Patterned Chocolate Swiss Roll

I feel very excited and happy today to share with you all a special post, my blog’s 200th post. Blogging has made me experiment with new cuisines and baking and helped me explore my photography skills. I appreciate my visitors who take time to visit my blog, comment/like my posts, try my recipes and leave feedback, which really boosts me to keep going. I want to thank my family, friends, readers, bloggers and silent followers for their feedback, support and encouragement.

For this special post, I made this heart patterned chocolate swiss roll filled with whipped cream and fresh strawberries. I was on the plan to bake a rich chocolate cake for the 200th post, when Pallavi of Thou Shalt Cook suggested a chocolate roll cake for this month’s Home Bakers Challenge, an group started by Priya’s Versatile Recipes. I adapted the cake recipe from here and I followed this video for the pattern.

Being a novice baker, I was skeptical to make this cake roll, but thanks to Gayathri who shared her recipe and boosted me to try out this cake. I did stumble while piping out the patterns and rolling, but somehow managed to complete the cake in one piece! And am really delighted by the end result, not bad for the first attempt! The cake turned out very light, and soft and the cream – strawberry combination lifted the taste of the cake. Recipe adapted from here and here.

Patterned Chocolate Swiss Roll

Heart patterned chocolate swiss roll cake with whipped cream and strawberry filling

5 from 1 vote

Print Pin Recipe

Servings 13 x 10 inch roll

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Ingredients

For the pattern

• 1 egg white
• 30 grams granulated sugar
• 40 grams all purpose flour
• 20 grams butter
• Food color of your choice

For the cake

• ½ cup all purpose flour
• ¼ cup cocoa powder
• ½ cup sugar
• 4 large eggs separated
• 1 tsp baking powder
• 1 tsp instant coffee powder

For the filling

• 1 cup whipping cream
• 2 tbsp powdered sugar
• 10-12 strawberries

Instructions

To make the pattern

• Beat the egg white lightly. Add sugar and flour and mix well. Add butter and stir until the paste is smooth.
• Add the food color and mix well. Transfer to a piping bag with a small tip.
• Place your template one one side of a baking pan and line parchment paper over the template.  I used a 13 x 10 pan.
• Using the template as a guideline, pipe the pattern on the parchment paper. Put the pan in freezer for at least 15-20 minutes.

To make the cake

• Sift together flour, cocoa powder, baking powder and coffee powder and set aside in a bowl.
• Take the egg whites in a large bowl and whip them using a electric whisk until it reaches stiff peaks.
• In a bowl, beat egg yolks and sugar until they become pale yellow. To this add the flour-cocoa mixture and fold in.
• Add half of the egg white mixture and mix until well incorporated. Then add rest of the egg white mixture and fold in.
• Remove the template from the baking tray. Grease the parchment paper to the pan.
• Pour the cake mixture and gently spread the cake evenly. Bake in a preheated oven at 180 C | 350 F for 8 minutes.

To roll the cake

• Sprinkle powdered sugar on  two tea towels. Once the cake is done, flip the cake on the first towel and remove the parchment paper.
• Now invert the cake into the second tea towel and immediately roll it with the help of the tea towel, from the side opposite to the pattern.
• Place it on a wire rack to cool.

To make the filling

• Whip the cream and sugar until stiff peaks are formed.
• Chop the strawberries.

To assemble the cake

• Unroll the cake. Spread the cream evenly and sprinkle the chopped strawberries. Gently roll the cake again.

Notes

• Do not over stir the egg white mixture while mixing into the cake.
• Instead of coffee powder, you can add 1 tsp vanilla essence.
• Do not over bake the cake. The cake is done when it springs back when you touch the surface. 

Course: Dessert

Cuisine: European

Keyword: Cake Recipes