Uploaded February 2026 | Updated September 2026, 2 weeks ago
At first glance, the Malacañang chocolate roll sounds like a grand palace dessert. But after a bit of digging, its story turns out to be much closer to home. This recipe comes from a 1958 cookbook and was named not for power or prestige, but after a neighborhood near Malacañang where it was created and passed down through family kitchens.
A simple roll cake with a name that carries history, memory, and everyday life. 🍰 Watch our full docu on our local breads on YouTube!
MALACANANG CHOCOLATE ROLL
Sources: 1958 Your Cookery Guide page 169, Tita Meg Cooks
Ingredients:
6 egg yolks
1 tbsp water
6 egg whites
3 tbsp cassava flour
3 tbsp sugar
3 tbsp flour
Sugar
Filling:
½ cup milk
½ cup sugar
½ cup grated chocolate
1 tbsp butter
1 tbsp arrowroot flour
¼ tsp vanilla
Procedure:
1. Beat the egg yolks with water until light and lemon-colored. Add sugar, cassava flour, and all-purpose flour.
2. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture until just combined.
3. Pour onto a baking sheet lined with parchment paper. Spread evenly and bake in a preheated oven about 200°C (400°F) for 3-5 mins or until set but still soft.
4. In a double boiler, combine milk, sugar, grated chocolate, butter, and arrowroot flour. Cook until the mixture thickens. Stir in vanilla extract. Let it cool slightly.
5. While the cake is still warm, invert it onto another parchment paper. Carefully peel off the baked paper, then spread the chocolate filling evenly over the sponge. Roll tightly while still warm to avoid cracking. Roll in sugar and cut into slices.
At first glance, the Malacañang chocolate roll sounds like a grand palace dessert. But after a bit of digging, its story turns out to be much closer to home. This recipe comes from a 1958 cookbook and was named not for power or prestige, but after a neighborhood near Malacañang where it was created and passed down through family kitchens.
A simple roll cake with a name that carries history, memory, and everyday life. 🍰 Watch our full docu on our local breads on YouTube!
MALACANANG CHOCOLATE ROLL
Sources: 1958 Your Cookery Guide page 169, Tita Meg Cooks
Ingredients:
6 egg yolks
1 tbsp water
6 egg whites
3 tbsp cassava flour
3 tbsp sugar
3 tbsp flour
Sugar
Filling:
½ cup milk
½ cup sugar
½ cup grated chocolate
1 tbsp butter
1 tbsp arrowroot flour
¼ tsp vanilla
Procedure:
1. Beat the egg yolks with water until light and lemon-colored. Add sugar, cassava flour, and all-purpose flour.
2. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture until just combined.
3. Pour onto a baking sheet lined with parchment paper. Spread evenly and bake in a preheated oven about 200°C (400°F) for 3-5 mins or until set but still soft.
4. In a double boiler, combine milk, sugar, grated chocolate, butter, and arrowroot flour. Cook until the mixture thickens. Stir in vanilla extract. Let it cool slightly.
5. While the cake is still warm, invert it onto another parchment paper. Carefully peel off the baked paper, then spread the chocolate filling evenly over the sponge. Roll tightly while still warm to avoid cracking. Roll in sugar and cut into slices.
