My younger girl has been asking for Swiss Roll but I was not in the mood to do the patterned Swiss Roll. She understood and said just a plain chocolate roll would do. No fruits and just vanilla swiss meringue buttercream for the filling. No chocolate rice too. So here’s the simple, plain chocolate swiss roll for her, with a thick buttercream filling in the centre, the way she likes.
The swiss roll recipe is from Junko’s book. I have a few of her books in Chinese and the recipe is the base recipe she used for her patterned swiss roll. Love her recipe as the cakes always turn out soft and fluffy, making each bite heavenly.
Source: Junko 彩绘蛋糕卷3
*I used a 25cm by 25cm pan.
3 egg yolks
3 egg whites
65g caster sugar (in 30g and 35g portions)
40ml salad oil
1 tsp vanilla extract
70g cake flour
1 tsp cornflour
10g cocoa powder
For sugar syrup, dissolve 10g of granulated sugar in 20ml hot water. When cooled, you may want to add in 1/2 tbs of rum/brandy/Kahlua *I omitted the sugar syrup for this Chocolate Swiss Roll.
1) Prepare the baking tin. Line well with parchment paper. Make sure the paper is lined flatly and smoothly, so that your cake will not have creases when baked. Preheat oven at 170 degree Celsius.
2) Whisk the 3 egg yolks and the 35g sugar till pale and fluffy. Add in the following sequence, water, salad oil and vanilla extract till combined. Shift in the cake flour and fold till well-mixed.
3) Sift in the cocoa powder to the batter. Fold well. Put aside.
4) With a separate clean mixer, whisk the egg whites till foamy. Add in the 30g sugar. Whisk till glossy and add in the cornflour. Whisk till firm peak.
5) Add 1/3 of the egg white meringue batter to the egg yolk batter. Fold well. Continue to fold in the other 1/3. Repeat till all the egg white batter is added and folded well into the egg yolk batter.
6) Pour the batter into the tray. Level the surface to smoothen it. Knock the tray on the counter top to release any trapped air. Put the tray into the preheated oven and bake for approximately 14 min.
7) When cake is baked, remove from oven and place a clean sheet of parchment paper on top. Turn over the cake on a cooling rack. Peel off the original baking paper and use it to gently cover on the cake again. Let the cake cool.
8) Prepare your filling. You can use any of your favourite filling, such as whipped cream, ganache, jam, SMB. However, the cake has to be cooled before spreading, especially for those cream fillings, as otherwise, they will melt, making it impossible to roll the cake. For this cake, I used the SMB recipe from here but omitted the gula melaka. I halved the recipe for the SMB and there was still some remaining despite my generous filling.
9) Spray or brush the sugar syrup onto the cake. I, however, omitted this step for this swiss roll. Then spread the filling. Roll up the cake slowly, starting from the side nearer to you, using the parchment paper to help. Roll up the cake firmly (else when you slice the cake, it might open up). Wrap it in the parchment paper or a clean plastic wrap. Chill it in the fridge for a couple of hours to set.
10) Slice the chilled cake and serve.