Chocolate Swiss Roll
SWISS ROLL – the name itself will take you to an unimaginable world, isn’t it?
My long term due was to make a perfect swiss roll; I had failed on my initial attempts; but I kept trying few times and finally was able to successfully make a yummy-rich-spongy-chocolate Swiss Roll; here is my recipe. You can make it any time and surprise your loved ones.
Ingredients:
Dry Ingredient
- All-purpose flour – ½ cup
- Unsweetened cocoa powder – ¼ cup
- Granulated sugar – ½ cup
Wet Ingredient:
- Egg – 3 nos (large)
- Hot water – 1 tblsp
Strawberry chunks whipped cream Frosting
- Heavy whipping cream – 1 cup
- Confectionery/ powdered sugar – ¼ cup
- Strawberry – 3 nos (finely chopped)
- Vanilla extract – 1 tsp
For Greasing
- Softened butter – 1 tblsp
- Cocoa powder – 1 tblsp
Procedure:
- Step 1: Pre-heat the oven for 400 degree F and grease the sheet pan (I used 17×12 sheet pan)
- Step 2: In a wide mixing bowl, beat sugar and eggs until the mixture turns pale yellow and airy; it takes about 5-8 mins
- Step 3: Now sift the all-purpose flour and cocoa powder to the egg mixture and gently fold together; do not whisk hard / beat the mixture. At the end, add a tblsp of hot water to the sides of the mixing bowl
- Step 4: Place the parchment paper on the greased sheet pan and pour the batter to the sheet pan; gently smooth the surface and bake it for 8-10 mins or until toothpick inserted into the center of the cake comes out clean.
- Step 5: Meanwhile place another sheet pan over kitchen towel, lined with a parchment paper; sprinkle some granulated sugar and flip the hot sponge cake over the parchment and remove the parchment paper from the baked sponge cake
- Step 6: Gently roll the cake up into a log while its warm (using the kitchen towel as a guide) let it sit for some time
- Step 7: In between, we can start the whipping cream process; pour the heavy whipping cream, a tsp of vanilla extract along with confectionery / powdered sugar in a bowl, and beat on high speed until stiff peak form; at the final stage add the finely chopped strawberries and fold together
- Step 8: Unroll the cooled cake and the spread the cream all over the surface, leave 1 inch border over the edges, now roll up the cake gently (leaving the kitchen towel/ parchment behind) and place it over to the serving tray, dust the cake with some confectionery/ powder sugar for the finishing touch. Now the cake is ready to slice and enjoy with some fresh berries.
NOTE/ TIP:
- For baking a cake, always grease the bottom of the pan with butter and flour.
- If it is chocolate base cake then grease the bottom of the pan with butter and cocoa powder (expert technique)
- Always use a parchment/ butter paper for baking, as it helps to take out the sponge cakes easily.
- Always use buttermilk instead of water for best texture
- Do not over bake your cake at any cause
- Always use a wide mixing bowl for mixing the ingredients
- Always frost from center to edges and finish from edges to center
- Always tap the battered pan before placing the pan into the oven, to take out any air bubbles in the batter
- Whenever you plan to do a cake / frosting or muffin, keep your butter and eggs at room temperature
- Always keep your mixing bowl that you will use for making the frosting, in the refrigerator
