Chocolate and strawberry Swiss roll
Dimitra's Dishes · ♥ 388 likes · 5.3K views · 14 min video
Read about rolled cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole eggs
- ½ cup granulated sugar
Whip the egg whites until frothy, add half the sugar and beat on high to a stiff meringue; transfer to another bowl.
Whipping the meringue
- 1 tsp instant coffee or espresso
- 2 tsp pure vanilla
- ¼ cup vegetable oil
Beat the yolks with the remaining sugar, instant coffee, vanilla and oil until pale and creamy.
- 65–70 g all purpose flour
- 1 tsp baking powder
- 40 g unsweetened cocoa powder
Whisk together the flour, baking powder, cocoa and salt; add to the mixer on low.
Dry ingredients and lightening with meringue
- ¼ tsp salt
When almost incorporated, beat in about a third of the meringue to lighten the batter; do not overmix.
Fold the batter into the remaining meringue until no white streaks remain.
- baking spray
Line a half sheet pan with parchment, spray well with baking spray, and spread the batter thin to the edges of the paper with an offset spatula.
Bake at 350F for exactly 10 minutes; do not overbake or the cake will be dry.
- ½ cup granulated sugar
- ½ cup water
Simple syrup: bring the sugar and water to a boil over medium-high heat until the sugar dissolves; set aside (vanilla optional).
- confectioner's sugar
Run a knife around the hot cake, dust with confectioner's sugar, cover with parchment and another pan, flip, peel off the baking parchment, and dust the other side.
Flipping and rolling the warm cake
Roll up the cake with the parchment inside and let it cool completely; do not freeze or refrigerate it unfilled or it cracks.
- 4 oz semi-sweet chocolate
- ¼ tsp instant coffee or espresso powder
- 1 tbsp vegetable oil or light olive oil
- ½ cup heavy whipping cream
Ganache: whisk the chocolate, coffee powder and oil with the hot cream until melted and shiny; let it cool to thicken.
Chocolate ganache topping
- 1½ cup heavy whipping cream
Whip the cold cream with powdered sugar and vanilla on medium-high until thick; transfer to a bowl.
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ lb cream cheese
- ½ cup powdered sugar
- 1 tsp pure vanilla
Whisk the softened cream cheese with powdered sugar and vanilla until smooth; mix in most of the whipped cream, reserving about three quarters of a cup for rosettes.
- 9–10 whole fresh strawberries
- 2–3 whole strawberries
Reserve two or three strawberries for the top and dice the rest; sugar them only if not sweet enough, and only just before using.
Unroll the cake, brush with simple syrup especially at the edges, spread the filling with the offset spatula, scatter the strawberries and roll up tightly without the parchment.
Syrup, filling and rolling tight
Brush the top and sides with the remaining syrup; freeze until set, about 45 minutes to an hour.
Trim the ends, move the roll to a platter and spread the ganache over the top and sides.
Pipe rosettes of the reserved cream with a large open star tip and top each with a strawberry third.