Hubby loves Swiss Rolls. Up to date, I still have not made him one to enjoy yet. Since I was quite free today, I decided to bake one today. Came across HHB's blog which calls for a simple recipe.
I came across many obstacles while making this Swiss Roll.
First of all, I do now own a swiss roll pan/shallow pan, so I used my baking tray instead. But my baking tray has a square indent in the middle. But I just crossed my fingers and hoped it turned out alright.
This is the sponge layer just out from the oven. Just like HHB, I did not cool it in a plastic bag as stated in the recipe. I also covered it using another tray of the same size.
Secondly, while spreading the Nutella (chocolate hazelnut spread) on the sponge layer, I realized that I did not have enough. So what to do? I quickly melted some chopped Hershey's semi-sweet chocolate with some whipped cream to save the day.
And that is why I have 2 different colours on my sponge layer.
And because of the delay (I had to wait for the Hershey's chocolate spread to cool down), my sponge layer got dried and it was probably the reason why my swiss roll cracked upon rolling.
*Sigh* *Big sigh* *Bigger sigh.....*
Well, it was still roll-able, but it cracked. And because it cracked, I panicked and did not roll it evenly, which explains why the middle part stuck out at the ends. Hehe.
Overall, the texture is nice. Fluffy and moist. But it has a little egg-y smell initially before I spread the chocolate spread. You can't taste the egg-y smell though.
Overall, hubby says it is good although it looks a bit pathetic, with the cracking and uneven rolling. Well, let's just say this time 'it tastes better than its look' *winks
Recipe: Chocolate Swiss Roll (copied from Happy Home Baking's blog)
3 eggs, bring to room temperature
80g cake flour (I used all-purpose flour)
20g unsalted butter, melted
2~3 drops vanilla extract
- Sift cake flour, set aside. Line a 9" x 12" (23 x 30cm) Swiss roll tray with parchment paper, set aside. Pre-heat oven to 180 degC.
- With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
- Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.
- Add the melted butter and vanilla extract, fold with spatula until well blended.
- Pour the batter into the tray. Spread and smooth out the batter evenly. Bake for 10~15 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
- Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place it in a plastic bag**. Tie the plastic bag and leave it to cool. (Instead of using a plastic bag, I cover the sponge layer with another tray.)
- Upon cooling, remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. Spread with nutella (or any filling as desired) and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.