Monday, February 28, 2011

Chocolate Swiss Roll (New Method)

Hi all, hope everyone had a nice, relaxing weekend. :) Anyway, over the weekend, I managed to meet up some of my Junior College friends. Boy was it good to see them again. :) Although we rarely meet up, probably once or twice a year. But every time we see each other, it feels like we just met a couple weeks back. We don't blame each other for not being able to meet up more often or making that extra phone call. Its just a magical mutual understanding between us friends that we know we are all leading a busy life and know how it is. Even though we haven't spoken for months, there was never any awkward moments when we talk. Its just so natural and nice feeling. Guess good friends never fails huh? Anyway, to give my old friends a small treat, I decided to make a Chocolate Swiss Roll Cake for everyone to enjoy.
I know, not another chocolate Swiss roll! As mentioned in my previous post, I wanted to show everyone this new method of making a sponge cake which was taught in the 孟老师的美味蛋糕卷 cookbook. This method is also called the "分蛋式海绵蛋". I wouldn't have think much about it until Grace from Kitchen Corner mentioned to me that this method yields the softest and best sponge cake. I trust her of course and tried it. True enough, it is soft and it doesn't deflate so much like the chiffon method. Now I am only wondering would Rose's sponge cake method be any better then this? I guess I just have to try both recipes a couple more times to REALLY finalize on the "superior" one! But trust me, both recipes are good. :)

Recipe for Chocolate Swiss Roll (modified to suit my tray size)
Set A:
37g unsalted butter
120g egg yolk (about 7)
37g caster sugar
30g unsweetened cocoa powder
30ml ice water

Set B:
180g egg white
90g caster sugar

34g Cake flour
34g plain flour

120ml fresh whipping cream, whipped
80g semisweet chocolate, melted (must be slight warm when used)
~6 to 8 fresh strawberries

  • Melt the butter from Set A under double boiler and let cool until needed.
  • Line a baking tray with parchment paper and greased it again. Preheat oven to 170C.
  • Picture 1: Again under double boiler, beat the egg yolks and sugar (from Set A) till triple in volume and thickens as shown in Picture 2.
  • Picture 3: Sift the cocoa powder into the thicken egg yolk mixture and mix gently, making sure it is not deflated. Then add in the ice water and stir in gently till combined.
  • At the meantime, beat the egg white with gradual addition of the sugar in Set B and beat till mixture is stiff peaks.
  • Picture 4: In 3 separate portions, add the egg whites into the yolk mixture, folding gently till all is added in.
  • Picture 5: Sift in the flours in 3 separate portions as well, using the electric mixer at its lowest speed. Do this till there is no visible lumps of flour and making sure not over beating and deflating the mixture.
  • Take about 2 tbsp worth of the batter and mix into the melted, cooled butter. Make sure it is well mixed and then add it back to the cake batter and gently stir to blend.
  • Picture 7: Finally, pour the batter into the baking tray and level out with a scraper.
  • Picture 8: Then bake in the oven for 12 minutes or till tester comes out clean.
  • Add the warm chocolate to the whipped cream id desired to make chocolate cream and spread the filling evenly on the cake once it is completely cooled. Place the fresh strawberries at one end of the cake and roll it up from the end where the strawberries are and chill it for at least 30 minutes before slicing.
Hope my photos and steps will give you folks a better idea of this method. If it's not clear enough....feel free to drop me a comment if you have queries. :)
As you can see, my Swiss roll was a bit of a rough work. :P I was again rushing to finish it off in that 2 hours time frame (plus all that photo taking. :P) But coating the roll with chocolate rice was a great idea...some how it gives me a nostalgic feeling every time I have chocolate rice, lol! It reminds me of all those cakes from those traditional bakeries we used to eat during childhood. :)) So sharing this classic cake with my old friends was just perfect don't you think?
The sponge cake was soft with a nice "spring" to its texture. And furthermore, it rolls up very nicely with no cracks. So if you have problems with using chiffon method, why don't you give this method a try? You'll be pleasantly surprised. :)

Okay all, gotta run. Hope you have a good week ahead. Cheerio!!


My Little Space said...

Bee, thanks of sharing the new method. I haven't had a chance to make any swiss roll yet. Must make one of these days. Hope you're having a great week ahead.
Blessings, Kristy

ann low said...

Bee, thanks for sharing this new method. Definitely will try it the next time when I want to bake chocolate Swiss roll :)

The Sweetylicious said...

thank you for sharing (: both sponge cake recipe looks really good (: the swiss roll look so DELICIOUS!! im sure your friends enjoyed it (:

Cooking Gallery said...

