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  • 4B. Chocolate Swissroll Cake

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    sagayaamitha7388
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    This document provides a recipe for a chocolate Swiss roll cake. It includes instructions for making a chocolate sponge cake using ingredients like milk, vinegar, oil, flour, cocoa powder and baking powder. It also provides a recipe for a chocolate ganache made from chocolate and cream. The instructions describe how to assemble the Swiss roll by spreading the ganache on the cooled sponge cake and rolling it up with whipped cream on the outside. Additional information is provided on flavor variations and frequently asked questions.

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    This document provides a recipe for a chocolate Swiss roll cake. It includes instructions for making a chocolate sponge cake using ingredients like milk, vinegar, oil, flour, cocoa powder and baking powder. It also provides a recipe for a chocolate ganache made from chocolate and cream. The instructions describe how to assemble the Swiss roll by spreading the ganache on the cooled sponge cake and rolling it up with whipped cream on the outside. Additional information is provided on flavor variations and frequently asked questions.

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    © All Rights Reserved
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    Download as pdf or txt
    74 views4 pages

    4B. Chocolate Swissroll Cake

    Uploaded by

    sagayaamitha7388
    This document provides a recipe for a chocolate Swiss roll cake. It includes instructions for making a chocolate sponge cake using ingredients like milk, vinegar, oil, flour, cocoa powder and baking powder. It also provides a recipe for a chocolate ganache made from chocolate and cream. The instructions describe how to assemble the Swiss roll by spreading the ganache on the cooled sponge cake and rolling it up with whipped cream on the outside. Additional information is provided on flavor variations and frequently asked questions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 4

    Chocolate Swiss Roll Cake

    Kruthi Art of Baking

    Mob: +91 99000 80588.

    Weblink: www.kruthiartofbaking.com

    Email: [email protected]

    1
    Chocolate Swiss roll Cake

    Sheet Cake:

    Milk – ¾ cup.
    Vinegar – 1.5 tsp.
    Oil – ¼ cup.
    All-purpose flour – ¾ cup.
    Cocoa powder – ¼ cup.
    Baking powder – 1 tsp.
    Powdered sugar – ¾ cup.
    Vanilla essence – 1 tsp.
    Water – 2 tbsp.

    Ganache:

    Chocolate – 70 gm.
    Dairy Cream – 70 gm.

    Whipped cream – 150 gm.


    Compound chocolate to garnish.

    Procedure:

    Sponge -

    • Grease a 11” X14”/7”X10”/10”X14”/any big tray with oil and line it with parchment.
    • Warm the milk and add in vinegar, let it curdle.
    • Whisk oil and powdered sugar, add in vanilla essence
    • Sieve in flour, cocoa powder, baking powder.
    • Add in whey water little by little and whisk till no lumps and the consistency of the
    batter is runny.
    • Leave the batter aside for a min, then add in water and whisk well.
    • Preheat the otg /oven for 5 mins at 160
    • Pour in the batter to ½ or ¾ of the tray. And evenly spread the batter.
    • Bake it at 160 degree for 12 mins.

    Making of the Ganache -

    • Warm the cream, melt the chocolate mix both and let it cool at room temperature.

    2
    Assembling of Choco Swiss roll:

    • Put your hand on the sponge and you should be able to take the heat for 30 sec, this
    is when the sponge is ready to roll with a cylindrical object in between lined with
    parchment above (in case the cake is rigid it will break) roll it, and put it in the fridge
    for 15 mins.
    • Roll out the sponge, in case still warm or hot do not do any icing. Let the cake cool
    completely add in half ganache and spread it end to end
    • Whip cream to soft peaks, add in chocolate ganache it and add it on top the ganache
    layer, and spread it evenly.
    • The starting point should have less cream, add roll it again and put it in the fridge.
    • Spread some compound on a sheet and when it is almost set, reverse it, put some
    weight on and place it in the fridge.
    • Garnish the cake as you like it.

    Flavouring of Swiss Roll Cake.

    • Fruit Roll - Replace the cocoa powder with Maida, make a plain sponge and in a layer
    of whipped cream + Full fruit fills. Add in the desired fruits.
    • Cream layer can be done with – Buttercream/whipped cream/ganache/cream
    cheese frosting.
    • Lemon Swiss Roll – Add lemon essence instead of vanilla essence and add cream
    cheese filling.

    3
    FAQ:

    1. Can Castor sugar be used?


    A. Yes castor sugar can be used, but icing sugar can’t be used.

    2. Can an electric beater be used?


    A. Yes electric beater can be used.

    3. What is going to be the height of the batter?


    A. ½ cm is the batter height.

    4. How to make a fruit roll?


    A. Replace the cocoa powder with Maida, make a plain sponge and add in the
    desired fruits.

    5. Can it be baked in microwave?


    A. Yes, same temperature, but the time is 5-7 mins.

    6. Do we need to soak the sponge?


    A. No, the sponge does not need to be soaked.

    7. Can the sheet cake be kept in the fridge without rolling?


    A. No it will crack while rolling post filling.

    8. Why is the cake breaking while rolling?


    A. If the cake is overbaked, it has higher chances of breaking.

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