Recipe of Speedy Japanese Chocolate Swiss Roll Cake

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Favorite Japanese Chocolate Swiss Roll Cake. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese Chocolate Swiss Roll Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Chocolate Swiss Roll Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Chocolate Swiss Roll Cake is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Japanese Chocolate Swiss Roll Cake using 10 ingredients and 17 steps. Here is how you can achieve that.

Inspired by this recipe - matchaandtofu.com/japanese-chocolate-swiss-roll-cake/ Equipment - 12" X 9" inch pan - electric whisk - metal whisk (to use by hand) - prepare 2 pieces of parchment paper that size of the pan I find this cake very light and airy and is not very sweet.

Ingredients and spices that need to be Make ready to make Japanese Chocolate Swiss Roll Cake:

1. Sponge Cake
2. 4 large eggs
3. 80 g granulated sugar
4. 40 g cake flour
5. 15 g unsweetened cocoa powder
6. 2 tbsp milk
7. Chocolate Whipped Cream
8. 8 g unsweetened cocoa powder
9. 10 g granulated sugar
10. 200 ml heavy cream

Instructions to make to make Japanese Chocolate Swiss Roll Cake

1. Preheat the oven to 350F
2. Line a parchment paper
3. Heat water in a large pot (ensure that your pot is big enough to place your mixing bowl in) over the stove. Remove the pot from the stove right before the water starts simmering
4. Put the eggs and sugar in the mixing bowl. Place the mixing bowl over the pot and start beating it using an electric hand whisk. When the mixture reaches body temperature, remove it from the pot and continue beating the mixture until it reaches a soft peak.
5. Microwave the milk for 5-10 seconds to warm it up a bit
6. Put the milk inside the mixture and hand whisk it until blended
7. Sift half the cocoa powder and the flour into the mixing bowl and hand whisk until well combined. Repeat with the rest of the flour and cocoa powder. Make sure it's well combined.
8. Pour the mixture into your baking pan. If there are air bubbles in your baking mixture, drop the pan to release the bubbles. Make sure the batter is evenly spread across the pan.
9. Bake the cake for about 12-14 minutes. Check the cake around 10 min, make sure the bottom doesn't overcook. The top should spring back softly.
10. While the cake is baking, you can start making the chocolate whipped cream
11. Place the cocoa powder, sugar, and heavy cream into a bowl. Whip the ingredients together with an electric hand whisk until it reaches stiff peaks. Leave it aside
12. Once the cake is done, remove it and drop it once again so that the cake does not shrink. Set the cake aside to cool down a bit but not completely cool because it will be difficult to roll. You need to roll the cake while it is still warm or else it will crack.
13. Flip the cake while it is still warm by placing a parchment paper and a baking tray on top and then flipping it over. Gently peel off the parchment paper.
14. While the cake is still warm, carefully roll the cake with the parchment paper and then set aside for it to cool down to room temperature. Make sure it cools down completely before applying the whipped cream or else the cream will melt.
15. After the cake is cooled, spread the whipped cream on the cake. Make sure to spread the cream thinner near the end of the cake and thicker near the beginning so that the cream doesn't spill over when it gets rolled up again.
16. Carefully re-roll the cake with the cream tightly with parchment paper and plastic wrap.
17. Place the cake in the fridge for at least an hour to chill before serving

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