Chocolate Swiss Roll with strawberry cream
Super fluffy and moist Japanese style 70% dark chocolate cake roll filled with fresh strawberry cream made from scratch. Any chocolate lover here who can't say no to any chocolate treat?
Ingredients
Swiss roll
- 50 ml Semi-skimmed milk
- 50 g Cake flour
- 10 g Cocoa powder
- 3 Large eggs (with egg white and egg yolk separated)
- 30 g Sugar
- 15 ml Sunflower oil
Strawberry cream
- 7 Frozen strawberries
- 10 g Sugar
- 180 ml Double cream
- 1 tsp Lemon juice
Decoration
- Strawberries
- Powdered sugar
Instructions
Roll cake
- Add 3 egg yolks, 5g sugar, 15ml sunflower oil, 50ml semi-skimmed milk into a mixing bowl and stir thoroughly.
- Sift 50g cake flour and 10g cocoa powder on top of the batter (from Step 1) and whisk it until the mixture becomes sticky.
- In a separate mixing bowl, add 3 egg whites and 25g sugar, and beat the whites until stiff peaks.
- Fold the whipped egg whites into your mixtures (from Step 3) ( in 3 rounds).
- Line a swiss roll tin with baking paper before pouring the batter into your swiss roll tin and smoothen the surface using a dough scraper.
- Bake your swiss roll in the oven preheated to 190 °C for 15 minutes.
Strawberry cream
- Cook 7 strawberries, 10g sugar, 1 tsp of lemon juice in a pot.
- Add 180ml double cream and sifted strawberry juice from Step 7 into a mixing bowl and whisk it until it thickens.
Combination of cream and cake
- Spread the strawberry cream (from Step 8) evenly on the swiss roll cake freshly baked from the oven.
- Roll the cake tightly and seal it with tape before keeping it in a fridge for an hour.
- Cut the two edges of the roll cake.
Decoration
- Decorate your chocolate swiss roll cake with powdered sugar, extra strawberry cream, and 3 large strawberries and it is ready to be served!