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Chocolate Swiss Roll

Sunday, August 5, 2018 18:29

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This chocolate Swiss Roll is soft and moist and full of chocolate flavour. This is a basic light chiffon cake recipe and is not complicated to make at all. In fact I spent less than an hour to complete the cake minus the chilling time. Kids will be delighted to enjoy this Swiss Roll cake with the extra chocolate cream frosting and it will definitely be gone in no time.

Just a small note, I used a 10×11-inch tray pan, to make the cake longer and thinner, so the kids can have more slices to share. However, you can use a 10 x 10 inch square pan for a thicker cake.

Great to serve with a cup of hot coffee too! 配上一杯咖啡最好不过

Chocolate Swiss Roll

Kids will be delighted to enjoy this Swiss Roll cake with the extra chocolate cream frosting and it will definitely be gone in no time

Servings6

Prep Time15 minutes

Cook Time20 minutes

Ingredients

Meringue

4 egg whites
50g caster sugar

Chocolate Cream

Instructions

Preheat oven temperature to 180 deg C. Sift cake flour, rice flour and cocoa powder into a bowl, mix well and set aside. Line 10 x 11 inch baking tray with parchment paper
Combine egg yolks and sugar in another bowl, mix well. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in flour mixture the second time into egg mixture and stir well.
Make meringue – Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold before the next until just combined.
Pour chocolate batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven at 180 deg C for about 15 minutes. Remove cake from pan, remove the parchment paper and leave to cool.
Chocolate cream – Place chopped chocolate pieces and butter into a bowl, set aside.
Bring whipping cream to a boil at medium heat, then pour over the chocolate pieces. Stir chocolate till smooth.
Chill the chocolate cream in fridge for about 30 seconds to one minute to thicken a little.
Place chocolate sponge cake (can use either side) on a plastic sheet or parchment paper (with a dry cloth placing beneath the plastic sheet to prevent slip while rolling the cake).
Spread a layer of chocolate on top of the cake. Gently roll up the sponge cake to make a Swiss roll and chill it to set for about an hour. Fill the remaining chocolate cream into a piping bag with nozzle tip #3 and pipe lines on cake. Place the roll cake back to the fridge and chill for 1 – 2 hours before serving.

Recipe Notes

Please keep in mind that all ovens temperature and baking time varies

巧克力蛋糕卷

蛋糕体绵密柔软帶有巧克力的香氣，很受小朋友的欢迎 ~~

材料：

4个蛋黄（用大鸡蛋）
60克细砂糖
30毫升牛奶
1/2茶匙香草香精
30毫升玉米油
50克底筋面粉或中筋面粉
20克粘米粉
1汤匙可可粉

蛋白霜

4个蛋白
50克细砂糖

巧克力酱

120克半甜巧克力
85克动物性奶油
15克软牛油
1/2茶匙香草香精

做法：

预热烤箱致摄氏180度。面粉，粘米粉，可可粉一起过筛到一个碗里，备用。准备1个10 x 11寸长方型烤盘 (喜欢蛋糕厚一点，可以用 10 x 10 寸正方形烤盘)，底部铺纸。
把蛋黄和细糖混合均匀。加入牛奶及香精，搅匀后加入玉米油，搅拌均匀。再筛入粉类,再搅拌均匀。
蛋白霜 – 用搅拌机把蛋白及柠檬汁打致起泡泡，细砂糖分3次加入，打致硬性发泡。
取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
将巧克力面糊倒入烤盘中用刮刀抹平，轻轻的敲出气泡。放入预热烤箱烤约15分钟（*也要根据自己的烤箱温度而定）。蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，待凉。
巧克力酱 – 巧克力碎和牛油放入碗中，备用。
以中火将奶油煮滚即可，倒在巧克力上,搅拌至顺滑。
将巧克力酱放进冰箱冷藏约30秒-1分钟至稍微浓稠即可。
蛋糕摆在塑胶纸或油纸上（蛋糕两面都可以卷；底部放一快干布可防滑而且这样蛋糕比较好券起来）。
涂上一层巧克力酱在蛋糕上。用手推动蛋糕往前卷起来，卷好后的蛋糕放进冰箱冷藏约一个小时定型，取出。把剩余的巧克力酱装入裱花袋里(用裱花袋装入Wilton#3号嘴)挤出线条在蛋糕上，挤在蛋糕卷上，再收进冰箱冷藏一到两个小时即可享用。

The post Chocolate Swiss Roll appeared first on Anncoo Journal.

Source: https://www.anncoojournal.com/recipe/chocolate-swiss-roll/

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