CHOCOLATE SWISS ROLL CAKE

This cake roll is chocolate flavoured and wrapped around a rich icing. A classic childhood favorite that is rich, totally inviting and for chocolate lovers.

INGREDIENTS

1/3 cup granulated sugar + 1/3 cup brown sugar

1/4 cup unsalted butter

1 teaspoon vanilla extract

4 large eggs, white and yolk separated

1/2 cup flour/maida

3 Tablespoons unsweetened cocoa powder (I used Hershey's brand)

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon instant coffee mixed in 1/2 teaspoon hot water

Whipped Cream:

1 cup whipping cream

3 Tablespoons sugar or confectioners’ sugar

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

INSTRUCTIONS

In a small bowl, using a hand mixer beat the egg whites and granulated sugar together on high speed until stiff peaks form. Set aside.

Whisk the flour, cocoa powder, baking powder, and salt together into a large bowl . Pour in the melted butter, coffee mixture, egg yolk, brown sugar, and vanilla extract Beat everything together until completely combined. Using a rubber spatula or spoon, gently fold in the egg whites until completely combined. Do no over mix.

Preheat oven to 180°C.

Prepare a baking tray with butter and line with parchment paper. the cake dough is very thin and hence you need to line and butter is up well.

Spread batter evenly into prepared pan. Gently tap the pan a few times on the counter, this will remove any air bubbles.

Bake for 8 minutes only.

Tip : I used a round cake tin and followed the same process. Do ensure the dough is thin when poured into the cake tin else the cake will crack.

Prepare a parchment paper sprinkled with cocoa powder. Once the cake is ready immediately invert it onto the parchment. Peel off the parchment paper that was on the bottom of the cake as it baked.

While the cake is still hot, carefully and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.. Do not unroll until cooled preferably for 1 to 2 hours.

For the whipped cream, whip the heavy cream, sugar, and vanilla extract until creamy.

Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squeezing out.

TIP : An over baked Swiss roll is more likely to crack when rolled up. If the cake cools down, it will crack when you roll it up. Once rolled, leave the cake to cool in its paper or towel until cold.

Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.

Remove the plastic wrap from the cake and transfer it to your serving platter.

Dust the cake with powdered sugar and serve !

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