Chocolate Swiss Roll 巧克力蛋糕卷

Swiss rolls are one of my favourite kind of cakes. I have made swiss roll in various flavours from the most popular Classic Vanilla Swiss Roll to Coffee Swiss Roll, Pandan Coconut Swiss Roll and some beautifully decorated swiss roll - Giraffe Swiss Roll, Minion Birthday Swiss Roll, Disney Chuck Chicken Swiss Roll, Monster University Randall Swiss Roll and many more. 

Among the recipes that I have shared previously, this is another swiss roll recipe that I loved. This deliciously soft, fluffy, moist, rich and chocolatey swiss roll is definitely a rewarding treat for chocolate lovers. 







Ingredients:

4 Egg Yolk 蛋黄 4粒

1 Whole Egg 全蛋 1粒

52g Oil 油 52克

80g Fresh Milk 牛奶 80克

25g Cocoa Powder 可可粉 25克

55g Cake Flour 低粉 55克

4 Egg White 蛋白 4粒

Few drops of Lemon Juice 少许柠檬汁/ 塔塔粉

85g Castor Sugar 细砂糖 85克
(can be reduced for less sweet swiss roll) 


(C)

Whipped Cream, click here for whipped cream recipe or use topping cream. 鲜奶油，打发

Another design that I have made last year.
This swiss roll filled with chocolate ganache. :)

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

Preheat oven 170'C. Sift flour and cocoa powder, set aside.
预热烤箱170度。粉类过筛，备用。

1. Heat oil in a saucepan, when temperature reach 85'C, remove from heat. Stir in flour and cocoa powder, mix well.
油加热至85度，熄火。加入粉类，拌均。

2. Add in milk, mix well.
加入牛奶，拌均。

3. Add in whole egg, mix well.
加入全蛋，拌均。

4.  Transfer the mixture to a large mixing bowl. Stir in egg yolk, mix well. Set aside.
加入蛋黄，拌均。

5. In another mixing bowl, beat egg white and lemon juice until foamy, add in sugar gradually. Beat until stiff and glossy. 
把蛋白加入柠檬汁，打至松发，慢慢加入幼糖。打至硬性发泡。

6. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。

7. Pour the batter onto a lined baking tray (28cm/ 11" x 35cm/ 14"). Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入铺了油纸的烤盘（尺寸：28cm/ 11" x 35cm/ 14"）。把烤盘轻轻在桌面敲2-3次。

8. Bake in a preheated oven for 20-25 minutes. Every oven is different, do adjust the baking temperature and time accordingly.
放进已预热的烤箱，烘烤20-25分钟。每个烤箱的温度不同，烘烤温度和时间须自行调整。

9. When it's ready, remove from oven, gently tap 2-3 times on the worktop. Place a baking sheet and cooling rack on the cake, flip it over.
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲2-3次。蛋糕上面铺一张新的油纸，再放一个架子，然后小心的把烤盘倒反。

10. Remove the baking tray. Carefully remove the baking sheet. Roll up the cake while it's still warm. Here's a short video to show how I roll the cake:
把烤盘和油纸拿掉。把蛋糕卷起。（可以参考以下视频）

11. Let it cool completely on the rack. 
卷好后把蛋糕放在架子上待凉。

12. When it's completely cooled, unfold the cake. Add whipped cream and roll up again. Use Hot Stamp Tool to print the picture on the swiss roll. 

I print the Rilakkuma picture on the swiss roll using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

13. Keep the swiss roll in refrigerator for at least 1-2 hours. Slice and serve. 
慢慢打开蛋糕，涂一层鲜奶油，然后卷起，收冰箱 1-2 小时。冷却后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

By readers, some feedback from those who have tried this recipe:

By Cassandra Poh

By mybakinghub.sg

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