Chocolate swiss roll with coconut butter cream

Chocolate swiss Roll
source : Hungarian cookery

Ingredients

For sponge cake
4 eggs, separated
salt
90gm sugar
90gm flour (minus 2 Tablespoons)
2 Tablespoons cocoa powder, unsweetened
1tsp baking powder
1 sachet vanilla sugar

For coconut butter cream-
100gm butter , softened
100gm powdered sugar
50gm desiccated coconut

For Glazing
Apricot jam, heated
60gm chocolate, melted
cooking oil, as need if chocolate is not spreadable
1 tsp Rum
Method
To make sponge cake
1. Pre-heat oven to 180°c.

2. Whisk egg whites with a pinch of salt until it become stiff foam. Set aside

3. In a bowl combine together dry ingredients - flour, cocoa powder, baking powder. In another bowl beat egg yolks with sugar (+vanilla sugar) until creamy. When eggs mixture is creamy, add in the dry ingredients and combine well.

4. Fold egg white into egg yolk mixture carefully.

5. Prepare baking dish by lining it with parchment paper. Pour in the cake mixture and bake for 10-12 mins. It is ready when cake is springy when touched.

6. Remove cake from oven. Let it cool for a while ; but roll up cake when it is still hot. When cake is cooled completely, unrolled it and spread with your favourite jam or whipped cream.

To make coconut butter cream
1. Cream butter with sugar until light and fluffy.
2. Fold in desiccated coconut.
3. Fill cake as mentioned in point 6. above.

To finish
1. Heat apricot jam in microwave (30 seconds) for easier application.
2. Brush heated apricot jam all-over rolled cake
3. Melt chocolate using microwave or double-boiler, once melted, if consistency is not spreadable, add cooking oil (vege. oil) to loosen and give a nice shine. Spread all over roll-caked and let it set before serving.

Swiss Roll

Swiss roll is one of my favourite cakes. The humble eggy and light sponge cake filled with whipped cream and fruits can be very satisfying! I've used the following recipe many times with more failures than successes . Often it is due to the high room temperature the egg whites just didn't want to stiff as it should be; of which resulted in a heavy as rock cake :s

But last weekend all the failures were wiped out from memory as my swiss roll turned out fluffy and light ..even after two days!

Swiss Roll
source : Hungarian cookery

Ingredients

For sponge cake
90gm flour
4 eggs, separated
salt
120gm sugar
1tsp baking powder
1 sachet vanilla sugar

For fillings - as you wish ...but in this case
250ml whipped cream with 2-3 tsp powdered suger, or to taste
Apricot jam
Apricot fruit


Method
To make sponge cake
1. Pre-heat oven to 180°c.

2. Whisk egg whites with a pinch of salt until it become stiff foam. Set aside

3. In a bowl combine together dry ingredients - flour, baking powder, vanilla sugar. In another bowl beat egg yolks with sugar until creamy. When eggs mixture is creamy, add in the dry ingredients and combine well.

4. Fold egg white into egg yolk mixture carefully.

5. Prepare baking dish by lining it with parchment paper. Pour in the cake mixture and bake for 15 min.

6. Remove cake from oven. Let it cool for a while ; but roll up cake when it is still hot. When cake is cooled completely, unrolled it and spread with your favourite jam or whipped cream.