My journey of swiss roll cake started from this book about Japanese swiss roll cake by Junko Fukuda. Making a swiss roll cake is an easy choice when you crave for something fluffy sponge and cream combination. I made a swiss roll cake many times from the book and every time tweaked the ingredients and method to suit my favorite texture. Finally I share my best Japanese chocolate swiss roll cake with strawberry! It’s very easy to make, super fluffy and melt-in-your-mouth texture.
3 tips : How to make Japanese style swiss roll
1. Beat whole eggs over pre-heating water.
Heat a few inches of water in a large pot / frying pan and remove from the heat just before start simmering.
Beating whole eggs and sugar in a large bowl over the hot water allows the sugar melts and the eggs become foamy easily. But make sure to remove from the hot water when the eggs reach body temperature after 3-4 minutes. It’s very important to beat the egg until soft peaks to make a light airy sponge. The soft peaks means that if you lift up the beaters from the batter, the tip of the peak curls slightly and the batter with the beaters fell very slowly into ribbons. The whole process will take 6-7 minutes.
2. Warm up milk before adding.
Once the egg mixture is ready, the next step is adding the milk of your choice. But if you add cold milk, the mixture will turn to be runny. So pour the milk into a small dish at first and then place in the hot water or heat up in the microwave until around hot bath temperature.
3. Making incisions before rolling up.
This recipe doesn’t require to pre-roll the sponge foundation. But you need to make shallow cuts at 3 cm (1 inch) interval horizontally in the direction you roll up. Be sure not to cut all the way through the cake. The incisions allow you to roll up without cracking the beautiful surface. If you used rectangle baking tray, start to roll up from the short side of the cake.
I hope you enjoy the light and moist chocolate swiss roll cake for your weekend dessert!
If you are interested in plain Japanese swiss roll cake, also check out my plain swiss roll with banana filling recipe!
Japanese Chocolate Swiss Roll Cake
- 4 egg
- 5 tbsp (80g) granulated sugar
- 2 tbsp milk of your choice
- 4 tbsp (40g) cake flour or 3 tbsp plan white flour (all-purpose flour) + 1 tbsp cornstarch
- 2 tbsp (15g) unsweetened cocoa powder
- 6 strawberry
Chocolate Whipped Cream
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tbsp granulated sugar
- 200 ml heavy cream (double cream)
- Preheat the oven to 180C / 350F / gas mark 4. Line a parchment paper on a baking tray.
- Heat a few inches of water in a large pot / frying pan and remove from the heat just before start simmering.
- Place the egg and the sugar in a large bowl and beat over the hot water with an electric hand whisk until the mixture become body temperature. Remove from the hot water and keep beating the mixture until soft peaks. (See the tips above)
- Warm up the milk over the stove or in a microwave until around hot bath temperature.
- Pour the warm milk into the egg mixture and whisk with a wire whisk (not electric one) until blended.
- Sift half the flour and the cocoa powder into the mixture and whisk until well blended. Repeat the process with the remaining flour and the cocoa powder.
- Pour the mixture into the baking tray and even the surface with a lubber spatula. Then drop the tray from a height to release air bubbles and bake for 12 minutes.
- Meanwhile baking the cake, make chocolate whipped cream. Place the cocoa powder, the sugar and cold heavy cream in a large bowl. Then beat with an electric hand whisk until stiff peaks.
- Take out the cake from the oven and drop from a height to prevent shrink the cake. Then remove the cake from the baking tray and cover with another parchment paper which is large enough to cover the cake. Set aside to let it cool down.
- Invert the cake to the covered parchment paper and gently peel off the sticking parchment paper. Place the short side of the cake in front of you. Make shallow cuts at 3 cm (inches) interval horizontally. Be sure not to cut all the way through the cake.
- Spread the whipped cream onto the cake and place strawberries on the nearer side. Then rolled it up gently using the parchment paper. Keep the cake rolled with the parchment paper and cover with a plastic wrap on both sides. Put in the fridge for at least 1 hour before slicing.
- I used a 29 x 29 cm (11.4 x 11.4 inches) swiss roll baking tin.
- You might use different sizes of baking tins. In case, the thickness of the batter should be about 2 cm (0.8 inch). Because it affects the baking time and rolling up the fillings.
- If you are planning to convert the recipe for more servings, the comment below would be helpful.
Editor’s note : Since I made a mistake on the inch sizes of my tin, I revised it on September 1, 2019.