Tuesday, January 8, 2013

Chocolate Swiss Roll

There's just something about swiss rolls that make me stop and take a look at them whenever I pass by a bakery. Usually they come in an assortment of colours, even colours of the rainbow. Though they look pretty, I've never been tempted to buy the multi-coloured rolls because of the food colouring that goes into them. But I have no problem buying/eating chocolate swiss rolls because I know that the cocoa powder in them is the ingredient that gives the swiss roll its beautiful colour.
The recipe here is my often used swiss roll recipe. For me, it works every time. The texture is soft and yet 'rollable'.
To make plain vanilla swiss rolls, replace the 2 tbsp cocoa powder with plain flour. Add some grated orange or lemon skin to make a citrus swiss roll.

Makes 1 roll (about 6 pieces)

  • 20g Plain flour
  • 2 tbsp Cocoa Powder
  • 3 Eggs
  • 90 g Caster Sugar
  • 1 tsp Vanilla Essence
  • 1 cup Chocolate/Vanilla cream
  • A few tbsp Chocolate Rice
■Preheat the oven to 200°C. Line 11in by 11in baking tray with greaseproof paper.
■Sift flour and cocoa powder. Mix well.
■Beat eggs and sugar on high speed for 3 minutes. Add vanilla essence and beat for a few seconds.
■ Add flour mixture and beat on slow speed for 10 seconds.
■ Pour mixture into tin.
■ Bake for 9 minutes.
■ Roll cake into a swiss roll. Cool for 10 minutes. Unroll and spread chocolate cream.
Optional: sprinkle top with chocolate rice.
■ Cover and chill for an hour. Slice.

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