Thursday, April 29, 2010

Hazelnut Chocolate Swiss Roll



Recipe

Ingredients
3 eggs
55g fine sugar
1/4tsp salt
55g cake flour
10g corn flour
25g ground hazelnut
35g butter(melted)
1tbsp milk

butter cream }mix
hazelnut spread }together

Steps:
1. Preheat oven to 200C.
2. Sift cake flour, corn flour and ground hazelnut together and set aside.
3. Mix milk and melted butter together and set aside.
4. Use a cake mixer to whisk eggs, salt and sugar until thick and fluffy.
5. Gently fold in the flour until well combined
6. Lastly fold in the melted butter until well combined.
7. Pour batter in a lined 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 hazelnut chocolate butter cream on the cake.
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.

14 comments:

Kitchen Corner said...

I remember you always make very nice swiss roll. They all nicely rolled up!

Yummy Koh said...

great cake - havent try swiss roll for a long time. shall book mark this. thanks for sharing.

Yummy Koh said...

do you think its ok to replace cake flour with cake flour?

MaryMoh said...

Great for my afternoon tea. Swiss rolls are always my favourite.

Sonia (Nasi Lemak Lover) said...

Thanks for sharing, this looks good!

Happy Flour said...

Hi Kitchen Corner and Sonia,

Thanks for your nice words. :)

Happy Flour said...

Hi Yummy Koh,

Thanks, do you mean replacing cake flour with plain flour. Yes, it alright.

Yummy Koh said...

Thanks. That's what I am trying to ask you.

Smita Srivastava said...

Hi
First time here . Jus love the recipes here . the swiss roll looks so yummy n inviting !!! also loved ur previous post .. Do sneak a peek at my blog wenevr time permits .

Smita
@ Little Food Junction

Yummy Koh said...

Hi one more question - how much butter cream and how much hazelnut spread? thanks

Happy Flour said...

Hi Smita,

Thanks, you have a very interesting blog. Have fun blogging. :)

Happy Flour said...

Hi Yummy Koh,

I think I used about 100g of butter cream, whereas the hazelnut spread I just estimated. My boy preferred a richer taste of hazelnut so I added extra. The balance hazelnut butter cream I used it to spread on toast.
Simply delicious. :)

Bakertan said...

hi

Thats a very nice looking swiss roll.

Is the cake springy when lightly pressed after 10 mins? I find it hard to determine when the cake is done using whole eggs. My cake either turn out too moist or too dry. And sadly they always break during rolling.

Happy Flour said...

Hi Bakertan,

Thanks, you can use a toothpick to check whether the cake is done. But so far I didn't check. You have to understand and control your oven temperature.
Don't use your hand to roll the cake, use a greaseproof paper to guide and roll up the cake. Don't hesitate while rolling up the cake, must be quick and sharp.