• Prep Time 40 minutes
  • Baking Time 12 minutes
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 4 eggs, separated
  • 1/4 cup water
  • 3/4 cup granulated sugar
  • 1 tsp vanilla
  • 3/4 cup Robin Hood® Cake and Pastry Flour
  • 1/4 cup cocoa
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp cocoa or icing sugar for dusting
  • Filling
  • 4 cups icing sugar
  • 1/3 cup All Vegetable Shortening
  • 1 1/2 tsp vanilla extract
  • 5-6 tbsp milk
  • Chocolate Drizzle
  • 1/2 cup semi-sweet chocolate chips
  • 2 tbsp butter

Serving Size: 12 servings


Serving Size: 12 servings

  • Cake
  • Preheat oven to 375oF (190oC). Grease an 18” x 13” (45cm x 32.5cm) baking sheet with sides. Line with parchment paper and grease the paper.
  • Beat egg yolks, water, sugar and vanilla on medium speed until light, about 5 minutes. Beat in remaining dry ingredients.
  • Whip egg whites in a clean separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly in prepared pan.
  • Bake in preheated oven 10-12 minutes. Immediately dust cake with cocoa or icing sugar. Invert cake onto clean tea towel, remove parchment paper. Starting from the longer side, roll up cake in tea towel. Cool on rack.
  • Filling
  • In the bowl of an electric mixer, combine icing sugar, shortening and vanilla. Slowly blend in milk to desired consistency.
  • Beat on high for 5 minutes, or until smooth and creamy.
  • Assembly
  • Divide cake in half lengthwise. Spread each half with filling. Re-roll from long side (as tightly as possible), wrap in plastic wrap and refrigerate, at least 1 hour.
  • Chocolate Drizzle
  • Melt chocolate chips and butter in saucepan over low heat.
  • Slice rolls into 1” (2.5 cm) slices. Drizzle with chocolate. Serve.


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