Friday, August 14, 2009

Chocolate Rice Swiss Roll



Recipe

Ingredients
3 egg (separated)
50g sugar
50g cake flour
2tsp cocoa powder
1/4tsp baking powder
40g corn oil
1/2tsp chocolate paste

adequate butter cream
chocolate rice

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, sprinkle the chocolate chips on the tray and set aside.
3. Use a cake mixer and whisk the egg whites until frothy.
4. Gradually add in the sugar and whisk till stiff peaks form.
5. Change the speed to medium and gradually add in the egg yolks and whisk for another 1min until well combined.
6. Shift the cake flour, cocoa powder and baking powder together into the cake batter in 3 portions and fold in lightly.
7. Lastly fold in the chocolate paste and oil into the batter until well combined.
8. Pour the batter in tray.
9. Bake in a preheated oven for 10mins.
10.Remove it from the pan and set aside to cool.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
2. Spread the cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Pour chocolate rice on a tray.
5. Spread some butter cream on the surface of the roll and roll it in the chocolate rice.
6. Wrap up the swiss roll in a greaseproof paper.
7. Rest the roll in the fridge to stabilize it shape.
8. Remove, slice and serve.
at

25 comments:

  1. Kitchen CornerAugust 14, 2009 at 1:42 PM

    I like all your swiss roll! There all rolled up nicely, and this one more beautiful. I wonder how you roll it in many rolls without breaking them? And tips for me to try out? Is there any other ingredients that I can use if I don't have chocolate paste?

    ReplyDelete
  2. FATMUMAugust 14, 2009 at 2:00 PM

    Hi HF, your swiss roll is very nicely done!!! Drooling.

    ReplyDelete
  3. carolcAugust 14, 2009 at 4:37 PM

    Hi,

    Can i skip the chocolate paste?
    Also, how do i get butter cream? just beat the butter?
    Your choc swiss roll looks so pretty!

    ReplyDelete
  4. ann lowAugust 14, 2009 at 6:26 PM

    WOW! This is so nicely rolled...so clever :D

    ReplyDelete
  5. OliviaAugust 14, 2009 at 11:51 PM

    Hi

    Love your chocolate swiss roll. So yummy... Tks for sharing the recipe. I will try it soon.

    Cheers
    Olivia

    ReplyDelete
  6. petite nyonyaAugust 14, 2009 at 11:53 PM

    This choc rice swiss roll is simply timeless. Very nice!

    ReplyDelete
  7. OliviaAugust 15, 2009 at 12:17 AM

    Hi
    I have just dedicated "I Love Your Blog" Award to you. You may copy the pix and place it in your blog. Please see my link: http://foodlovepassion.blogspot.com/2009/08/i-love-your-blog-award.html

    for the info.

    Cheers
    Olivia

    ReplyDelete
  8. AnonymousAugust 15, 2009 at 1:52 AM

    Was this really baked in a 10x13 pan?? because I use a 10x15 pan for all my swiss rolls and they never got bigger than one complete circle after the inner core..if you know what I mean...yours rolled around the center twice, so big and round!!

    Anita

    ReplyDelete
  9. TalitaAugust 15, 2009 at 8:03 AM

    Gorgeous pics! I've tried and tried again to make a Swiss roll but always crack it! This is so sad! =(
    I'll try your recipe and I hope it'll be so beautiful as yours!

    ReplyDelete
  10. Happy FlourAugust 15, 2009 at 8:23 PM

    Hi FATMUM, Anncoo, Olivia, Nyonya Pendek Melaka and Talita,

    Thanks for all your compliments. :)

    ReplyDelete
  11. Happy FlourAugust 15, 2009 at 8:31 PM

    Hi Kitchen Corner,

    You can omit the chocolate paste instead. Don't worry, this sponge cake is very soft and you won't break it during rolling. Pick up your courage, roll it up and eat it. :)

    ReplyDelete
  12. Happy FlourAugust 15, 2009 at 8:35 PM

    Hi Carol,

    You can omit the chocolate paste instead. You can find the butter cream recipe at my blog 'Labels'. Happy baking. :)

    ReplyDelete
  13. Happy FlourAugust 15, 2009 at 8:42 PM

    Hi Anita,

    If you are using 10"x15" tray then you have to use 4-5 eggs for your swiss roll recipe. I rolled my cake from the shorter length so it appear a bigger roll. If you roll it from the longer end then you will have a smaller roll.

    ReplyDelete
  14. Somewhere in SingaporeAugust 16, 2009 at 5:46 PM

    Your swiss roll is very nicely done, if for me to do it, sure very horrible...

    ReplyDelete
  15. Happy FlourAugust 16, 2009 at 8:04 PM

    Hi Somewhere in Singapore,

    Thanks for your compliment. :)

    ReplyDelete
  16. Angel @ Cook.Bake.LoveAugust 17, 2009 at 1:57 PM

    Very nicely done swiss roll.

    This reminds me of my primary school times, I always bought choc rice swiss roll from the canteen stall.

    ReplyDelete
  17. Happy FlourAugust 17, 2009 at 9:06 PM

    Hi Cook.Bake.Love,

    Thanks for your nice words. You are so lucky that you can have this for your canteen break. I remembered that when I was a kid, we can only enjoy cakes when we get a box of wedding cakes from some well off relatives.

    ReplyDelete
  18. MelissaAugust 17, 2009 at 11:44 PM

    Hi,

    I would be attending a food and funfair during this weekend. Hmm... what should I make? I thought of going towards the dessert path! Do you have any good dessert recipe that you can share and is easy to prepare. As I have to make around 200 servings. Please enlighten me!

    Hope to hear from you soon!

    ReplyDelete
  19. carolcAugust 18, 2009 at 11:11 AM

    THanks happy flour for your prompt reply.How generous u are : )

    ReplyDelete
  20. Happy FlourAugust 18, 2009 at 1:18 PM

    Hi Melissa,

    You can try Mandarin Orange Pudding, it is easy to prepare and it very refreshing for this kind of hot weather. You can find the recipe under 'Labels', pudding. Happy Baking. :)

    ReplyDelete
  21. AnonymousAugust 26, 2009 at 7:29 AM

    hi,luv that woderful swiss roll,,,so much,,btw ,,may i know do u bake n sell as i wann prucahse n give a try,,,drop me a rtn mail,,,if u can,,thanks

    ReplyDelete
  22. AnonymousAugust 26, 2009 at 7:32 AM

    luv ur blog n this is my home favourite,,do u bake n sell,,,kindli contac me,,if u can,,,drop me a mail:jayne@almech.com.sg...

    ReplyDelete
  23. AnonymousAugust 26, 2009 at 7:34 AM

    this is our home favourite,,do u bake n sell,,,,

    ReplyDelete
  24. Happy FlourAugust 26, 2009 at 8:29 AM

    Hi Anonymous,

    Thanks for your compliment. Baking is my hobby. I baked for my family and friends, not selling.

    ReplyDelete
  25. natasyaAugust 11, 2011 at 11:56 AM

    Baked this y'day morning and it turned out really nice and it rolled without much problem. I prefer sponge method swiss roll than the chiffon method. I didn't have much luck with the chiffon method ;-)
    will bake this again and again!!Thanks a bunch.

    ReplyDelete

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