October 26, 2010

Chocolate Swiss Roll

I'd mentioned in my previous post that I've tried one swiss roll recipe from 孟老師的美味蛋糕卷. There you go, a soft moist swiss roll cake base that my boss commented it tasted better than P***ar. ;) But i did some cheating. :P I didn't male the cream myself. Instead I used store-bought hazelnut cream that was left from my making of praline paste. I believe the hazelnut cream played a big role too. I'd attempted to make white cocolate cream but somehow it didn't came out successful. I'm sorry I really could not recall what I'd done that resulted in my failure. That's the problem when I had backlogs and waited too long to blog. I simply couldn't remember :P




I really enjoyed making, eating and looking at this swiss roll. It makes me doubly happy when people are happy receiving a piece of chocolate cake. :D

You may find my posting getting shorter at times cos' of my work committments and other personal activities I have. I'd definitely keep my baking going as much as I can but as for blogging, I'd still try to keep this blog going to document my journey and sharing recipes whenever I can. :)

Chocolate Swiss Roll Sponge Cake

Ingredients:

30g unsalted butter
25g fresh milk
200g whole eggs, beaten (about 3.5)
20g egg yolk (about 1 egg yolk)
95g castor sugar
60g cake flour
15g cocoa powder


Method:
  1. Sift cake flour and cocoa powder. Set aside.
  2. Melt butter with milk over a double boiler or microwave. Set aside.
  3. Beat whole eggs, egg yolk and castor sugar with high speed until light and creamy. When the beater is lifted, it leaves a trail that does not disappear immediately. Continue beating for another 1 minute using low speed to stabilise the batter.
  4. Fold 1/3 of the sifted flour into the batter and mix well.
  5. Fold the remaining flour into the batter until the flour is well incorporated.
  6. Scoop a small portion of the batter into the melted butter-milk mixture in step two and mix well briefly. Then pour the mixture back into the batter and mix well, until the butter and milk mixture and batter are well combined.
  7. Pour into a 36cm by 26cm swiss roll pan and bake in a preheated oven at 180°C for about 12 minutes. When the surface starts to turn brown, i would usually tent with an aluminium foil to prevent the surface from turning too brown, as it may crack during the rolling process. (Some swiss roll pans that comes in a square is 26cm by 26cm. You can mutiply the recipe by 0.7. For a pan of 43cm by 33cm, you can mutiply by 1.5)
  8. Turn out baked sponge cake onto a cooling rack and allow it to cool before spreading onto the cream.
I will post the recipe for the cream should I make it next time. You can use any creams e.g. ganache, whipping cream, whipped or butter cream, as you desired. :)

11 comments:

jess @ j3ss kitch3n said...

pretty and delicious swiss roll =)

Coraine said...

whoah your swiss roll looks moist~~~~~

and gong xi gong xi!! u r married now! =) when will u be having your customary?

Coraine @ life is like a long journey

Bakertan said...

hey aimei,

thats another lovely swiss roll. I just got the book recently. Hope the step by step pictures will help me improve my rolling of swiss rolls.

Small Small Baker said...

I like your swiss rolls, always so round and perfect!

Missy said...

you have a delicious tempting looking cake here. its so perfect... and keep ur blog coming :) will continue to read ur posts

Pei-Lin@Dodol and Mochi said...

Aimei, well, the roulade looks toothsome to me! Hmmm ... About having backlogs ... I think you're also talking about me. LOL! I have backlogs dating back as far as mid-2009. HAHAHA! They've yet to be blogged about!

So? Your white-choc cream incident is just a small one! LOL! I'm worse than you're!

Jo said...

Looks delicious and I love the chocolate that is oozing out from the rolls.

Swee San said...

i looks gooood.. mm chocolate is good..

Aimei said...

Hey thanks everyone. Hope you like this recipe if you ever make it. :)

Corraine, I have not plan my customary yet. Likely end of 2011 or early 2012. ;)

Janine said...

Hello!

Just wanted to let you know that I tried this recipe and I found that it worked well for me :) I made an Xmas log with it. Just a question though - did you have to tent your cake? Cos the bottom of my cake was a little dry but the other parts were okay!

Janine said...

Hello!

Just wanted to let you know that I tried this recipe and I found that it worked well for me :) I made an Xmas log with it. Just a question though - did you have to tent your cake? Cos the bottom of my cake was a little dry but the other parts were okay!