Chocolate Swiss Roll
Rabu, 23 Mei 2007
Edit
Chocolate Swiss curlicue is a flake tricky. Why? Because cocoa pulverization complicates things.
Cocoa pulverization makes canvass cake less stretchable, too then yous accept to live careful non to overbake the cake. Even slight overbaking makes the cake scissure when yous curlicue it.
Cocoa pulverization also makes the crust sticky, too then yous accept to live careful non to underbake the cake. The to a greater extent than underbaked the crust is, the stickier it is.
The cake is perfectly done when it only turns springy inwards the middle. After cooling down, the crust should live a flake gummy closed to the edges.
That's OK because the ends volition live trimmed, or tucked inside/below afterwards the cake is rolled.
If the entire crust isn't sticky, that's non a skillful affair at all. The cake is besides dry out too volition probable scissure when yous curlicue it.
If the entire crust is sticky, it's gonna stick to whatever it rests on. Of course, that's non a employment if yous H2O ice the cake. Or if yous larn for the skinless hold off too curlicue the cake within out.
Even when you've got the cake baked only right, yous may yet accept a employment when you're rolling the cake. Why? Because the crust doesn't actually stick to the crumb, too then it comes off real easily. The liberate crust is caused yesteryear cocoa pulverization which, every bit I said, complicates things.
Chocolate cakes accept haphephobia (fear of beingness touched). Direct contact alongside the crust must live minimized if yous don't desire to harm it. How? Like this:
🇨🇭 Put the cake on a slice of parchment paper, crust side down. Spread alongside whatever filling yous like.
🇨🇭 Start rolling the cake yesteryear making a flexure inwards the cake. The flexure must live real small, or the cake volition be oval instead of circular afterwards it's rolled.
🇨🇭 After the kickoff flexure is tucked inwards tightly, elevator too disceptation the parchment newspaper alongside your left paw (if you're right-handed). As the cake moves forward, it may bulge hither too there. Gently flatten the bulges with your correct paw too then that the curlicue is tight too even. If you're making a real long roll, you'd require a rolling pivot (or the meat of your parchment newspaper or aluminium foil) to practise this.
Because the cake doesn't handgrip well, it cracks (when yous curlicue it) if it's besides thick. And if it's besides thin, the within may live besides dry out when the crust is only right. Hence, yous must scale the recipe according to your pan size. You don't desire besides footling or besides much batter inwards the pan.
Why brand such a fuss over a cake? Why non only permit it crack? You tin enshroud the cracks alongside icing, icing sugar, chocolate rice/shavings, nuts, whatever. Nobody would know, right?
Yup, roofing upwardly is an like shooting fish in a barrel agency out. But you'd accept bought a chocolate Swiss curlicue if yous had wanted the like shooting fish in a barrel agency out. Or at to the lowest degree made a Swiss curlicue without cocoa powder. Or only consume the cake without rolling it!
If yous desire to brand a less challenging Swiss roll, click hither for my vanilla recipe. Matcha Swiss roll is also pretty straightforward.
How to brand chocolate Swiss roll
Step-by-step guide
Many chocolate Swiss curlicue recipes say yous to comprehend upwardly cracked rolls alongside icing. This recipe doesn't practise that. It makes a fluffy, chocolatey Swiss curlicue that tin live rolled without cracking. Of course, yous tin yet H2O ice it if yous like.
INGREDIENTS
(For i 12" roll)
Ingredients
INGREDIENTS
(For i 12" roll)
Ingredients
- 15 g corn oil
- 10 g alkalized cocoa powder
- 15 g castor sugar
- 10 g water
- pinch tabular array salt
- 1/2 tsp vanilla extract
- 30 g egg yolks
- 15 g cake flour
- 70 g egg whites
- 30 g castor sugar
- 75 g whipped cream
- To brand cake, preheat oven to 200°C. Measure too prep ingredients every bit detailed above. Grease 12" x 9" pan alongside butter. Line pan alongside 12" x 12" parchment paper.
- Heat crude till hot but non smoking (if yous seat your paw nigh the oil, yous should experience searing heat). Add to cocoa powder. Whisk thoroughly. Add 15 g castor sugar. Whisk thoroughly. Add water. Whisk till thick glue forms. Add salt, vanilla extract too egg yolks. Whisk till carbohydrate dissolves. Sift one-half of cake flour into mixture. Mix alongside whisk till even. Sift remaining cake flour into mixture. Mix alongside whisk till even.
- Whisk egg whites on medium-slow speed till thick foam forms. Gradually add together xxx g castor carbohydrate whilst continuing to whisk. Keep whisking till egg whites are at soft peak stage. Reduce speed to ho-hum too travel on to whisk till theatre peak phase (when whisk is lifted, egg whites shape peak that's hooked).
- Loosen egg yolk mixture from bottom of mixing bowl alongside whisk. Add egg whites inwards two batches. Mix alongside whisk afterwards each improver till batter looks even. Scrape downward too flexure alongside spatula till batter is genuinely even.
- Pour batter into cake pan. Spread alongside spatula every bit evenly every bit possible, pushing batter into corners of pan. Jiggle vigorously till batter is level. Tap pan against worktop twice.
- Bake cake on center shelf till center of cake is springy when pressed, nigh 10 minutes. Remove from oven. Drop pan from 1' high 3-4 times. Unmould cake onto wire rack. Peel parchment newspaper from sides of cake. Leave till cool.
- To get together Swiss roll, house cake on construct clean parchment paper, crust side down. Peel parchment newspaper from bottom of cake. Spread evenly alongside whipped cream. Roll cake every bit shown inwards video. Do non take away parchment newspaper till cake is transferred to serving plate (so that cake may live moved easily without touching the crust).
- To cutting neatly, chill Swiss curlicue till filling is set. Cut alongside serrated knife, wiping knife construct clean alongside newspaper towels afterwards each cut. Transfer to serving plate. Discard parchment paper.
- To shop overnight, house Swiss curlicue inwards cake pan. Place pan inwards plastic bag, making certain purse doesn't impact Swiss roll. Refrigerate. Remove from refrigerator nigh fifteen minutes earlier serving. Cut immediately. Transfer to serving plate. Discard parchment paper. Serve when cake is soft but filling is yet cold.
