Tag Archives: Swiss Roll

Cotton Sponge Roll 黃金蛋糕捲

Recipe from Corner Cafe

adapted from ‘Japanese Cotton Sponge Cake’ recipe by Alex Goh.

Makes one 30cm x 25cm sheet cake, roll up into approx. 20cm long roll

Japanese Cotton Sponge:
50g butter
55g plain flour
40ml milk
1/2 teaspoon vanilla extract
1 whole egg
3 egg yolks
3 egg whites
1/4 teaspoon salt
80g caster sugar

1 teaspoon cocoa powder
1 teaspoon hot water

Cocoa Butter Cream:
100g butter, softened
50g pure icing sugar
1 teaspoon cocoa powder
1 teaspoon hot water
1. Preheat oven to 180°C. Grease a 30cm x 25cm Swiss roll tin and line the base with baking paper.
2. Melt butter over gentle heat and bring to just simmering. Remove from heat and add flour all at once, whisk quickly to form a thick roux. Add milk and vanilla, whisk to combine.
3. Add whole egg and whisk until smooth. Add egg yolk one at a time and whisk in well after each addition. Transfer the mixture to a large mixing bowl, set aside.
4. In another mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, one tablespoon at a time, and beat until just under stiff peaks stage.
5. Fold 1/3 of the egg white mixture into the yolk mixture. Repeat two more times with the remaining egg white mixture.
6. Dissolve the cocoa powder in hot water in a small mixing bowl. Remove two tablespoons (or three tablespoons for closer zig-zag lines) of the sponge batter and mix into the cocoa mixture. Transfer the cocoa mixture to a small plastic freezer bag and make a small cut in one corner for piping.
7. Pour the remaining sponge batter into the prepared tin. Smooth the surface and give the tin a gentle tap on the bench to settle the batter. Pipe parallel lines of the cocoa mixture on top of the sponge batter. Then use a skewer to draw across the cocoa lines to form pattern.


8. Bake for 15 minutes at 180°C, turn heat down to 170°C and bake a further 5 minutes, or until the cake feels springy when touched lightly.
9. Remove from oven and loosen the sides of the cake from the tin. Turn out onto a tea towel immediately. Remove lining paper and let cake cool completely this way, about 20-30 minutes or until room temperature. Do not let it cool too long or the cake will lose too much moisture and crack when rolling up.
10. Cut away the hard edges from the cake. Spread Cocoa Butter Cream onto the cake. Roll up from the short side; roll as tightly as possible. A good way to roll up the cake is by placing a rolling pin at the end where you are going to start rolling (with the sheet cake still sitting on the tea towel). Fold the end of the tea towel over the rolling pin to wrap it up. Then start rolling the rolling pin forward (as you roll more of the tea towel will wrap over the pin), at the same time start rolling up the cake in front of the rolling pin. Keep rolling the pin forward until the cake if fully rolled up. Then release the rolling pin from the tea towel and now wrap the tea towel over the cake roll and leave it until the cake roll is stable before cutting and serving.

Cocoa Butter Cream:
Dissolve the cocoa powder in hot water. Cream butter and sugar until light and fluffy. Mix in cocoa mixture.

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Posted by on September 8, 2011 in Cakes, Sponge Cakes, Swiss Roll


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Chocolate Roll

As I flip through 孟老师的美味蛋糕卷 I can’t resist the sight of the Chocolate roll she have made. This is using a chiffon cake base. Compared to the finger sponge base, I prefered the former, so soft!

Recipe adapted from 孟老师的美味蛋糕卷
Set (A)
20gm cocoa powder
40gm warm water
30gm egg yolks @ 3 nos of eggs
50gm sugar
50gm oil
30gm milk (I used chocolate milk)
75gm cake flour (I used 65gm plain flour + 10gm corn flour)
Set (C)
120gm egg white @ 3 nos of eggs
65gm sugar
180gm dairy cream
20gm fine sugar
1) Melt coco powder with the warm water and set aside
2) Whisk egg yolks with sugar till sugar melt or turn pale. Add milk+oil and mix. Pour in (1) & stirred. Add flour and mix. Do not overmix.
3) Whisk Set (C) till stiff peak
4) Remove 1/3 of (3) and fold into (2)
5) Pour (4) into balance white and fold. Again do not overmix else it will deflat the white.
6) lined tray with baking paper and pour (5). Bang the tray (36x26cm) to release big bubble and baked in top heat 190c and bottom heat 160c for 12mins. ( I baked at 180c since my oven can’t adjust the heating element for 15mins)
7) removed from tray immediately and released the edges of the baking paper to allow the cake to cool.
8) Spread filling and roll. Keep refrigerated for about 30-60mins before slicing.

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Posted by on September 5, 2011 in Cakes, Chiffon Cakes, Chocolate Cakes, Swiss Roll


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