Thank you for sharing the new method! Your Swiss roll looks wonderful!

CaThY said...

Very pretty swiss roll. May I know what's the tray size that you are using? :)

茄子 said...

很美的蛋糕卷!我可以说我们的口味真的很象吗?:P 这个分蛋试也是让我着迷的,就是蛋糕体很好操作,做了一次又一次,欲罢不能。

DG said...

So coincidence, I made swiss roll in this week too. Your new method roll another worth recipe to try on. And thanks for sharing the step-by-step photos. :)

j3ss kitch3n said...

the swiss roll is beautiful bee!

Bakericious said...

Bee I have the book too but yet to try any recipe from there. My daughter has been asking chocolate swiss roll but I really dun ve engery to bake, wish I can try it soon especially seeing your chocolate swiss roll, you never fail to tempt me.

Zoe said...

Thanks for sharing this new method. Good to have another good Swiss roll recipe.

Bake for a Queen said...

Your swiss roll looks good and definitely worth bookmarking. Thanks for sharing =)

MaryMoh said...

That's such a lovely chocolate swiss roll. Your friends are so lucky! I wish I was there :D I didn't know that there are so many ways of making swiss rolls. I only know that making swiss roll is very tricky.

Honey Bee Sweets said...

You are most welcome Kristy! Hope to see a swiss roll post from you soon. I'm so sure it's gonna to so nice! ;)

Hi Ann, actually this method can be used in any flavor of Swiss roll. But your Swiss rolls are already so nice, I bet your method is more useful, lol!

Thanks Jasmine, you can try out this method too if you have the time. Hope the previous sponge re ipe is working great for you. ;)

Honey Bee Sweets said...

You are most welcome Cooking Gallery. And thanks for dropping by with your nice comments! Appreciate it. ;)

Oh yes, I used 14 inches by 10 inches tray. Thanks for pointing that out Cathy! Hope this recipe works for you too. :)

Heehee, I guess we do have similar taste 茄子! Indeed this分蛋试 is a pretty good one, I think I'll be stuck with it too! By the way, I'm gonna try your pumpkin chiffon next, so excited!

Edith said...

Thanks for sharing this recipe. I am eager to try this as I love nice soft swiss roll!

quizzine said...

I've actually bookmarked this recipe from grace's blog for my boy's birthday cake this weekend! And thanks for posting the steps by steps pictures, it really helps! Hope I can succeed with the bd cake ;))

Honey Bee Sweets said...

DG, your Swiss roll is so much nicer! I'm actually feeling a little pai she now, lol! But thanks for the recipe, I will give your recipe a try, thanks!

Thanks J3ss...when you coming? I make this roll for you, heehee.

Dear Jess, I sure hope you will be better and up and going soon. Sure hope you aree baking and posting soon. Take care yah!

Honey Bee Sweets said...

You are most welcome Zoe! Hope to see your Swiss roll post soon! Happy baking!

Thanks Bake for a Queen! Looking forward to your Swiss roll post! ;)

Hahaha, thanks MaryMoh. :) you are right, there are so many ways of making a sponge cake....and I guess it ain't that important which you use, so long as it's good and you are able to bake a nice sponge cake out if it.

Honey Bee Sweets said...

You are most welcomer Edith! I am sure you will like this recipe, happy baking and hope to see your Swiss roll post soon. ;)

You are welcome Esther! Happy advance birthday to Zack!

Happy Homebaker said...

Thanks for sharing the recipe and the detailed steps. I will like to try making swiss roll using the separate egg method, ie, after I have regain my confidence in beating the whites ;)

ReeseKitchen said...

You will never go wrong with chocolate!! I like this too...:) Another method for me to try..oooo i worry leh. Everytime when I bake a swissroll, your guide is always in my mind..haha! Sounds crazy..;p But it's true la, guess this time got to try this new method out myself!

Bakertan said...

hey bee bee,

i have yet to try this method. just tried out chiffon method for method lately and its quite good. I believe this separated eggs method is equally good as well. Love the book man. all the swiss rolls darn inviting...

WendyinKK said...

Oh.. so the flour and egg white step is interchanged.
Rather surprising.
I've not much success with Swiss Rolls yet.. just made it once.
Maybe my pan is too small, but my oven can't take in any "longer" pans. Wait til my new oven arrives, I'll try this method.

Angie's Recipes said...

I love Swiss rolls! Yours has turned out so well.

