Mont Blanc Roll Cake

Mont Blanc Roll Cake

Mont Blanc Roll Cake is a chestnut cake roll that wraps the flavorful chestnut cream filling in a moist sponge cake and topping it with chestnut paste. This delicious roll cake recipe is easy and the best for the season.

Mont Blanc roll cake is a chestnut flavored swiss roll adapted to the original French Mont Blanc cake. This chestnut roll cake is slightly sweet and has been created with a balanced taste between the cake and chestnut flavored filling and topping. It is also known as the most popular dessert in Japan.

This chestnut cake roll is actually easy to prepare and makes a perfect dessert for Christmas and every day to enjoy.

What are the ingredients for Mont Blanc Roll Cake?

Ingredients for the sponge cake are listed below:

  • Corn Oil
  • Milk 
  • Egg Yolks
  • All-Purpose Flour 
  • Egg Whites 
  • Lemon Juice
  • Granulated Sugar 

The chestnut whipped cream filling requires only three Ingredients:

  • Roasted Chestnut- You can get the ready to eat roasted chestnut in package from the grocery store, or cook the fresh chestnut on your own.
  • Heavy Whipping Cream 
  • Powdered Sugar

Ingredients for creamy chestnut paste topping is listed below:

  • Roasted Chestnut 
  • Heavy Cream 
  • Water 
  • Unsalted Butter 

How to make Mont Blanc Roll Cake?

How to make the sponge cake?

  • Separate four egg yolks and egg whites into two different bowls, and set them aside.
  • Add corn oil and milk to a large bowl, and whisk well. Followed add four egg yolks into the mixture, constantly whisk it until well combined. Then, sift all-purpose flour into the same bowl, and mix well with a whisk. Set aside.
  • Add four egg white and one teaspoon lemon juice into a dry clean large mixing bowl, and beat them with a stander mixer on high speed. Add 1/3 of the sugar to the egg white once at a time. Keep beating the egg white until stiff peak forms.
  • Combine 1/3 of the egg white into the egg mixture, gently fold it from the side to center until well combined with a spatula. Then pour the batter into the rest of the egg whites, fold to combine.
  • Pour the batter in a 14×10 inches baking pan lined with parchment paper. Spread and smooth the surface evenly with a cake scraper. Tap once on the counter to remove the air from it.
  • Preheat the oven to 320°F (160°C). Bake the cake for 20 minutes. Then change the temperature to 356°F (180°) and bake it for ten more minutes until golden brown.
  • Remove the cake from the oven and cool down on the rack immediately.


How to make the chestnut whipped cream filling?

  • Beat the heavy whipping cream and powdered sugar in a bowl with an electronic hand whisk until firm peak forms.
  • Add the minced chestnut into the whipped cream, and mix well with a spatula.
  • Keep the chestnut whipped cream in the refrigerator before using.


How to make the creamy chestnut paste topping?

  • Add roasted chestnut, heavy cream and water into a blender. Blend it for 1 minute until smooth.
  • Transfer the chestnut puree to a saucepan, and cook it on medium heat. Add butter, and constantly stir the chestnut puree until butter melts.
  • Dish out the chestnut paste and cool it down. Store the chestnut paste in a piping bag, and refrigerate it before using.

Assemble the cake

  • Flip the cake upside down on parchment paper, spread the chestnut whipped cream on the cake evenly when the cake is still warm.
  • Gently roll up the cake and wrap it well with the parchment paper.
  • Store the cake in the refrigerator for 1 hour.
  • Pipe the creamy chestnut paste on the roll cake, and slice it to enjoy.

Tips for making the Mont Blanc Roll Cake.

  • To make a smooth roll cake, you can spread the whipped cream on the sponge cake and roll it up when it is still warm. You can easliy roll up the cake without cracking it when it is still warm.
  • Wrap the cake roll and refregerate it for at least 1 hour to set. For the best result, pipe the chestnut paste topping before serving.

