Sunday, December 26, 2010

Chocolate Strawberry Log Cake

Please pardon me for being a mountain tortoise. I had never tried any gingerbread man cookies or any log cake cake before and this is my first attempt doing a swiss roll. I baked some gingerbread man cookies for my dear boy, but flung badly. He took a bite and rejected it. It does not taste bad, but it just too hard. Maybe i over do my dough or i change the recipes to
cold butter. This swiss roll is also a flung piece. But however, i decided to post it.

Ingredients: (Chocolate sponge)
4 Egg yolks
20g Sugar
1/2 tsp vanilla essence ( optional replace with chocolate emulco)

4 Egg Whites
1/4 tsp Cream of tartar

100g Sugar

70g Plain flour, sifted
30g Cocoa powder
1/2 tsp Baking powder

  1. Whip (A) until light and fluffly. (Pale or double in volume)
  2. Whip (B) until soft peaks form. Add (C) and continue whipping until stiff.
  3. Mix meringue with (A) until well blended.
  4. Sieve in (D) and fold until well incorporated.
  5. Pour it into a greased and lined swiss roll tins.
  6.  Bake in preheated oven at 180C for 8-10 mins till cooked and springy.
  7. Remove, turn onto a big piece of greased proof paper sprinkled with 1 tbsp castor sugar and leave to cool.
Strawberry Cream

200g whipped cream
200g strawberries, chopped  and pad dry)
Chocolate spread can be added to whipped cream or melted chocolate.

  1. Spread cream on the swiss roll and sprinkle with chopped strawberries.
  2. Cover strawberries with some whipped cream.
  3. Carefull roll up the cake.
  • Do not attempt to put too much whipped cream or strawberries. I put 250g strawberry and i could not roll up properly.
  • Bake this in a smaller cake tin lined the parchment paper higher, if you do not have a bigger tin like me.
  • Can use cold or room temperture egg, i use slightly colder eggs.
  • Must be gently, when rolling the cake.
  • Method are all correct, but i overstuff the cake and roll it too hard causing the failure.

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