Recipe For Chocolate Swiss Roll is from other source and this blog just to republish with same information about Recipe For Chocolate Swiss Roll , if you are the owner from this article feel free to cantact me


Ingredients:

For the Sponge

30 grams Plain Flour
1 dessertspoon Cocoa
pinch of Salt
3 Eggs (seperated)
large pinch Cream of Tartar
115 grams Castor Sugar
3 drops Vanilla Essence
teaspoon Icing Sugar

For the Filling

Chantilly Cream

You will also require a swiss roll tin 20 cm by 30 cm or a swiss roll paper case 25 cm by 35 cm.

To make your own swiss roll paper case (baking sheet with raised edges), take a sheet of thick greaseproof paper and fold up the edges all the way around by 5 centimetres. Crease the corners into place in such a way that all the sides can stand up. Secure the corners with paper clips or staples.


Method:

Set the oven to 160 degrees Celsius.
Grease and flour the swiss roll tin or paper case.

Sift the flour, cocoa and salt together. Then sift a second time.

Whisk the egg whites with the cream of tartar until stiff.
Beat in half the castor sugar, 1 teaspoon at a time and then continue beating until the mixture will stand in peaks.

Cream the egg yolks until thick.
Beat in the remaining castor sugar.
Add the vanilla essence.

Stir the flour into the yolks.
Pour the yolks over the egg whites.
Cut and fold the mixture carefully using a metal spoon until it is thoroughly blended.

Place the mixture into the prepared swiss roll tin or paper case.
Place in the pre-set oven to bake for 25 minutes.

In the meantime, you can prepare the Chantilly cream.


To make Chantilly Cream

Place 240 millilitres of double cream into a cold basin.
Gently whisk by hand, with a wire whisk, until it thickens.
Add 3 drops of vanilla essence and 4 teaspoons of castor sugar.
Continue whisking until the cream will hold its shape.
Your Chantilly cream is now ready for using.


To Complete the Sponge

Lay out a clean tea towel and sprinkle with sugar.
Remove the sponge from the oven and immediately turn it out onto the tea towel.
Trim the edges and roll it up with the towel inside the sponge.

Once the cake has cooled, unroll it carefully and spread on the cream.
Roll the sponge up again (without the towel this time!).
Dust with icing sugar.

This sponge is also super with other chocolate or coffee flavoured creams.

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How to Make a Chocolate Cake Roll is from other source and this blog just to republish with same information about How to Make a Chocolate Cake Roll , if you are the owner from this article feel free to cantact me

Impress your family and friends with this Chocolate Cake Roll.  This lovely, tasty dessert would make a perfect addition to your dessert selections during the upcoming holidays, however, we love chocolate anytime of the year.  If you use this as a Christmas dessert, you may frost it into a yule log or top with some maraschino cherries and a mint sprig.  For Thanksgiving, tint the whipped topping to orange and surround with fall nuts and/or fruits.  For a Halloween party, melt some chocolate and drizzle over the top to form spiderwebs.  Top with some plastic spider rings.



CHOCOLATE CAKE ROLL


1/3 cup cake flour

1/3 cup unsweetened cocoa powder

2 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp baking powder

1/3 tsp salt

4 large eggs, separated

1 cup granulated sugar, divided

powdered sugar

1 tub (8-oz) frozen whipped topping, thawed

1/2 cup mini chocolate chips


Preheat oven to 350 degrees.


Line a 15 x 10-inch jelly roll pan with waxed paper.

Grease and flour the lined pan and tap out the excess flour. Set aside.


In a medium mixing bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix together well. In another bowl, using an electric mixer set on medium speed, beat egg yolks with 1/4 cup of the sugar until fluffy.

In a small chilled mixing bowl, using clean mixer beaters, beat the egg whites on high until foamy. Gradually add 1/2 cup of the sugar beating until stiff peaks form. Fold a third of the egg white mixture into the egg yolk mixture. Alternately add the flour mixture with the remainder of the egg white mixture.

Pour batter into the prepared pan; smooth the top. Bake 15 minutes or until a wooden toothpick inserted in the center comes out clean.


To Fill and Roll Cake:


Dust a clean cloth with the remaining sugar. Turn the cake out onto the sugared cloth. Remove the waxed paper from the cake. Trim the cakes edges to smooth. Starting with a long side of the cake, tightly roll up the cake with the cloth. Transfer the rolled cake to a wire rack to cool.


When the cake is cooled, unroll the cake and remove the cloth. Mix the chocolate chips into the thawed whipped topping. Spread the whipped topping mixture over the cake to within 1/2-inch of the edges. Re-roll the cake and place seam side down on a serving plate. Dust cake with powdered sugar before serving.


Variation: Make a Black Forest Cake Roll by using cherry pie filling instead of the whipped topping mixture. Serve slices with a dollop of whipped cream or topping, if desired.


For easier slicing, you can put cake in the freezer for 15 to 20 minutes if necessary. Cut cake roll with a serrated knife.


Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

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