Another Extra Thick Cottony Soft Chocolate Chiffon Swiss Roll - HIGHLY RECOMMENDED!!!
Posted by admin on
I'm feeling happy lately.
I'm starting a new job in mid-July.
I'm going back to Singapore for the next two weeks as our winter holidays. It has been more than 2 years since I saw my family.
And I baked a good cake.
The addition of lemon juice and an extra egg can make this Chocolate Chiffon Swiss Roll Cake EXTRA thicker and fluffier ...without adding baking powder or cream of tartar! YAY!!!
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It's the cake that we always like!!!
Asian Style cottony soft Chocolate Swiss Roll coated with chocolate sprinkles.
I have made it extra thick with lemon juice and an extra egg.
No baking powder or cream of tatar is required!
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Can you see the differences? I can't! LOL!!! Actually, this and also the chocolate Swiss rolls at HERE are both equally cottony soft, thick and delicious. However, the Swiss roll made from the previous recipe at HERE contains about 5 eggs and baking powder whereas this one contains about 6 eggs, lemon juice to stabilise the egg white mixture and NO baking powder.
In fact, the addition of cocoa powder will generally make all cocoa version of the Swiss roll cake rise slightly lesser than the basic non-cocoa ones. Yet, the thickness and softness of this Swiss roll cake with the added lemon juice and an extra egg is actually quite similar as compared to the Swiss roll cake with the added baking powder and less one egg at HERE.
Which is better? Honestly speaking, I can't really tell if there is differences between both chocolate chiffon Swiss rolls. Even if I would look at both recipes extremely critically, I would say the cake with baking powder is a little lighter and fluffier whereas the cake with an extra egg is a little bouncier and moister.
Gosh! I’m actually torn apart with this difficult choice. All I can say is I wouldn’t mind baking either one again.
*Here's a baking tip. What if you want to bake this cake with an extra egg but don't want to buy a lemon to use just 1 tsp of juice? Yes, you can! I have tried using this recipe without adding any lemon juice and added 1/4 tsp baking powder instead (sift in together with the flour mixture). The cake turned out to be equally nice being extra thick, fluffy and moist too.
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| Extra thick. Cottony soft. Chocolaty. Delicious!!! This is why we always love these chocolate chiffon Swiss roll cakes! |
Yes! I would love to bake this cottony soft Swiss roll again. Watch my video if you want to see how I baked it.
Music: Bensound
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I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!
See you again in about a month time, maybe late July or early August after my Singapore holiday plus I will need some time to setting into my new job. Ciao and see you soon!
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the egg white mixture:
210g egg whites from 6 large eggs - please use the exact weight
about 1 tsp freshly squeezed lemon juice - You can substitute with 1/4 tsp baking powder. Please read my above baking tip*.
70g caster sugar
For the egg yolk mixture:
100g egg yolks from 6 large eggs - please use the exact weight
60g neutral-tasting vegetable oil
80g milk
1 tsp vanilla paste or extract
85g plain / all purpose flour
15g cocoa powder, preferably Dutch process (I used Valrhona)
1/4 tsp salt
For the filling:
250g whipping cream
1/2 tsp vanilla paste or extract
For the filling:
250g whipping cream
1/2 tsp vanilla paste or extract
adequate chocolate rice / sprinkles to coat
Note: I prefer to add NO SUGAR into the cream filling but you can add 1-2 tsp icing sugar if you wish.
For the cake:
Preheat oven to 160°C / 320°F. Line baking tray with baking paper.
Using an electric mixer with a whisk attachment, beat egg whites and lemon juice in lowest speed for at least 10 mins to stabilise the egg white mixture.
While beating, proceed to mix the egg yolk mixture
In a large mixing bowl, combine egg yolks, oil, milk and vanilla and use a hand whisk to mix until combined.
Sift flour, cocoa powder and salt into egg yolk mixture and use a hand whisk to mix until well-incorporated. Set aside.
Back to the egg white mixture. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into the prepared baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 15 mins. Reduce oven temperature to 140°C / 285°F and bake for another 15 mins or until the cake is well risen and fully cooked.
When done, drop cake from a height of 30 cm immediately to minimize shrinking. Then, remove cake (with its baking paper) from the tray and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream and vanilla until stiff peaks form.
Spread a layer of cream evenly on any side of the cake (any side because the outer side of the rolled cake will be coated with chocolate rice / sprinkles).
Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.
Spread the remaining cream in a thin layer on the outside of the rolled cake and roll it on chocolate rice / sprinkles to coat the cake. Wrap cake in cling wrap. Allow it to firm up into its shape for about 1 hr in the fridge.
Trim off both sides of the cake. Slice and serve.
Note: I prefer to add NO SUGAR into the cream filling but you can add 1-2 tsp icing sugar if you wish.
For the cake:
Preheat oven to 160°C / 320°F. Line baking tray with baking paper.
Using an electric mixer with a whisk attachment, beat egg whites and lemon juice in lowest speed for at least 10 mins to stabilise the egg white mixture.
While beating, proceed to mix the egg yolk mixture
In a large mixing bowl, combine egg yolks, oil, milk and vanilla and use a hand whisk to mix until combined.
Sift flour, cocoa powder and salt into egg yolk mixture and use a hand whisk to mix until well-incorporated. Set aside.
Back to the egg white mixture. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into the prepared baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 15 mins. Reduce oven temperature to 140°C / 285°F and bake for another 15 mins or until the cake is well risen and fully cooked.
When done, drop cake from a height of 30 cm immediately to minimize shrinking. Then, remove cake (with its baking paper) from the tray and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream and vanilla until stiff peaks form.
Spread a layer of cream evenly on any side of the cake (any side because the outer side of the rolled cake will be coated with chocolate rice / sprinkles).
Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.
Spread the remaining cream in a thin layer on the outside of the rolled cake and roll it on chocolate rice / sprinkles to coat the cake. Wrap cake in cling wrap. Allow it to firm up into its shape for about 1 hr in the fridge.
Trim off both sides of the cake. Slice and serve.
Store the uneaten cake in an airtight container and in the fridge for up to 3 days.
Happy Baking
Happy Baking