How To: Chocolate Raspberry Swiss Roll

I just can't ignore Marady Mol's comment on my Welcome to Blogs & Thoughts post. My cake baking still is yet to be perfected but I'm quite decent at making swiss roll. In this post I will show you how to make chocolate raspberry swiss roll. The recipe is really simple and easy to follow. I hope you can try this out at home and if you do, let me know how it goes and your thoughts on it. Marady this post is dedicated to you.

'How to make a raspberry chocolate cake?'

Ingredients

4 Egg Whites

4 Egg Yolks

2 x 40g Granulated Sugar 

1tbsp Cocoa Powder

40g Plain Flour

200mL Thicken Cream

1/2tsp Vanilla Extract/Vanilla Essence

1/2 cup Icing Sugar (plus a little extra)

Fresh/Frozen Raspberries

Methods

1. Preheat the oven to 160 degree Celsius
2. Whisk the egg whites in a metal bowl until soft peak form.

4 Egg Whites

Soft Peak

3. Gradually add 40g of granulated sugar while whisking.

40g Granulated Sugar

4. Whisk until stiff peak.

Stiff Peak - Egg white become glossy after sugar is added.

5. In a separate bowl whisk the egg yolks.

4 Egg Yolks

6. Gradually add the 40g of sugar while whisking the yolks. Whisk until the yoke become pale yellow and flow like a ribbon when lifting the whisk.

The yolk mixture

7. Shif the cocoa powder and flour together 3 times.

40g Plain Flour

Add 1Tbsp Cocoa Powder

After Shifted

8. Fold 1/3 of the dry mixture into the egg yolk mixture. Once the dry mixture and the yoke are evenly mixed, add another 1/3 of the dry mixture and repeat for the last 1/3. Continue folding the mixture till combined and there's no clumps.

The mixture look like this after the first few folds.

The finished mixture should look like this. 

9. Add 1/4 of the egg white to the yolk mixture and fold to combine.

Mixture after adding and folding 1/4 of the egg white

10. Pore the yolk mixture into the egg white and fold to combine. Be careful to not over mix the mixture.

Combining the two mixtures

Mixture after well combined. It is now ready.

11. Remove the mixture onto a flat baking tray lined with baking paper. Bake for 20 minutes.

The Cream

1. Whisk the refrigerated thicken cream in a cold metal bowl.
2. When the cream thicken add vanilla flavouring and icing sugar.
3. Whisk till the cream is thick and hold it's shape. Be careful to not over mix otherwise it will turn into butter.

Note: Apologies,  I forgot to take photos while whipping the cream.

Constructing the Roll

1. While the cake is still warm, carefully remove the baking paper. Spread the freshly whipped cream on the top of the cake.

How much cream is up to you. I personally like to reduce the amount of cream used.

2. Drizzle the raspberries on top. (My sister wanted strawberry instead of raspberry so I decided to make it half strawberry and half raspberry)

3. Carefully roll the cake lengthwise and wrap it in glad wrap. Refrigerate for at least half an hour before serving.

4. Dust the roll with icing sugar and slice into 2 cm slice and serve.

ENJOY!!!