Sunday, January 2, 2011

Chocolate Rice Swiss Roll


3 eggs
55g fine sugar
2tsp cocoa powder
1tbsp milk
1/2tsp chocolate paste
65g cake flour
1/4tsp baking powder
35g veg. oil

butter cream
chocolate rice

1. Preheat oven to 200C.
2. Warm up the oil, remove from stove and stir in cocoa powder, chocolate paste and milk and leave it aside to cool.
3. Sift the cake flour and baking powder together and set it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
5. Gently fold in the flour until well blended.
6. Pour some batter into the cocoa mixture and mix well.
7. Pour the cocoa batter into the the plain batter and fold until well combined.
8. Spread batter in a lined and greased 10" x 13" tray.
9. Bake in a preheated oven for 10mins.
10.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 greaseproof paper.
2. Spread the butter cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Wrap up the swiss roll in a greaseproof paper.
5. Rest the roll in the fridge to stabilize it shape.
6. Pour chocolate rice on a tray.
7. Spread some butter cream on the surface of the roll and roll it in the chocolate rice.
8. Slice and serve.


j3ss kitch3n said...

beautifully done!! must be very yummy! happy new year!

Wen said...

Happy New Year Happy Flour! The swiss rolls look so perfect!

Anonymous said...

Yum!! i love the added chocolate rice on these rolls!

Angie's Recipes said...

These Swiss rolls look so soft, and spongy! Just fantastic!

Cooking Gallery said...

Oh yum! Very chocolaty...:):)! Happy New Year 2011!

The Experimental Cook said...

The cake roll is very tempting. Thank you for sharing ! I hope to bake my first roll this year :-)

busygran said...

These remind me of the ones I would buy from a one-time Fuji cake shop for teatime. Bet yours taste a whole lot better!

Happy Flour said...

Hi j3ss kitch3n, Wen, Crustabakes, Angie, Cooking Gallery, The Experimental Cook and Busygran,

Happy New Year!
Thanks everyone for all your sweet compliments. :)

Kitchen Corner said...

Hi HF,
You always make very nice swiss roll! It's nicely rolled up in very round and even! Happy new year to you!

Happy Flour said...

Hi Kitchen Corner,

Happy New Year!
Thanks for your nice words. :)

Stefania said...

Un felice anno nuovo ♥

Irene's Footprints said...

your swiss roll is so neat and nice...sponge cake seems soft and melt in the mouth type. You are an expert in swiss rolls!

DG said...

Pretty round swiss roll! Happy New Year to you and your family :)

Happy Flour said...

Hi DG and Irene,

Happy New Year!
Thanks for dropping by and leave your nice words here. :)

Happy Flour said...

Hi Stefania,

Although I don't understand Italian, I really appreciate your visit. Thanks :)

Michelle Ng said...

Hi, I was just wondering if my baking pan is 30cm x 30cm, should I double the ingredients?

Happy Flour said...

Hi Michelle,

You don't have to double the recipe.

Anonymous said...

Hi, May i know the recipe for butter cream??

Happy Flour said...

Hi Anonymous,

Please refer to 'Labels' under butter cream.

Anonymous said...

can i omit the chocolate paste?

Anonymous said...

can i omit the chocolate paste?
Or do i have to replace it with the cocoa powder?

Happy Flour said...

Hi Anonymous,

Yes, you can omit chocolate paste.

Allie said...

My cake turn out to be too thin, too much air bubble in it & a sticky surface. But I follow exactly ur recipe. What hv I done wrongly?

Happy Flour said...

Hi Allie,

It seem like your egg batter was not whisk till a stable stage so it has a lot of air bubble and it collapse during baking.

Allie said...

But I hv whisk until very thick (ribbon stage)...
Actually I need to whisk about how long?