Monday, September 1, 2008

Chocolate Swiss Roll


3 eggs
50g fine sugar
1tbsp cocoa powder
1 1/4tbsp hot water
1/4tsp chocolate emulco
50g cake flour
10g corn flour
35g butter(melted)

100g whipping cream(whipped)
blueberry pie filling

1. Preheat oven to 200C.
2. Dissolve cocoa powder with the hot water, add in the chocolate emulco and leave it aside.
3. Sift the cake flour and corn flour together and leave it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
5. Gently fold in the cocoa mixture, follow by the flour.
6. Lastly fold in the melted butter until well combined.
7. Spread batter in a line and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the whipped cream on the cake follow by the blueberry pie filling.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.


Anonymous said...

is ther eany subsitute for choclate emulca i stay in US

Anonymous said...

instead of choclate emulco can we substitute anything else ..

Happy Flour said...

Hi Anonymous,

Just omit the chocolate emulco/paste if you don't have it.

Unknown said...

nice nice...will try this out soon. by the way, instead of using whipped cream, ok if i just use jam instead?


Happy Flour said...

Hi Dana,

It fine to use jam or you also can use nutella spread.