Next, pour the batter into your prepared pan and spread it evenly with a rubber spatula. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. The cake will not only rise beautifully but will also smell heavenly—just wait until you get that whiff of chocolate! Once it’s done, let it cool in the pan for about 5 minutes before rolling it. For this step, I find it helpful to dust the cake with a little powdered sugar to prevent sticking. Carefully flip the cake onto a clean kitchen towel sprinkled with sugar, peel off the parchment paper, and start rolling it from one end. This will help the cake hold its shape. Let it cool completely while rolled up.
While the cake is cooling, it’s time to prepare the peanut butter filling. In a separate bowl, mix the creamy peanut butter with powdered sugar and heavy cream until it’s smooth and fluffy. The smell of peanut butter fills the kitchen, and it’s absolutely irresistible! Once the cake has cooled, gently unroll it, and spread the peanut butter mixture evenly over the surface. Finally, roll it back up, making sure to tighten it as you go, and wrap it in plastic wrap. Refrigerate for about an hour to help it set properly.
Lastly, before serving, I like to dust the top with a sprinkle of cocoa powder and crushed peanuts for extra flavor and texture. Trust me, the presentation will impress your friends and family!
Pro Tips for Best Results
I’ve tested this cake several ways, and my number one tip is to ensure that your cake is fully cooled before rolling it up. If it’s even a little warm, it might crack, and that’s a bummer when you’ve put in all that hard work! I also discovered that using a larger jelly roll pan can help distribute the batter more evenly, creating a flatter cake that rolls nicely. Don’t rush the cooling process; a little patience goes a long way!
Another thing I learned was to sift your dry ingredients before mixing them in. It makes a noticeable difference in texture, resulting in a lighter sponge that perfectly nestles that luscious filling. If you don’t have a sifter, a whisk can do the trick—just give it a good aeration!
Lastly, don’t skip the powder sugar dusting when rolling the cake! It’s a lifesaver for preventing sticking to the towel, and it gives that authentic, classic touch.
Common Mistakes to Avoid
One common mistake I see in the kitchen is not properly preparing the pan. Make sure to grease and line it well with parchment paper! If you skip this step, you might wind up with a cake that’s stubbornly stuck, leaving you with a crumbled mess instead of a beautiful roll.(See the next page below to continue…)