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
1/2 tsp vanilla essence ( optional replace with chocolate emulco)
4 Egg Whites
1/4 tsp Cream of tartar
70g Plain flour, sifted
30g Cocoa powder
1/2 tsp Baking powder
- Whip (A) until light and fluffly. (Pale or double in volume)
- Whip (B) until soft peaks form. Add (C) and continue whipping until stiff.
- Mix meringue with (A) until well blended.
- Sieve in (D) and fold until well incorporated.
- Pour it into a greased and lined swiss roll tins.
- Bake in preheated oven at 180C for 8-10 mins till cooked and springy.
- Remove, turn onto a big piece of greased proof paper sprinkled with 1 tbsp castor sugar and leave to cool.
200g whipped cream
200g strawberries, chopped and pad dry)
Chocolate spread can be added to whipped cream or melted chocolate.
- Spread cream on the swiss roll and sprinkle with chopped strawberries.
- Cover strawberries with some whipped cream.
- 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.