09.11.2013 - Batam. 10.11.2013 is my son birth month, as we celebrate every month on the 10th. so this is another cake that i planned to make for him for fun! :) This is a basic swiss roll. It is my first swiss roll and came out perfectly good. I won't be hesitate to make another one now. It is fast, quick and easy and can have any fillings i desire.
For all these time, i thought it was hard to make a swiss roll as i have always read people failed on the rolling process. but mine just came out good. the only thing is that just too bad i have no parchment paper and my only option is to use aluminium foil. so i end up my beautiful brown skin sponge cake all stick to the aluminium foil. but its alright at least a whole piece of swiss cake still in one piece, not cracks no breaks.
In fact on the same day, i made two swiss roll, this one is a very simple filling chocolate whipped cream and top with chocolate ganache i've made. and the 2nd swiss roll using the same recipe and filling with strawberry jam. Simple and delicious, great for tea time.
3 eggs, @ room temperature
65g / 1/3cup granulated sugar
80g / 2/3 cup all purpose flour / cake flour
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder
Chocolate Whipping Cream for filling - 1/2 cup whipping cream, 1tbsp confectioner's sugar, 1tbsp dark coco powder
Chocolate Ganache for toping - 80g dark chocolate, 1tbsp cream, 5g butter
Melt butter, sift flour/ cake flour and set aside.
Line a 22 x 22cm tray with parchment paper, set aside. Pre-heat oven to 180c. ( I used kitchen towel as i run out of parchment paper )
Pre-heat oven 200c.
With hand mixer, whisk eggs and sugar on high speed until batter double volume in ribbon stage (the batter should leave a ribbon-like texture when the beater is lifted up). In low speed whisk for a min to reduce big air bubbles in the batter.
Add in sifted flour into batter in 3 batch. with a spatula, gently fold in the flour mix well and lastly add the melted butter and vanilla extract, fold in with spatula until well combined.
Transfer batter into the tray. Spread and smooth batter and tap a few times to release air bubbles.
Bake on centre rack/ middle rack for 20-25 mins (Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling)
Bake until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
Remove tray from oven. Give a few tap again on the table. Sponge cake should be easily removed from the tray from the tin. With a clean new parchment paper ( i used aluminium foil as i run out of parchment paper but please do not use aluminium foil because beautiful brown skin layer stick on the foil. Use only parchment paper to do the rolling step unless emergency like me :) anyway, place the paper on top of the cake and turn the cake skin side down. remove the bottom parchment paper from the cake and let it cool.
I cut slits along the length of the sponge layer will help to prevent cracks when rolling.
Spread any filling you desire. and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.
Refrigerate for an hour and served chill.
i use 22 x 22cm tin, this sponge cake is beautifully cooked
My one slice cutting technic ruin the cake...haaaa..