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Neapolitan Vertical Roll Cake

We're on a roll with this Neapolitan vertical roll cake.

Recipe

Servings: 12 to 15 Servings

Ingredients

  • For the vanilla sponge cake:
  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • For the chocolate sponge cake:
  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 4 tablespoons cocoa powder, sifted
  • 1 teaspoon cream of tartar
  • For the strawberry icing:
  • 2 cups butter
  • 8 cups powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup freeze-dried strawberry powder
  • Pink food coloring, as desired
  • For the ganache:
  • 1 cup heavy cream
  • 1 1/2 cups chocolate chips

Let's get Cooking...

  1. For the cakes:  Preheat oven to 350 degrees. Butter two roll cake sheet pans and line with parchment paper.
  2. For the vanilla cake:  Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
  4. Pour the batter into the prepared pan. Tap the pan on the counter to avoid air bubbles, and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a cooling rack covered with a towel.
  5. For the chocolate cake:  Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, cornstarch and cocoa powder and whisk until smooth.
  6. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
  7. Pour the batter into the prepared pan. Tap the pan on the counter to avoid air bubbles, and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a cooling rack covered with a towel.
  8. For the icing:  With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Add the milk slowly until desired consistency is reached. Add vanilla extract, strawberry powder and food coloring.
  9. For assembly:  Ice the vanilla cake with about 1 1/2 cups of the frosting, and then stack the chocolate cake on top. Cover with another 1 1/2 cups of frosting, and cut the cake into thirds lengthwise. Roll the cakes around themselves vertically. Ice the outside of the cake and sides with the remaining frosting. Chill the iced cake for about 30 minutes.
  10. For the ganache:  Heat the heavy cream and pour it over the dark chocolate chips in a large heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted.
  11. Pour over the chilled cake and allow it to set at room temperature for 30 minutes. Serve.