Swiss roll cakes are very common in chinese bakeries, but I don’t like those most of the time. The cake is plain cake and the filling is butter cream. I’m not a fan of butter cream, I think it ‘s too heavy. Other than in chinese bakeries, I don’t see swiss rolls in stores or bakeries here.
The cake I used here is a recipe I adapted from Kumigar, she made a Sakura Peach Roll Cake. Here you can watch her video. I adapted it so it’s just cake, without the sakura. I have made this cake I think four times now, two times with strawberry and whipped cream and one time with wild peaches and whipped cream. Those were very tasty as well.
- 250ml heavy cream
- 100g dark chocolate
- 1 tbs icing sugar
- 4 Eggs (Egg Whits & Egg Yolks)
- 30+35g Sugar
- 60ml Water
- 40ml Vegetable Oil
- 105g Cake Flour
- 1TSP of Corn Starch
- a Little bit of Vegetable Oil
- Heat the heavy cream in pan until simmer, then remove from heat and add the chocolate. Stir until the chocolate has melted completely.
- Cool the mixture in the fridge until cold.
- Once it is cooled, add one tablespoon of icing sugar and whip the mixture until it becomes fluffy.
- Preheat your over to 170 C.
- Add the egg yolks in a bowl with 30g sugar. Whip until it turns lighter in color.
- Add 60 ml water, 40ml vegetable oil and 105g cake flour and mix until incorporated. Set aside.
- Now whip the egg whites while gradually adding 30g of sugar, until a stiff meringue forms.
- Add one third of the meringue to the bowl with the egg yolk mixture and fold in, then add the rest of the meringue.
- Sift one teaspoon of corn starch into the bowl and fold in.
- Bake at 170 C for 10-15 min. (you should keep checking it, since the baking time varies a lot)
- Transfer the cake to a cooling rack, to cool completely.