Wednesday, April 18, 2018

Hurricane Chocolate Cake Roll

Its been ages I've baked a swiss roll. I like to eat swiss roll but do not like to bake it... hahaha I've phobia on rolling up the cake roll. ^0^ But today I managed to bake this beautiful hurricane cake roll after failing once the day before. Very moist and tender cake crumbs with simple vanilla frosting (frosty whip).

Ingredient (9"x9" pan)

Vanilla Batter
  • 2 egg yolks
  • 1 tsp vanilla paste
  • 25ml rice bran oil
  • 30ml fresh milk
  • 35gm cake flour
  • 2 egg whites
  • 30gm fine sugar
Cocoa Batter
  • 1 egg yolk
  • 1/2 tsp vanilla paste
  • 15ml rice bran oil
  • 20ml fresh milk
  • 15gm cake flour
  • 8gm cocoa powder
  • 1 egg white
  • 15gm fine sugar

  1. Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.
  2. In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaked formed. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the cocoa batter.
  3. Spread vanilla batter onto lined cake pan evenly. Gently spread the cocoa batter on top of the vanilla batter. Use your index finger, draw horizontal lines from left to right at one side. Repeat drawing vertically from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.
  4. Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the baking paper at the bottom. Gently roll up like a swiss roll. Leave to cool completely before frosting. 
Recipe ref : baking_taitai instagram

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