chocolate swiss roll || chocolate swiss roll Cake recipe || Meetbaker
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Making a Daisy Cake Roll ???? #cake #shorts
INGREDIENTS:
-6 large eggs, separated
-6 tbsp milk, room temperature
-4 tbsp vegetable oil
-1 tsp vanilla extract
-3/4 cup granulated sugar
-1 cup all purpose flour
-1 tsp baking powder
-4-5 cups Cream Cheese Frosting
FLOWER PATTERN-
-1 large egg
-2 tbsp granulated sugar
-1/3 cup flour
-1 tbsp vegetable oil
-pink, purple, teal, yellow and peach food coloring
FLOWER PATTERN-
Line a 9X13 baking pan with parchment paper.
Whisk together the ingredients for the flower pattern and divide equally into 5 separate bowls. Color each bowl a different color, then transfer the batter into individual piping bags.
With the yellow batter, pipe small dots onto the parchment paper until fully covered. Pipe 5 dots using another one of the other colors around each yellow dot to form a flower shape. Alternate between the different colors. Place the Tay into the freezer to chill.
Preheat the oven to 375F, then separate the egg whites from the egg yolks into two mixing bowls.
Whisk the milk, oil, and vanilla into the bowl of egg yolks. Next, sift in the flour and baking powder. Whisk until combined and set aside.
Beat the egg whites on high speed until foamy, then slowly add in the sugar while continuing to whisk. Beat until stiff peaks have formed.
Gently fold the meringue into the egg yolk mixture, about 1 cup at a time. Be careful not to deflate the meringue while mixing.
Pour the batter on top of the chilled flower pattern and smooth to the edges of the pan.
Place into the oven and bake for 12-15 minutes.
Once baked, flip onto a floured surface, remove the parchment, and allow to cool for 5-10 minutes. Trim the edges of the cake if needed.
Spread a layer of cream cheese frosting evenly onto the cake. Carefully roll up the cake and tightly wrap in plastic wrap.
Place into the fridge to chill for at least 1 hour before serving.
To make the flowers toppers- attach pastel M&M’s to a square pretzel using melted chocolate.
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Chocolate Swiss Roll Cake Recipe｜Ohyoo Cooking
▣ Chocolate Roll Cake Recipe｜Ohyoo Cooking
▣ Ingredients：
Chocolate Ganache：
Chocolate 50g
Heavy cream 60g
Cake body：
Egg white 130g
Egg yolk 72g
Sugar 50g
Cocoa powder 15g
Cake flour 40g
Salad oil 45g
Milk 50g
Chocolate ganache cream：
Chocolate ganache 80g
Heavy cream 220g
Sugar 20g
▣ Baking：
165°C/329°F 25min
▣ Mold size:
28×28cm
▣ Method：
1. Make the chocolate ganache, melt the chocolate, then pour the heated heavy cream into the mix, refrigerate and set aside.
2. To make the cake body, add the oil and cocoa powder and stir well, then add the cake flour and mix well, add the milk and egg yolk and mix well.
3. Beat egg whites, add sugar in batches and beat until there is a stable hook shape, then mix with egg yolks, pour into a baking pan and spread out, bake.
4. Remove from oven and let cool. Make the cream filling by whipping together the heavy cream, sugar and chocolate ganache from step 1, spread on the cake body, roll up and refrigerate.
5. Cut the cake into pieces, decorate with some meringue, bake with a torch, sprinkle with cocoa powder and serve.
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Professional Baker Teaches You How To Make CHOCOLATE SWISS ROLL!
Chef Anna Olson knows you love chocolate, and now she wants show you how to roll it up! Follow along with her recipe and in no time flat you will be a chocolate swiss rolling master!
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Ingredients
Cake
5 large eggs, at room temperature
¾ cup (150 g) granulated sugar, divided
¼ cup (60 mL) water
½ cup (60 g) cocoa powder
¼ cup (35 g) all-purpose flour
¼ tsp (1 g) salt
icing sugar, for dusting
Frosting
1 pkg (250 g) cream cheese, at room temperature
6 Tbsp (90 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
2 tsp (10 mL) vanilla extract
1. Preheat the oven to 375 F (190 C). Line the bottom of a 10-x-15-inch (25 x 37 cm) jelly roll pan (a baking tray with a lip) with parchment paper.
2. Place the eggs and ¼ cup (50 g) of the sugar in a large mixing bowl or in the bowl of a stand mixer fitted with a whip attachment and whip on high speed for a minute, so that the sugar dissolves.
3. Place the remaining ½ cup (100 g) of sugar and the water in a small saucepan and bring to a boil over high heat. Boil the sugar, without stirring, until it reaches 239 F (115 C) on a candy thermometer, about 2 minutes. With the mixer (or beaters) on high, pour the sugar down the side of the bowl (this prevents the hot sugar from splashing) and continue to beat until the mixture cools and is pale and triples in volume.
4. Sift the cocoa powder, flour and salt into the eggs and fold in quickly but gently (it will deflate a little as you fold). Pour the batter into the prepared pan and spread to level it. Bake the cake for about 15 minutes, until it springs back when gently pressed. Have a tea towel and the icing sugar handy for when it comes out of the oven.
5. Let the cake cool for 1-2 minutes (but no more than 5) and then run a knife around the inside edge of the pan to loosen the cake. Dust the top of the cake with icing sugar and place the tea towel overtop. Flip the pan over, holding it with the tea towel and remove the tray. Carefully peel away the parchment paper, lightly dust with icing sugar and roll up the warm cake from the short end, rolling the tea towel in it as you go. Let this cool completely before filling.
6. For the frosting, beat the cream cheese and butter using electric beaters or in a stand mixer fitted with the paddle attachment until smooth. Add the icing sugar and vanilla and beat in, starting on low speed and then increasing to medium-high, until the frosting is fluffy and light.
7. Unroll the cooled cake and spread the frosting over it*. Roll up the cake from the short end, lifting it just a little bit as you roll, so that the frosting doesn’t get pushed out. Dust the top of the cake with icing sugar and chill until ready to serve.
*For a decorative option, reserve a bit of the filling before assembling the Swiss Roll. Spoon it into a piping bag fitted with a star tip and pipe a swirling pattern along the top of the Swiss Roll before dusting with icing sugar.
The cake will keep, refrigerated, for up to 4 days.
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How to make a perfect cake roll with 0 cracking~ ????
Full recipe:
Chocolate cake roll
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Spice Bites Blog – 310
This Easy chocolate cake roll has light sponge cake, creamy filling inside, Rich and totally irresistible, this dessert is for chocolate lovers. It is an impressive yet surprisingly delicious recipe to make that's fit for any occasion.
Ingredients:
for the cake –:
4 egg yolks – room temperature
sugar 1/4 cup
vanilla extract – 1tsp
cooking oil – 1/3 cup
milk - 1/3 cup
flour (maida) – 3/4 cup
cocoa powder – 1/3 cup
baking powder – 1tsp
4 egg whites & sugar – 1/3
baking tray size –38x28cm
baking time : bake preheated oven at 180c for 20 to 22 minutes
for the whipped cream –:
whipping cream – 200ml
powdered sugar – 1/3 cup
cocoa powder – 1tbsp
for the chocolate mixture –:
dark chocolate – 100g
milk (hot) – 1/3 cup
some chocolate balls – optional
*** CUP SIZE -***
FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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