Chocolate vanilla roll cake
For the chocolate sponge cake
4 eggs + 2 egg yolks
125 g powdered sugar
25 g of flour
25 g potato starch
25 g bitter cocoa powder
55 g melted butter
For the vanilla mascarpone cream
30 g sugar (3 or 4 packets)
250 g of mascarpone
250 g full cream.
The chocolate sponge cake
Preheat the oven to 180°C.
Whisk the eggs, egg yolks and sugar in a bowl for a few minutes. Add the flour, potato starch and cocoa powder and mix.
Add the butter and mix. Pour onto the sponge cake tin and bake for 10-12 minutes at 180°C.
Take the mould out of the oven, and turn the sponge cake over on a damp cloth. Roll up the sponge cake and let it cool.
The vanilla cream
Whip the vanilla sugar, mascarpone and cream in a bowl until you have a whipped cream.
Unroll the cookie, then, using half a spatula, fill it with half the cream. Roll the cookie again. Brush the remaining cream evenly over the log, then make lines to decorate.
Set aside in the refrigerator until ready to serve.