This is a different sponge cake recipe from #1 posted earlier. This one requires additional step quite similar to cooked dough method. Both recipes yield a soft and cottony texture, so which one is better?? You might ask me. One who has tried my swiss roll #1 said that was a good one, and another one who ate swiss roll #2 proclaimed this was the best swiss roll he has eaten so far and he repeated it twice. Neither one tried both swiss rolls. BeBe who has tried both, frowned for a while and asked, ‘ Nice. Aren’t they the same?’
Source : adapted and modified from Sonia’s Green Tea Swiss Roll, original recipe here.
Makes one 13 x 15”
Chocolate Swiss Roll
26g unsalted butter, melted
84g egg yolk (5 medium egg yolks)
26g caster sugar
10g valhorna cocoa powder
47g cake flour, sifted
126g egg white (4 medium egg whites)
65g caster sugar
Fillings : whipped cream ( I used the remaining whipped cream from the previous attempt )
1. Place egg yolks and sugar in a bowl and whisk it over a pot of hot water till thicken and pale in colour ( my advice : the bottom of the bowl should not touch any water placed in the pot as the yolks may be cooked if not careful. Mine was almost cooked through as I sat the bowl directly in the hot water ).
2. Sift cocoa powder into egg yolk mixture, stir well and set aside.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack to cool ( I didn’t cool on wire rack and didn’t wait longer than 2-3 minutes when I roll as I think it should be a little warm when roll )
9. Carefully turn the baked sponge cake onto a piece of baking sheet.
10. Slowly peel off the attached baking sheet from the cake.
11. Place another baking sheet over the sponge cake. Invert the sponge again.
12. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling ( I omitted this step, may be I will do it next time )
13. Make two slits across the breadth of the cake at the side nearest to you with a knife ( I omitted this step ). Spread the fillings evenly on the surface, leaving 1-2cm remain unspread.
14. With the shorter side/breadth facing you, roll the cake up tightly to form a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.