Honey Bee Sweets said...

Thanks for dropping by HHB. :) Good to have you back around the blog.BTW, I'm sure you have no problem with the egg white for sure. Why? Firstly, you are like the master of chiffons, your chiffon always turn out so nice! And secondly I think knowing the texture of the white is like learning to ride a bicycle, once you know it, you won't forget it. Hope to see more wonderful posts from you! 加油!

Reese, the method I teach you is the chiffon method. Actually its good enough, so no worries if you can't get to this one lah. But if you have free time, no harm trying it out the other method for an hour...its always good to learn new technique right? Happy trying it my friend!

Honey Bee Sweets said...

ZY, you are right on! I can't get my hands off that book! I want to try them all too, hahaha! Hey, maybe we should have a swiss roll pot luck party with the rest of the bloggers, baking swiss rolls all from 孟老师的美味蛋糕卷 cookbook. Sounds great horr?! Then we get to try all different kinds, yum-o! Okay, you quick go organize, heehee!

Hey Wendy, you know I used to have this problem too! I can't make Swiss roll cakes because my oven was too small when I was in Malaysia. I searched high and low and found the pan just right to fir in...problem solved! Everything else if history. Either way, your BIG oven is coming, so no worries lah. :))

Thanks so much Angie! I love Swiss rolls too! ;))

Janine said...

Hey Bee - I just tried making this today and I've some questions to ask!

What do you do with the ice water? Do you mix it with the cocoa powder first then add into the egg yolk mixture? I added it in separately and the cocoa was almost impossible to mix into the yolk mixture.

Also, the flour is added after folding the egg white and egg yolk together? I found this problematic because my mixer was on speed 1 but it deflated the batter quite a bit, so my swiss roll ended up quite thin and chewy :/

Would gladly appreciate it if you have any advice for me thanks :D

Anonymous said...

i'm confused about something. in the ingredients list there is cold water but i read the recipe i don't see cold water being used.

Honey Bee Sweets said...

Sorry for my late respond Janine, I just edited and added the step where you add the ice water in. Yes, you add the flour in aster you fold the egg white in. This technique is much like the sponge method but it should still stay stable if both your whites and yolks have been beaten to a stable stage. It does deflate a little but shouldn't be too much and won't be chewy. Hope you can try again and get it right next time. Good luck!

Hi Janice, I added in the step for adding the ice water. It's after adding the cocoa powder into the egg yolk better. happy baking!

Anonymous said...

Hi Honey Bee Sweets

I wud like to try this swissroll method but wish to know how much additional flour to add in in place of the cocoa powder. I don't like chocolate cakes and wish to omit it.

Thanks and with blessings
Priscilla Poh

Honey Bee Sweets said...

Priscilla, this is a chocolate Swiss roll cake, so naturally chocolate is present. How about trying my latest post chocolate teddy bear recipe? That's a plain Swiss roll recipe, just omit the teddy bear batter. Better not change a recipe which is ment to be what it is suppose to be.

Anonymous said...


Thanks for ur swift response. In fact I did read ur Teddy Bear roll even b/4 u pointed me to it but this recipe in turn points me to another of ur honey bee roll which the multiple colourings are indeed quite confusing for me.

Ur chocolate roll cake using the double boiler method is more straight forward but just wonder how much to substitute in place of the cocoa powder.

Thanks again,
Priscilla Poh

Honey Bee Sweets said...

Priscilla, the teddy bear Swiss roll is also using the double boiler method. Again I advice you don't use a chocolate cake recipe and try to change it to a totally different cake. Use the teddy bear recipe and follow to the dot and omit all the drawing or coloring and u will get ur plain Swiss roll.

Anonymous said...

Hi, thank you for sharing this great recipe. I've tried it out and the texture of the sponge is indeed light, softy and fluffy. One problem though - my sponge cracked when rolled (it was cooled down to room temp before I rolled it). Would you advise rolling it when it's still warm using a teatowel, and unrolling when cooled down to add in the filling? Thanks!

Best regards,

Unknown said...

Hi, thank u for posting thee recipe. I have tried the recipe and mtcake turns out dense and sticky. May I just check with u. When I fold in e cocoa powder to my yolk mixture, the batter turns out very sticky.may I check when u did yours, was the texture like this too? Thank u

Honey Bee Sweets said...

Hi Lee Zenn,

Sorry about my late reply. Actually the mixture for mine wasn't thick. it still turned out like a normal cake batter and baked out nicely as you can see. You might want to double check your weighing scale next time.