Chocolate Swiss Roll – Two Filling Options

My better half LOVES Swiss rolls.  You know.  The ones that come in pairs packaged in clear plastic?!  So I decided to try a homemade version.

I found a few options, then ultimately decided on using the base from this Martha Stewart rum spiked version.  Neither of us being fans of alcohol in dessert, I decided to skip the rum syrup.

There are a few steps, but each is pretty straightforward.

Start by ensuring your rack is in the lower third of your oven and then preheat to 450.

Lay a piece of parchment paper on the counter and place your baking pan on top.  Trace around the base with a pencil, then cut out the shape so that it fits perfectly in your baking pan.

Then, lightly oil the base before lining with parchment paper and then topping with another light layer of oil and finally sifting a light coating of cocoa powder over the top.  Tap out any excess and set aside.

Next I tackled my dry ingredients.  Measuring, sifting, combining and sifting some more.  You really want to make sure it is thoroughly combined and well sifted.  Set aside.

Over a bain marie, whisk together the eggs, egg yolks and sugar in the bowl of a stand mixer.  Heat until warm to the touch and the sugar has completely dissolved.  Remove from heat.

Transfer to the stand mixer and whisk on medium-high speed for 2 minutes.  Increase speed to high and continue whipping another 4 minutes, until light pale and thickened.  Stir in dry ingredients and add butter just before the dry ingredients are completely incorporated.

Using an offset spatula, spread mixture evenly in baking pan.  Bake for 6 to 7 minutes, or until springy and set when touched.

While the cake was baking, I prepared a clean dish towel by sifting cocoa powder over the top.  Once the cake was done, I ran a knife around the edge of the pan before inverting the cake onto the dish towel.  Remove the parchment paper.

Starting at the thinnest end, roll the cake up while incorporating the dish towel as you roll.  Finish with the seam on the bottom.  Set on top a cooling rack and cool completely.

Since we also happened to be heading out for dinner with my family that night, I decided on a Chantilly Cream filling to keep it light and not too sweet.  It was a total hit. 

But I had a requested tweak.  The lover of Swiss rolls, wanted a more sweet and sturdy filling.  So off I set to make a Butter Cream filling.  Here’s how that turned out.

Once again sifting is really key to getting a smooth icing.

In the bowl of a stand mixer, combine the butter, vanilla, salt and 1/3 of the icing sugar and mix until just combined and smooth, adding the remaining icing sugar in thirds to avoid lumps.

You certainly can’t go wrong with either, but the buttercream is definitely sweeter and more reminiscent of the original packaged version.

Enjoy!   

Chocolate Swiss Roll with Chantilly Cream or Buttercream

Yields 1 Cake

Preparation Time – 25 Minutes

Cooking Time – 6 to 7 minutes

Ingredients – Base

• Cooking spray
• ¼ cup cocoa powder – sifted + more for pan
• 1/3 cup plus 2 tbsp. cake flour (not self-rising) – sifted
• Pinch of salt
• 3 large eggs + 2 large egg yolks
• ½ cup sugar
• 4 tbsp. (1/2 stick) unsalted butter, melted and cooled completely

Preparation – Base

1. Ensure oven rack is in lower third of the oven.  Preheat oven to 450˚.
2. Spray a 17” L x 11” W x 1” H baking sheet with the cooking spray, cover with parchment paper and spray again.  Dust with cocoa powder, ensuring an even thin layer.  Tap out excess cocoa.
3. Sift together the dry ingredients and set aside.
4. In a stand mixer mixing bowl, whisk together the eggs, egg yolks and sugar and place over a bain-marie, whisking until the sugar dissolves and the mixture is warm to the touch.  Remove from heat.
5. Using a whisk attachment of a stand mixer, whip the egg mixture on medium-high speed for 2 minutes.  Then increase the speed to high and continue whisking until pale yellow and thickened, approximately another 4 minutes.
6. Fold in dry ingredients and stir in butter just before dry ingredients are fully incorporated.
7. Using an off-set spatula, spread mixture evenly in baking pan.  Bake for 6 to 7 minutes, until springy and set.
8. Lay a clean dish towel flat and dust with cocoa powder.
9. Drag a knife around the baked cake while still warm.  Invert onto dish towel.  Starting at the smallest end, start rolling the cake with the dish towel incorporated and continue until the seam is on the bottom.  Place on a cooling rack to cool completely before proceeding with filling.     

Ingredients – Chantilly Cream Filling

• 1 ½ cups 35% cream
• 2 tbsp. sugar
• 1 tsp. vanilla

Preparation – Chantilly Cream Filing

1. Add cream to a large bowl or a stand mixer bowl.  Whisk on medium speed until soft peaks form.  Add vanilla and sprinkle in sugar.  Increase speed to high and continue whisking until firm peaks form.

Ingredients – Buttercream Filling

• 2 sticks unsalted butter – room temperature
• 2 ½ cups icing sugar – sifted
• 1 teaspoon vanilla
• Pinch salt
• 3 tablespoons milk

Preparation – Buttercream Filing

1. Combine all ingredients in a stand mixer fitted with the paddle attachment.  Mix until thoroughly combined and smooth.
2. Add more milk for a softer consistency or more icing sugar for a stiffer icing.

Assembly

1. Unroll the cake and lay as flat as possible.  Using an off-set spatula, spread the Chantilly cream or Buttercream over the base, leaving a 1 inch clearance at the longest end.
2. Roll the cake with the filling and finish rolling with the seam on the bottom.
3. Dust with cocoa powder or icing sugar, if desired.

* Notes

• Swiss roll base is from Martha Stewart.
• I didn't have any cooking spray on hand, so I used avocado oil and rubbed it on the baking tray and then the parchment paper.  The second time I used a pastry brush which worked marvellously.
• I also mistakenly added double the butter (i.e.. a full stick instead of half of one).
• It was a really hot day when I made this and since we were going to my dad’s for dinner, I placed the cake in the fridge.   Still tasted really good.