I’m not a person who cooks international dishes. Infact I know only a few names of international dishes like Italian pasta, thai curry, French toast…umm not more than that. As I’m new to this blogosphere, I don’t know much about the blog etiquettes as well. Recently I saw a blog event inviting non-indian food. And you know wot, I had no clue about the “blog event” and no idea about linking, but somehow I wanted to participate in it.
My next problem was what would I make, and suddenly Swiss roll came into mind. I was sure that Swiss roll originated in the Switzerland and sat down to google it for more info. I was surprised to see that Swiss roll’s origin was from Central Europe and not Switzerland. Anyways…as they say…..wot’s there in a name? Swiss roll is a thin cake made in rectangular shape. Spread ur favourite frosting and roll it. I used Chocolate ganache as filling.
Egg – 200 gm
Egg yolk – 40 gm
Sugar – 75 gm
Honey – 30 gm
Flour – 80 gm
Milk – 30 gm
Oil – 20 gm
Chopped dark chocolate – 150 gm
Fresh cream – 175 ml
Let’s prepare the ganache first. Chop the dark chocolate and place it in a bowl.
Next take a heavy-bottomed saucepan and heat the fresh cream in it until it just reaches the boiling point.
Pour it over the chopped chocolate and let it sit for a couple of minutes.
Mix well with a spatula until the chocolate is completely melted. Cover it with a cling film and refrigerate it for about 1-2 hours. It will be thickened.
For the cake
Firstly, keep all the ingredients ready.
Sieve the flour.
Grease and line a baking tray with parchment paper. The baking pan I use has a size of 23×33 cm.
Pre-heat the oven to 200°C.
Add the eggs, egg yolk, sugar, and honey into a bowl and stir rapidly using a balloon whisk. The bowl is placed on a pot with boiling water.
Keep mixing until the temperature is roughly 39°C (102°F). Check the temperature with your finger. It should be just above your body temperature.
Take the bowl away from the heat and start mixing with an electric mixer. This takes loooong time, so be patient.
The mixture will turn into a cream. Keep mixing until there are no air bubbles left. This can take up to 10 minutes or more.
Add the sieved flour all at once and mix slowly.
Heat the milk and oil in the microwave and add it to the batter. Keep mixing slowly. The liquid tends to sink to the bottom of the bowl, so mix with a bottom-to-top movement.
Pour the batter onto the baking tray and spread out evenly. To make sure that there are no big air bubbles left in the batter, tap the tray on the table once.
Put the pan into the oven and bake for 12-15 minutes at 200°C (390°F) until the surface turns brown.
When the cake is ready, take it out of the oven and pull it out of the tray with the help of the parchment paper and heavily drop it onto the table to let the steam in the cake go out. That steam would turn to water later and mite make the roll soggy.
Next, put a sheet of baking paper on top of the cake and turn it around so that the “brown side” is on the bottom. Carefully strip the baking paper from the top side(which was under initially).
Now if you are lucky, you would get a white cake surface.( the brown part mite stick to the lined baking paper). Otherwise u can trim the top surface with a really sharp knife, if u wish to.
Next, put a new sheet of baking paper on top of the cake and carefully turn it around again. Now the original top side is on top again.
Spread the chocolate ganache and roll it tightly.
Yummy Swiss roll is ready.
SLICE n SERVE.