Browsing Tag

swiss

    Cake Dessert

    Heart Swirl Chocolate Swiss Roll

    Yum

    I made a double batch of strawberry buttercream yesterday and I wanted to use it up. So I experimented with making heart swirls today on my swiss roll.

    Ingredients (Makes a regular 8 inch roll)

    • 5 egg yolks
    • 5 egg whites
    • 2/3 cups cake flour
    • 2/3 cups sugar
    • 1/2 tsp vanilla extract
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 2 tbsp cocoa powder, sifted
    • 3 tbsp melted butter

    Get your ingredients ready
    Sift all your dry ingredients together. (Cake flour, baking soda, salt)
    Preheat oven to 180*C

    Line your pan 8×12 tray with wax paper

    Beat your egg yolks, vanilla essence, until creamy, adding 1/3 cup of sugar gradually.

    In a separate mixing bowl, beat your egg whites and gradually add your 1/3 cup sugar until you get stiff peaks like this.

     Fold in your yolk mixture, and gradually fold in your dry ingredients.
    Then fold in melted butter.

    Scoop out about 9 tbsp of your batter into another bowl.
    This is to drop into your chocolate batter to get the heart shape swirls.
    Sift in the 2 tbsp of cocoa powder into the main batter, and fold until incorporated 

    Pour your chocolate mixture into prepared tray.

    Spread evenly.

    Using a tablespoon, drop the white batter on the chocolate batter where you want the hearts to be.

    Use a chopstick to create the swirls.

    From the top of the white batter, insert the chopstick to the end of the pan and pull in downwards.

    Bake for 12-15 mins. 

    Let cool for 5 mins

    Flip the cake on another wax paper.
    You can dust the wax paper with icing sugar if u want. 
    It helps with the rolling/cracking/sticking of the cake.

    Using the wax paper to help you, roll it up tightly, and leave to cool on a wire rack.
    Here you can see that my cake peeled a little. That is because I only baked my cake for 10 minutes. I should have let it bake for a minute or 2 longer. πŸ™ Oh well, maybe next time!

    When your cake is cooled, apply whatever filling you want till about 1 inch all round and roll it up.
    Leave it in your fridge to chill until filling is set.

    Trim of the edges and enjoy!

    Bon appetit!