The theme for today’s recipe is versatility! This is a testament to how much you can with two simple recipes! A few days ago I posted a recipe for Blueberry Chocolate Cupcakes and yesterday posted another one for Brigadeiros. Both delicious right? So how about we combine them to make a double-delicious dessert!?
Brigadeiro Jelly Roll
I came up with this recipe a few years ago and made it again recently. I had people begging me to make more! It was THAT good! Even though it’s the same recipes, pay close attention to some minor tweaks.
Heat oven to 350°F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with aluminum foil. Grease aluminum foil. Sprinkle a linen or a thin cotton towel with 1/4 cup powdered sugar.
For the batter:
* 1 1/2 cups – plain flour
* 4 tablespoons – cocoa powder or Nesquick
* 1 cup – sugar
* 1 teaspoon – baking powder
* 1 teaspoon – baking soda
* 1/2 teaspoon – salt
* 5 tablespoon
* 1/3 cup – vegetable oil
* 1 tablespoon – vinegar
* 1 teaspoon – vanilla extract
* 1 cup – warm water
For the filling and glaze:
* 1 can – condensed milk (I prefer Nestle)
* 1 tablespoon – margarine
* 3 tablespoons – chocolate powder (I use Nesquick)
* Chocolate sprinkles
* Milk (any variety)
Batter Preparation: Sift together plain flour, cocoa powder (I used no-sugar-added Nesquick because I prefer a more milk-chocolatey-taste, but darker chocolate can be used), sugar, baking powder, baking soda, and salt.
In a separate bowl, combine vegetable oil, vinegar, vanilla extract, and warm water.
Mix these ingredients using an electric mixer on low, but do not over-mix.
Line a cookie sheet with aluminum foil and pour batter. Bake for 12-15 minutes or until top springs back when touched lightly. Once done, loosen cake from edges of pan. Invert onto prepared towel and very carefully peel off the aluminum foil. Immediately roll cake and towel, starting from narrow end. Place on wire rack to cool completely.
Filling and Glaze Preparation: Add condensed milk and margarine to a medium pan and cook on low heat for 10 minutes after the mixture begins to boil. It is important to continuously mix as it’s cooking so it doesn’t clump. When it’s done, it will be thick and will unstick from the bottom of the pan as your run the spoon through it.
Since we want the consistency of this to be much softer than when we were making the Brigadeiros, add one tablespoon of milk at a time to the mixture until it reaches a consistency that you are content with. It needs to be soft enough to spread over the cake.
Assembly: Slowly and carefully, unroll cake and remove towel. Spread cake with Brigadeiro filling (save some to glaze cake). Reroll cake. Glaze with the remaining Brigadeiro spread. Sprinkle glaze with chocolate sprinkles. It can be refrigerated if you prefer to eat it cold.
Tips and Tricks:
– If the edges of the cake are too crunchy or hard after baking, use a large bread knife to cut off the edges. We want the cake to be completely soft and springy, otherwise it will break when you try to roll it with the towel.
– Make sure you spread the Brigadeiro filling evenly – this will make rolling the cake that much easier and you’ll avoid messes!