Chinese bakery Style Chocolate Swiss Roll Cake | 蛋糕卷
Soft and fluffy chocolate flavored sponge cake roll with a lightly sweetened whipping cream filling
Chinese bakery Style Chocolate Swiss Roll Cake | 蛋糕卷
Bakery Style Chocolate Swiss Roll 蛋糕卷
Today we will learn how to make bakery style chocolate swiss roll. This chocolate swiss roll cake recipe is light, fluffy and spongy. I recently made a plain vanilla swiss roll. Swiss roll is one of the basic pastries they sell at most bakeries.
The swiss rolls were always a must buy when I was younger when we went to an asian bakery. If you're also like me and had a Swiss roll cake and now there are no asian bakeries close by that sell swiss rolls or you just want to Learn how to make your own swiss roll at home. I will teach you the basics for today's chocolate swiss roll. I made a simple light heavy whipping cream filling.
Once you learn how to make chocolate flavored swiss roll, you can make other flavors for your swiss roll recipe as well. Make different filling flavors or add flavor to the swiss roll batter!
Scroll down to check out the ingredients needed for the Chocolate Swiss Roll 蛋糕卷 with step by step instructions!
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Chocolate Swiss Roll Cake | 蛋糕卷
Chocolate Swiss Roll Ingredients
Whipped Cream Filling:
✿ 1 Cup Heavy Cream
✿ 1 Teaspoon Custard Powder
✿ Condensed Milk (To Taste)
✿ 6 Eggs
✿ Lime Juice
✿ 100 Grams Sugar
✿ 20 Grams Cocoa Powder
✿ 80 Milliliters Milk
✿ 80 Grams Cake Flour
✿ 2 Grams Baking Powder
✿ Espresso Powder
✿ 60 Grams Oil
*All Ingredients Are Room Temperature
Chocolate Swiss Roll INSTRUCTIONS | Click here for the recipe video
Make Batter
Whip Up Egg Whites And Fold With Batter.
Pour On Baking Sheet
Bake 340F | 35 Min
Cool Down
Cool Down For 10 Min.
Add Filling
Add Filling And Roll.
Refrigerate
Refrigerate 1 Hour.
Separate the egg yolks and the whites. Whisk together egg yolks and sugar until combined. Add in oil and whisk. Then add in the milk. Whisk again until combined. Sift in the dry ingredients. Whisk until smooth and clump free.
Add some lime juice to the egg whiter. Whip egg whites with the sugar into stiff peaks. Add sugar in 3 batches.
Add about 1/3 of the egg whites into the egg yolk batter. Gently whisk to combine. When combined pour the mixture to the remaining egg whites. Gently fold with a spatula until combined.
Pour the batter on a lined baking sheet. My baking sheet is approx. 39cm x 29cm.
Spread out the batter and smooth out the top with a scraper. Tap the baking sheet to remove air bubbles inside. Bake at 340F for 35 Min.
Let it cool down for 10 min. In the meantime let’s make the filling. I made a simple whipped cream as filling. Whip up the cream with custard powder until stiff peaks.
Let's flip the cake. Place a parchment paper on top. Hold both parchment papers and flip. Peel off the parchment paper. Cut off the edges. Cut off the top edge in an angle. Make 2 - 3 shallow cuts at the bottom where the rolling starts.
Spread desired amount of the filling on top. Roll up the cake.
Refrigerate for 1 -2 Hours. Cut up the cake in desired thickness.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Instead of lime/ lemon juice you can also use ¼ teaspoon cream of tartar.
✿ Make sure to cool the roll cake for 10 min after baking before flipping. If you flip it right away the top will stick to the parchment paper.
✿ After rolling, cool the swiss roll in the fridge for at least 1 hour before cutting.
Did you make this recipe?
If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
Click here for the printable recipe! (Coming Soon)
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