How to store the Mont Blanc Roll Cake?

  • Store the roll cake in an airtight container and refrigerate it for one week. You can also freeze the roll cake for two weeks and defrost it in the refrigerator the night before.

More delicious dessert recipes you may interest.

Nutella Wreath Bread

Dutch Baby

Pumpkin Basque Cheesecake

Fig Mille Feuille

Yield: 6 people

Mont Blanc Roll Cake

Chestnut Roll Cake

Mont Blanc Roll Cake is a chestnut cake roll that wraps the flavourful chestnut cream filling in a moist sponge cake and topping it with chestnut paste. This delicious roll cake recipe is easy and the best for the season.

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

Sponge Cake

  • 1/4 cup Corn Oil
  • 1/3 cup Milk 
  • 4 Egg Yolks
  • 1/2 cup All-Purpose Flour 
  • 4 Egg Whites 
  • 1 teaspoon Lemon Juice
  • 7 tablespoons Granulated Sugar 

Chestnut Whipped Cream Filling

  • 1/2 cup Roasted Chestnut, minced 
  • 3/4 cup Heavy Whipping Cream 
  • 1 tablespoon Powdered Sugar

Creamy Chestnut Paste Topping

  • 3 cups Roasted Chestnut 
  • 1/2 cup Heavy Cream 
  • 1/2 cup Water 
  • 1 tablespoon Unsalted Butter 

Instructions

Sponge Cake

  1. Preheat the oven to 320°F (160°C).
  2. Separate four egg yolks and egg whites into two different bowls, and set them aside.
  3. Add corn oil and milk to a large bowl, and whisk well. Followed add four egg yolks into the mixture, constantly whisk it until well combined. Then, sift all-purpose flour into the same bowl, and mix well with a whisk. Set aside.
  4. Add four egg white and one teaspoon lemon juice into a dry clean large mixing bowl, and beat them with a stander mixer on high speed. Add 1/3 of the sugar to the egg white once at a time. Keep beating the egg white until stiff peak forms.
  5. Combine 1/3 of the egg white into the egg mixture, gently fold it from the side to center until well combined with a spatula. Then pour the batter into the rest of the egg whites, fold to combine.
  6. Pour the batter in a 14x10 inches baking pan lined with parchment paper. Spread and smooth the surface evenly with a cake scraper. Tap once on the counter to remove the air from it.
  7. Bake the cake for 20 minutes. Then change the temperature to 356°F (180°) and bake the cake for ten more minutes until golden brown.
  8. Remove the cake from the oven and cool down on the rack immediately.


Chestnut Whipped Cream Filling

  1. Beat the heavy whipping cream and powdered sugar in a bowl with an electronic hand whisk until firm peak forms.
  2. Add the minced chestnut into the whipped cream, and mix well with a spatula.
  3. Keep the chestnut whipped cream in the refrigerator before using.


Creamy Chestnut Paste Topping

  1. Add roasted chestnut, heavy cream and water into a blender. Blend it for 1 minute until smooth.
  2. Transfer the chestnut puree to a saucepan, and cook it on medium heat. Add butter, and constantly stir the chestnut puree until butter melts.
  3. Dish out the chestnut paste and cool it down. Store the chestnut paste in a piping bag, and refrigerate it before using.

Assemble The Cake

  1. Flip the cake upside down on parchment paper, spread the chestnut whipped cream on the cake evenly when the cake is still warm.
  2. Gently roll up the cake and wrap it well with the parchment paper.
  3. Store the cake in the refrigerator for 1 hour.
  4. Pipe the creamy chestnut paste on the roll cake, and slice it to enjoy.

Nutrition Information:

Yield:

6

Serving Size:

slices

Amount Per Serving: Calories: 377Total Fat: 24.5gSaturated Fat: 9.8gCholesterol: 183mgSodium: 62mgCarbohydrates: 33.8gFiber: 0.3gSugar: 16.2gProtein: 6.9g
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