Chocolate Rollcake
I have this rollcake recipe for a while now, and I think I have only made it once before, oh, that would have been 4-5 years ago. So I thought of doing it again since I have forgotten how that turned out last time. After baking it again, I realized the cake strips were too thick, that must have been the case before as well! Oh well since I didn't record it, I have forgotten all about this problem. I should have made the cake strips thinner so the contrast with the icing could be more pronounced! So I am posting it here to remind myself for future reference!
[Ingredients]
Chocolate Sponge Sheet Cake:
4 egg yolks
40g caster sugar (A)
pinch salt
40ml canola or corn oil
60ml hot water
2 tablespoons cocoa powder
½ teaspoon vanilla extract
70g cake flour
20g cornflour
¼ teaspoon baking soda
4 egg whites
80g caster sugar (B)
1/8 teaspoon cream of tartar
60g melted butter
Cream Cheese Icing:
300ml thickened (whipping) cream
125g cream cheese, softened
3 tablespoons pure icing sugar
For rosette decoration (optional):
whipped cream
pandan and strawberry paste
http://cafeoftheeast.blogspot.com/
[Preparation]
For the Sponge Sheet:
1. Preheat oven to 180°C. Grease a 30cm x 25cm Swiss roll pan and line the bottom with baking paper. Sift together cake flour, cornflour and baking soda, set aside. Dissolve cocoa powder in hot water and set aside.
2. Put egg yolks, caster sugar (A) and salt in a large mixing bowl and whisk until creamy. Add oil, dissolved cocoa, vanilla and whisk to combine well.
3. Whisk egg whites and cream of tartar in another mixing bowl until foamy with tiny even small bubbles. Add caster sugar (B) gradually, spoonful by spoonful, whisking until soft peaks formed.
4. Sift the flour mixture into the egg yolk mixture, whisking lightly to combine. Fold 1/3 of the meringue into the egg yolk batter lightly and gently. Repeat twice more with the remaining meringue. Finally fold in melted butter.
5. Pour the batter into the prepared pan, spread evenly. Tap the pan lightly on the bench a couple of times to get rid of any large air bubbles in the batter.
6. Bake in preheated oven for about 18-20 minutes (do not overbake or it will tend to crack when rolling up), or until the surface feels dry.
7. Remove from oven and stand 5 minutes. Loosen sides of cake from the pan if necessary. Turn over to release the cake from the pan. Remove the lining paper on the bottom of the cake. Turn the cake, right side up, back into its pan to cool until lukewarm.
For the Cream Cheese Icing:
Whisk the softened cream cheese and icing sugar until combined. Gradually pour in the cream and continue to whisk until thickened to a spreading consistency.
For the Rollcake:
1. Trim off the hard edges from the sheet cake. Mark the short side of the sheet into 4 equal width of about 5cm and cut the cake into 4 strips (this width will become the height of the cake).
Bake a chocolate sponge sheet cake and cut into 5-6cm wide strips.
2. Spread the cream cheese icing onto the strips.
Ice the cake strips with cream cheese icing.
3. Roll up the first iced cake strip like a Swiss roll. Stand the rolled-up strip on the cut side. Take the second iced strip and join one end to the end of the first strip and continue to roll up. Repeat with the remaining two iced strips.
Roll up the iced strips into a round cake.
4. Chill the cake in the refrigerator for 30 minutes if doing this in hot weather to firm up the icing.
5. Frost the remaining icing over the cake to cover. If desired, use whipped cream with added essence paste to decorate the cake.
Decorate as desired.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
[Ingredients]
Chocolate Sponge Sheet Cake:
4 egg yolks
40g caster sugar (A)
pinch salt
40ml canola or corn oil
60ml hot water
2 tablespoons cocoa powder
½ teaspoon vanilla extract
70g cake flour
20g cornflour
¼ teaspoon baking soda
4 egg whites
80g caster sugar (B)
1/8 teaspoon cream of tartar
60g melted butter
Cream Cheese Icing:
300ml thickened (whipping) cream
125g cream cheese, softened
3 tablespoons pure icing sugar
For rosette decoration (optional):
whipped cream
pandan and strawberry paste
http://cafeoftheeast.blogspot.com/
[Preparation]
For the Sponge Sheet:
1. Preheat oven to 180°C. Grease a 30cm x 25cm Swiss roll pan and line the bottom with baking paper. Sift together cake flour, cornflour and baking soda, set aside. Dissolve cocoa powder in hot water and set aside.
