Swiss Roll Cake
INGREDIENTS
FILLING
2½ tablespoons all-purpose flour
½ cup granulated sugar
½ cup whole milk
½ teaspoon vanilla extract
½ cup unsalted butter softened
CAKE
½ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs
½ cup granulated sugar
3 tablespoons vegetable oil
1 ½ teaspoons vanilla extract
powdered sugar for dusting
CHOCOLATE GANACHE
1 cup semi-sweet chocolate chips
½ cup heavy cream
INSTRUCTIONS
Filling
1. Using a small heavy-bottomed saucepan on medium heat, whisk together the flour, milk, sugar and vanilla. Bring to a low boil, whisking continuously to avoid the milk scorching, until the mixture looks and feels like a thick pudding.
2. Remove the saucepan from the heat, and pour it into a small heat-safe bowl.
3. Cover the bowl with plastic wrap. Be sure to allow the plastic wrap to drape onto the surface of the flour-milk mixture.
4. Place in the refrigerator until the mixture is completely cooled.
5. Once the mixture is completely cooled, remove it from the refrigerator and set it aside.
6. Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high, beat the softened butter for 1 minute.
7. Reduce the mixer speed to medium. Begin adding the flour-milk mixture 1 tablespoon at a time.
8. Once all of the mixture has been added, increase the mixer speed to medium-high, and continue mixing for another 1½ to 2 minutes until the filling is light and fluffy. Set it aside.
Chocolate Cake
1. Preheat the oven to 350°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray.
2. In a small mixing bowl, whisk together the flour, cocoa powder, baking powder and salt. Set it aside.
3. Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on high, beat together the eggs, sugar, vegetable oil and vanilla for 4 to 5 minutes until the mixture is a frothy pale yellow.
4. Fold in the flour mixture.
5. Evenly pour the cake batter into the prepared pan. Use a silicone spatula or to spread the cake batter. Bake for 10 to 12 minutes.
6. Remove the cake from the oven
7. Heavily dust the top of a tea towel with the powdered sugar.
8. Immediately place the dusted tea towel powdered side down on top of the cake.
9. Lay the cutting board on top of the tea towel. Quickly flip the cake pan over so that the cake is lying on top of the dusted towel.
10. Carefully peel the parchment away from the cake.
11. Heavily dust the top of the cake with the powdered sugar.
12. Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set aside to completely cool.
Cake Assembly
1. Once the cake is completely cooled, carefully and slowly unroll the cake.
2. Using a silicone spatula spread the filling over the top of the cake, avoiding the edges.
3. Slowly roll the cake bake in a “roll”. Tightly wrap the cake in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 2 hours
Chocolate Ganache
1. Using a small heat-safe bowl, add the chocolate chips and the heavy cream.
2. Heat the chips in the microwave for 45-second intervals, stirring after each interval until the mixture is smooth.
3. Remove the cake roll from the refrigerator, unwrap the cake.
4. Place a cooling rack on top of a cookie sheet. Place the chilled cake roll on top of the cooling rack
5. Pour the ganache over the top of the cake roll. Spread if needed. Keep the cake roll refrigerated until serving.
INGREDIENTS
FILLING
2½ tablespoons all-purpose flour
½ cup granulated sugar
½ cup whole milk
½ teaspoon vanilla extract
½ cup unsalted butter softened
CAKE
½ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs
½ cup granulated sugar
3 tablespoons vegetable oil
1 ½ teaspoons vanilla extract
powdered sugar for dusting
CHOCOLATE GANACHE
1 cup semi-sweet chocolate chips
½ cup heavy cream
INSTRUCTIONS
Filling
1. Using a small heavy-bottomed saucepan on medium heat, whisk together the flour, milk, sugar and vanilla. Bring to a low boil, whisking continuously to avoid the milk scorching, until the mixture looks and feels like a thick pudding.
2. Remove the saucepan from the heat, and pour it into a small heat-safe bowl.
3. Cover the bowl with plastic wrap. Be sure to allow the plastic wrap to drape onto the surface of the flour-milk mixture.
4. Place in the refrigerator until the mixture is completely cooled.
5. Once the mixture is completely cooled, remove it from the refrigerator and set it aside.
6. Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high, beat the softened butter for 1 minute.
7. Reduce the mixer speed to medium. Begin adding the flour-milk mixture 1 tablespoon at a time.
8. Once all of the mixture has been added, increase the mixer speed to medium-high, and continue mixing for another 1½ to 2 minutes until the filling is light and fluffy. Set it aside.
Chocolate Cake
1. Preheat the oven to 350°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray.
2. In a small mixing bowl, whisk together the flour, cocoa powder, baking powder and salt. Set it aside.
3. Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on high, beat together the eggs, sugar, vegetable oil and vanilla for 4 to 5 minutes until the mixture is a frothy pale yellow.
4. Fold in the flour mixture.
5. Evenly pour the cake batter into the prepared pan. Use a silicone spatula or to spread the cake batter. Bake for 10 to 12 minutes.
6. Remove the cake from the oven
7. Heavily dust the top of a tea towel with the powdered sugar.
8. Immediately place the dusted tea towel powdered side down on top of the cake.
9. Lay the cutting board on top of the tea towel. Quickly flip the cake pan over so that the cake is lying on top of the dusted towel.
10. Carefully peel the parchment away from the cake.
11. Heavily dust the top of the cake with the powdered sugar.
12. Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set aside to completely cool.
Cake Assembly
1. Once the cake is completely cooled, carefully and slowly unroll the cake.
2. Using a silicone spatula spread the filling over the top of the cake, avoiding the edges.
3. Slowly roll the cake bake in a “roll”. Tightly wrap the cake in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 2 hours
Chocolate Ganache
1. Using a small heat-safe bowl, add the chocolate chips and the heavy cream.
2. Heat the chips in the microwave for 45-second intervals, stirring after each interval until the mixture is smooth.
3. Remove the cake roll from the refrigerator, unwrap the cake.
4. Place a cooling rack on top of a cookie sheet. Place the chilled cake roll on top of the cooling rack
5. Pour the ganache over the top of the cake roll. Spread if needed. Keep the cake roll refrigerated until serving.
. I need to make this.