I made Vanilla Swiss Roll few weeks ago, so what’s next? Chocolate of course. You might be wondering how come I did not make Chocolate first considering I am a chocoholic. Well, there is a perfect explanation for that. Read on.
You see, chocolate roll is trickie to make than Vanilla Swiss Roll. So I had decided to start with the basic which is Vanilla Swiss Roll, this way, I get to practice the technique and tricks involved in making a Swiss roll before I share it with you. Hands-on experience is always better than just reading books and blogs. I strongly suggest you do the same and start with Vanilla Swiss Roll. If you haven’t made it yet, please visit my post so that you will get familiarized with common problem encountered in Swiss Roll making and how to address them.
So what makes the Chocolate Swiss Roll trickier to make? The use of cocoa powder. Yes, cocoa powder is the culprit that makes Chocolate Swiss Roll tricky. I did not even know this until I find this recipe that I am sharing with you. There’s always a science behind baking that most of us don’t know. I myself often got so involved with getting all the ingredients right that I do not bother to research why these ingredients makes sense to be together, or why they work well together. For this post, we are going to discuss the use of cocoa powder and its effect in this cake.
- Cocoa powder makes the cake NOT stretchable or as flexible as like the Vanilla Swiss Roll Cake: tip 1: You have to carefully watch your baking time. If you over bake it just a little, since the cake is thin, it will dry out the cake making it to crack when you roll it. If you under bake it on the other hand, the cake could get sticky and moist which will make it stick to the paper when you roll. Of course you have to follow the baking temperature and time, but aside from that , you’re cake is done if when you touch the center , it springs back and it doesn’t move or jiggle when you try to shake it.
- Cocoa powder can make the cake sticky, which makes the cake sticks to the paper when you roll it. The thin crust that you see on the cake doesn’t easily stick to the cake, again that’s because of the cocoa powder. So, as much as possible avoid touching the outer layer of the cake with your hands. Use the parchment paper to guide you to roll the cake, and of course, do not undertake to avoid having sticky surface.
Some people may not care much about this because you can easily cover the cake with frosting to hide the cracks. But if you are going to make it anyway, why not make it right? For me, eating the cake is only half the fun, the best part is the process and being able to create an end product that I can be proud of, now that’s what made me feel so accomplished.
So, if you like to experiment when baking, this may not be the time to do it. This recipe requires attention to details and carefully following instructions. Just for this one recipe, it’s worth to follow the instructions and tips for a successful Chocolate Swiss Roll 🙂 Let’s get started!
- 15 g corn oil – Approximately 1 tbsp + 1 tsp
- 10 g natural cocoa powder – Approximately 2 tbsp + 1/2 tsp
- 15 g castor sugar – Approximately 1 tbsp + 1/2 tsp
- 10 g water – Approximately 1 tbsp
- pinch salt
- 1/2 tsp vanilla extract
- 30 g egg yolks – Approximately 2 Large eggs
- 15 g cake flour – Approximately 2 tbsp + 1/2 tsp
- 70 g egg whites – Approximately 2 Large eggs
- 30 g castor sugar – Approximately 2 tbsp + 2 tsp
- Egg size could vary from place to place, so weighing the ingredients guarantees more success. I tried to convert it to cups/spoons, but if you have a kitchen scale, use it to measure all the ingredients.
- You can make your own Castor sugar by processing the granulated white sugar to make it finer. I used my mini food chopper and just process it for 1-2 minutes until the texture is fine. Castor sugar dissolves faster when used to whisk egg whites.
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Note: If you do not have this pan size, use something closer to the size, but not too big or too small from the suggested size. Using a big pan will result to a thin cake, and too small pan will result to a thick cake. I used 13″ x 9″ pan for mine this is why it is thinner, but this is the closest that I have.
- Preheat oven to 200°C/390F. Measure and prep ingredients as detailed above. Grease 12″ x 9″ pan with butter. Line pan with 12″ x 12″ parchment paper.
- Heat oil till hot but not smoking (if you put your hand near the oil, you should feel searing heat). Add to cocoa powder. Whisk thoroughly. Add 15 g castor sugar. Whisk thoroughly. Add water. Whisk till thick paste forms. Add salt, vanilla extract and egg yolks. Whisk till sugar dissolves.
- Sift half of cake flour into mixture. Mix with whisk till even. Sift remaining cake flour into mixture. Mix with whisk till even.
- Whisk egg whites on medium-slow speed till thick foam forms. Gradually add 30 g castor sugar whilst continuing to whisk. Keep whisking till egg whites are at soft peak stage. Reduce speed to slow and continue to whisk till firm peak stage (when whisk is lifted, egg whites form peak that’s hooked)
- Loosen egg yolk mixture from bottom of mixing bowl with whisk. Add egg whites in 2 batches. Mix with whisk after each addition till batter looks even. Scrape down and fold with spatula till batter is truly even.
- Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter into corners of pan. Jiggle vigorously till batter is level. Tap pan against work area twice.
- Bake cake on middle shelf till middle of cake is springy when pressed, about 10 minutes. Remove from oven. Unmould cake onto wire rack. Peel parchment paper from sides of cake. Leave till cool.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking.
Serves 6 – 8 slices (depending on how thin or thick you slice the cake)
To assemble Swiss roll:
Place cake on clean parchment paper, face down. Peel parchment paper from bottom of cake. Spread evenly with Chocolate Ganache or Whipped Cream. Roll cake starting from the longer side of the cake. Do not remove parchment paper till cake is transferred to serving plate (so that cake may be moved easily without touching the crust).
To cut Swiss roll neatly:
Chill till filling is set. Cut with serrated knife, wiping knife clean with paper towels after each cut. Transfer to serving plate. Discard parchment paper.
To store overnight:
Chocolate spread Swiss roll should be chilled or eaten once it’s made. Otherwise, oil separates from the spread and seeps into the cake, making it hard. Refrigerate and place pan in plastic bag, making sure bag doesn’t touch Swiss roll.