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Arctic Carrot Cake Roll

Carrot Cake Roll
Carrot Cake Roll
  • Number of servings
    8

 High Tea must have, simple bake & roll, a quick and scrumptious Arctic carrot cake roll using NESTLÉ Arctic white Couverture chocolates with mascarpone makes this irresistible

Ingredients
NESTLE Arctic buttons 15kg
Carrot Cake Batter
  • 3 eggs
  • 150g caster sugar, plus 10g extra
  • 30ml oil
  • 5g vanilla bean paste
  • 4g baking powder
  • 2g ginger
  • 1g nutmeg
  • 3g cinnamon
  • 110g plain flour, sifted
  • 200g fine grated carrot
Filling
  • 200g Nestle Arctic Buttons White Couverture Chocolate, Melted
  • 250g mascarpone
  • 50g Unsalted butter
Preparation
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line the base of a 32 x 23 x 2cm Swiss roll pan with baking paper.
  • 2
    Add the eggs, sugar & vanilla to a mixing bowl, whisk until fluffy & light, adding the oil slowly.
  • 3
    In a medium bowl sift the flour, baking powder, ginger, nutmeg, cinnamon, Followed by the grated carrots.
  • 4
    Spread the mixture into prepared pan & bake for 11 minutes or the cake sheet springs back when lightly touched.
  • 5
    Lay a clean, dry tea towel on a bench with a cut sheet of baking paper the same size as the carrot cake sheet, sprinkle with extra sugar; carefully turn the hot roulade onto baking paper, peeling away lining paper; roll roulade using the tea towel as a guide. After 10 minutes unroll to let out some steam, then cool completely.
  • 6
    To make the filling; Melt the NESTLÉ Arctic white Couverture chocolate, & on a warm Bain Marie 35 degrees whisk in the mascarpone until smooth, followed by the soft butter, stand aside.
  • 7
    Carefully unroll roulade; spread evenly with mascarpone filling, leaving a 5cm gap from edge, reroll roulade gently, using baking paper as a guide; refrigerate 30 minutes prior to serving.

Roll the cooked roulade while warm to hold its shape

Roll small sushi size for high tea stands

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