2. Put egg yolks, caster sugar (A) and salt in a large mixing bowl and whisk until creamy. Add oil, dissolved cocoa, vanilla and whisk to combine well.
3. Whisk egg whites and cream of tartar in another mixing bowl until foamy with tiny even small bubbles. Add caster sugar (B) gradually, spoonful by spoonful, whisking until soft peaks formed.
4. Sift the flour mixture into the egg yolk mixture, whisking lightly to combine. Fold 1/3 of the meringue into the egg yolk batter lightly and gently. Repeat twice more with the remaining meringue. Finally fold in melted butter.
5. Pour the batter into the prepared pan, spread evenly. Tap the pan lightly on the bench a couple of times to get rid of any large air bubbles in the batter.
6. Bake in preheated oven for about 18-20 minutes (do not overbake or it will tend to crack when rolling up), or until the surface feels dry.
7. Remove from oven and stand 5 minutes. Loosen sides of cake from the pan if necessary. Turn over to release the cake from the pan. Remove the lining paper on the bottom of the cake. Turn the cake, right side up, back into its pan to cool until lukewarm.
For the Cream Cheese Icing:
Whisk the softened cream cheese and icing sugar until combined. Gradually pour in the cream and continue to whisk until thickened to a spreading consistency.
For the Rollcake:
1. Trim off the hard edges from the sheet cake. Mark the short side of the sheet into 4 equal width of about 5cm and cut the cake into 4 strips (this width will become the height of the cake).
Bake a chocolate sponge sheet cake and cut into 5-6cm wide strips.
2. Spread the cream cheese icing onto the strips.
Ice the cake strips with cream cheese icing.
3. Roll up the first iced cake strip like a Swiss roll. Stand the rolled-up strip on the cut side. Take the second iced strip and join one end to the end of the first strip and continue to roll up. Repeat with the remaining two iced strips.
Roll up the iced strips into a round cake.
4. Chill the cake in the refrigerator for 30 minutes if doing this in hot weather to firm up the icing.
5. Frost the remaining icing over the cake to cover. If desired, use whipped cream with added essence paste to decorate the cake.
Decorate as desired.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Cakes and Cupcakes, Coffee Desserts
posted by SeaDragon @ 1.7.07
7 Comments:
hi,
your cake looks pretty and tasty already. When will you post your recipes? Can't wait to get it.
Loves yummylicious!!!
Hi,
This Rollcake looks interesting, must say it's first time I have seen it, suaku me:) Reminds me of an inverted swiss-roll. I totally understand what you mean that the strips are tad too thick and I can imagine that may present some problems when you want to join them up if they aren't long enough, unless one cuts it up into sections for joining. Looking at your decorated cake, I can also imagine a multi-coloured cake within (made up of cake strips of say, chocolate, green pandan, pink and vanilla or any other colours), with an icing within and covered the entire cake all over with cream-cheese icing, cos' I adore cream-cheese icing :)
Very pretty cake. :)
QQ red apple,
This is more a technical post on how to assemble this cake, but I will post the recipe in the next few days for those who want the actual recipe.
However, this recipe is very flexible, you can use any chiffon-type Chocolate Swiss roll recipes with a contrasting coloured icing.
jadepearl,
Thanks!
Serena,
Hmmm, good idea! A rainbow rollcake, it would be very spectacular!
The Cooking Ninja,
Thanks!
SD, i am also suaku, first time seeing this method. hehehee.... yours looks pretty and yummy.
Edith,
Thanks, actually this method is not common, so very seldom see it at all.
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