Japanese Chocolate Swiss Roll Cake
Servings 1 swiss roll cake
Ingredients
Sponge 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)
Instructions
- 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.
Notes
- 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.
