Chocolate swiss roll

Recipe for chocolate swiss roll

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the irresistible delight of a Chocolate Swiss Roll, a classic dessert that combines rich chocolate flavor with a light and fluffy texture. This recipe is perfect for any occasion, whether it's a birthday celebration or a simple treat to satisfy your sweet tooth. With just six ingredients and minimal effort, you can create a beautiful and delicious dessert that will impress your family and friends.

Keywords: chocolate, Swiss roll, dessert, easy, and delicious.

Chocolate swiss roll details

Chocolate swiss roll, recipe Rating: 4.5
Number of votes:99 INGREDIENTS:

Makes 2 no. of 30 x 25cm flat chiffon cakes

A:

100g cake flour

1 tbsp corn starch

1 1/2 tsp baking powder

40g castor sugar

40g corn oil

60g milk

3 nos. egg yolks

50g dark chocolate

B:

5 nos. egg whites

1/4 tsp cream of tartar

50g castor sugar

Cream:

160g butter/margarine

60g icing sugar

METHOD:

1. Place dark chocolate and about 1/3 of the milk in A in a bowl. Stir over barely simmering water until all chocolate melted.  Set aside to cool.

2. Sift cake flour, corn starch and baking powder into a mixing bowl. Add all remaining ingredients in A. Whisk until combined. Add melted chocolate in (1) and blend well.

3. Place egg whites and cream of tartar in a clean and dry mixing bowl. Beat with medium speed until bubbly.  Add sugar in B and continue to whip at high speed until stiff peaks form.

4. Take 1/3 of egg whites in (3) and fold into the mixture in (2). Pour all this combined mixture into the remaining 2/3 of whipped egg whites. Gently fold the egg whites into the combined mixture.

5. Spoon mixture into two lined and greased 30 x 25 cm swiss roll pan; smooth surface Bake in a preheated oven at 170-190 deg C for 20-25 minutes until firm to touch.

6. Prepare cream: Cream butter and icing sugar until light and fluffy. Continue to beat until the cream turns pale. Set aside.

7. When the cakes are done, immediately remove the lining paper and let them cool on wire racks .

8. When the cakes are cool, place the cake on a piece of large lining paper. Trim the edges and cut a few slits at one edge of the cake. Be careful to cut half-way through the cake only.

9. Spread the cake with cream prepared in (5). Using lining paper as a guide, roll up the cake from the cut edge. Stand the swiss roll, rolled in the lining paper, for at least 30 minutes to make sure that the swiss roll will not unroll later.

10. Place the swiss rolls on serving plate. Frost swiss rolls with icing sugar, or decorate with left over cream.

NOTE:

1. Do not leave the cake too long after it has completely cool. The cake will become too dry and break during roll up.

2. The addition of corn starch is to prevent the cake from breaking up when it is rolled. Substitute some portion of flour with corn starch, to a maximum of 1/3 of flour, if you wish.

3. Remove the lining paper as soon as the cake is removed from oven. If not, moisture will be trapped in the cake, results in wet, damp texture.

4. All ovens vary and so, cooking temperature is approximate only. Adjust your oven temperature and cooking time so that the cake is not overcooked. An overcooked cake is hard and difficult to roll.

5. The purpose of drawing a few strips at one end of the cake is to ease the rolling of the edge.