Patterned Swiss Roll Cake


A light and airy sponge roll cake filled with whipped chocolate frosting.

Ingredients:

Filling

  • ¾ cup + 4 tablespoons heavy cream
  • 4 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder

Pattern

  • 1 egg white
  • 2 tablespoons sugar
  • 3 tablespoons all purpose flour
  • 3 tablespoons cocoa powder
  • 1.5 tablespoon butter, at room temperature
  • 1 tablespoon water, optional

Cake

  • ¾ cup all purpose flour
  • 5 large eggs, separated
  • ½ cup + 2 tablespoons sugar
  • 3 tablespoons oil
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup water
  • ¼ teaspoon cream of tartar
  • confectioners sugar, for dusting the tea towel

Instructions:

Filling

  1. Place the bowl and the wire whisk attachment in the fridge for 30 minutes before making the filling. If you are using hand mixer, place the bowl and mixer in the fridge in the same way.
  2. After 30 minutes, mix together sugar, cocoa powder, vanilla and 4 tablespoon of cream. This will form a smooth paste.
  3. Get full recipe==>>cookwithmanali.com

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