your cake is rolled.

  • So just let it set and cool to room temperature.

  • Everything's ready so let's put this bad boy together.

  • Make sure your cherries are drained.

  • Start by gently unrolling your cake roll.

  • Then spread the frosting over the top.

  • Spread your frosting all the way to the edges.

  • Then we're gonna about a half a cup of drained cherries,

  • and spread them evenly over the cake.

  • Doesn't have to be perfect,

  • this is going to be rolled after all.

  • Now we're just gonna roll it up.

  • And roll exactly the same way as you unrolled it.

  • See the cracks are no big deal

  • because the frosting closes them up.

  • Alright and it's done.

  • You can cut off the very edge for a prettier presentation.

  • Ooh, isn't that gorgeous from there?

  • Even if you are making this cake for a party,

  • the great thing is you still get to try the cut off ends.

  • Mmm.

  • Oh, my gosh.

  • Mmm.

  • Hits the spot.

  • Oh, my gosh.

  • Oh.

  • Transfer your cake to your serving platter.

  • And next, we're gonna dust the heck out of it

  • with powdered sugar.

  • If you want, you can make more frosting

  • and just cover it with frosting,

  • but, this is so much easier.

  • And it really doesn't need the extra frosting,

  • so I just dust it.

  • For a friendly version of this cake,

  • visit NatashasKitchen.com

  • (bright calming music)

(bright calming music)

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B1 中級

簡単チェリーチョコレートケーキロール - Natasha's Kitchen (Easy Cherry Chocolate Cake Roll - Natasha's Kitchen)

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    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語