27 October, 2015
Chocolate Swiss roll (orthodox)
I use this Swiss roll recipe when I need a more stable product that I can store in fridge for a couple of days or transport to places or served in outdoors. The sponge is very stable, dryer than the one that use whipped egg whites. Rolling could be a little tricky as the sponge is thicker and I find it a little less flexible.
Eggs and sugar are whipped to ribbon consistency and dry ingredients are folded in carefully. It’s important to not to knock out too much air out or the sponge will be flat and dense.
These kind of sponges are baked for a shorter time at a higher temperature. It’s ready when the sponge is dry and springs back when pressed. Let the sponge cool down on a wire rack before removing the paper.
Use a generous amount of fine sugar on a parchment paper when flipping the sponge sheet. This will stop it from sticking to the paper. If you have over backed edges, trim them off and apply some sugar syrup to moisten up. Use he paper underneath to guide the sponge sheet when rolling. Do not roll too tightly, as it will make the roll to rack. Once rolled out completely, do not remove the paper but place the roll seam side facing down for a few minutes to set.
Wrap the roll using cling wrap. If it is not too warm, this will keep well on the counter for a day. Else store in a refrigerator for up to two weeks.
- 3 eggs
- 100g sugar
- 75g flour
- 30g cocoa
- 1 tbsp. hot water
- 1 cup chocolate butter cream (for filling)
- Preheat oven to 200 °C. Prepare a Swiss roll tray lined with a greases proof paper.
- Place eggs and sugar in a bowl of a stand mixer fitted with whisk attachment and whip on high speed for about 8-10 minutes until it is thick, pale and quadrupled in volume.
- Batter should hold shape for a second or two when drizzled. (Ribbon consistency)
- If you want to speed up this process, heat the egg and sugar mixture over a double boiler until it reaches 38C (keep mixing to stop egg cooking) before adding in to the stand mixer.
- Mix cocoa powder and flour in a separate bowl.
- Fold the flour mixture in to the batter slowly without knocking out too much air. Add the hot water towards the end to loosen up the thick batter.
- Pour the batter in to the prepared tray and spread evenly.
- Bake for about 10 minutes or until the sponge springs back when pressed.
- Cool on a wire rack.
- On another parchment paper, sprinkle superfine sugar (castor sugar) generously.
- Flip the sponge over on to the sugar.
- Spread chocolate buttercream evenly.
- Start from one end and roll the sponge applying little pressure.
- Wrap the roll in the same paper and leave aside, seam side down, for about 2 hours.
- Unwrap the roll, trim the edges and serve.
- If storing in fridge, cut in to two pieces and wrap in cling wrap.
- You can use chocolate whipped cream as a filling. In that case refrigerate the roll, until serving.