Saturday, March 14, 2009

Chocolate Swiss Roll with Fresh Strawberries

Just last week, I bought some really fresh and sweet mangoes in the wet market and decided that it will be really great to make Mango Swiss Roll cake! However, I accidentally over baked the sponge cake and it turned out a little "tough" and it didn't roll out nicely. :-P *sigh* Since the mangoes were already really ripe, we just ate them all up....o well, maybe next time.

And hence with what I have at home, I made the below Chocolate Swiss roll with fresh strawberries. This time round, the cake is nicely baked with a soft texture. My girls love it.*phew*
This is actually quite an easy desert to make(that is you don't over bake the cake like me!). The most important step to me is the beating of the eggs which will determine the texture and fluffiness of the cake. The recipe I used is actually from a Japanese website, so here is the version in English:

Ingredients for Chocolate Swiss Roll Cake:
3 egg yolks
3 egg whites
60g caster sugar
30g unsalted butter
20g cocoa powder
10g of plain flour

  • Melt the butter in a heat proof bowl in the microwave for 50 seconds or till melted, let cool.
  • Preheat oven to 180°C. Butter a baking pan (8" by 11") and lined with parchment paper. Again butter the parchment paper.
  • In a mixing bowl, add egg yolks and sieve in the flour and cocoa powder. Mix well till it comes to a thick paste.
  • Using a mixer, beat the egg whites together with the sugar till it's able to form stiff peaks.
  • Add 1/3 of the egg white to the egg yolk mixture and mix till the batter is less dense. Then add in consecutive 2 more portions of the egg whites to the batter using gentle folding method.
  • Lastly add the cooled butter into the batter and fold in gently.
  • Carefully pour the cake batter into the prepared baking pan and baked for 15minutes or till the cake bounce back when pressed.
For sweet cream filling & assembly, please refer to my Strawberries Swiss Roll cake.

I have placed the strawberries in such a way that every slice of the cake will have a round red strawberry in the middle. But I wish I had rolled the cake "rounder"...but somehow when I'm rolling it, half the time I'm worrying that the cream was gonna oozes out! Perhaps next time I will use butter cream instead, the thicker texture will probably hold better. :)
A close look at the inside of the cake...think I'm gonna have a slice after I post this, haha! ;)


Kitchen Corner said...

Hi Honey Bee Sweets,
I love strawberries too! Chocolate and strawberries always go very well. The swiss roll looks really yummy!

Honey Bee Sweets said...

Thanks Grace, for your compliment! ;) But your Roulade definitely looks better! Looking forward to your next post. ;)

Olivia said...

Well so beautiful roll.


Honey Bee Sweets said...

Thanks for the compliment Olivia, and welcome to my blog!

Angeline said...

Hi Honey Bee Sweets,

Last week, I have tried out this recipe but my coca powder did not dissolved in the mixture. I am not sure where go wrong.. Do you beat the egg yolk before adding the flour and coca powder? could you please help. Thanks.

Honey Bee Sweets said...

Hi Angeline,
Sorry for the unclear instructions. :P I think an easier and more full proof method would be after melting the butter(remove from heat), add the cocoa powder in & mix well. Then beat egg yolks, add cooled cocoa butter mixture and stir well. Lastly add in the flour. Hopefully this step will be better...try it and let me know, good luck!