What we need:
Chocolate cake ingredients:
6 eggs, separated at room temperature
140gr granulated sugar
70gr cake flour (or 60gr plain flour + 10gr cornflour)
10gr cocoa powder
2 tablespoons thickened cream
Whipped cream filling:
600ml thickened cream
1/2cup powdered sugar
Directions:
Preheat oven to 180oC or 350oF.
Prepare and line a 30x40cm jelly roll pan.
Microwave the cream for 20 seconds, leave aside.
Sift together cake flour and cocoa powder twice
In a clean mixing bowl, put together 6 egg whites and little bit of cream of tartar
Using the whisk attachment, beat egg whites on high speed until frothy, gradually add the sugar while beating
Beat egg whites until stiff peaks
Add the 6 egg yolks one by one, mixing at low speed until combined.
Add in the sifted flour and cocoa mixture, fold in the egg mixture with a spatula until combined
Please fold carefully here since the flour mixture tend to end up at the bottom of the bowl.
Finally add the microwaved cream, fold to combine.
Pour the batter in the prepared pan and flatten using spatula, take notes of corners.
Bang the pan on benchtop for few times to get rid of bubbles.
Bake in preheated oven for 13 minutes.
The cake should be done when you can cleanly peel off the baking paper.
Drop the baked cake from a height to prevent sinking.
Slide the cake onto a wire rack to cool. Drape a damp towel all over the cake to keep moist.
Cool the cake completely.
In the mean time we can make the whipped cream filling.
Pour thickened cream and powdered sugar in mixing bowl. Use wire whisk to mix until stiff peaks. Vanilla extracts can be added for extra flavour.
When cake is completely cooled, spread whipped cream evenly over the cake.
Then from the shorter side, gently roll up the cake, using baking paper as guide.
Refrigerate before cutting into smaller slices, for cleaner cut.
Happy baking and enjoy your Swiss roll!
No comments:
Post a Comment