Chocolate Swiss Roll

                           Chocolate Swiss Roll on the pan

     An easy and simple dessert recipe made with whipped cream and chocolate rolls. Usually it is made with thin slices of chocolate rolls that are baked and rolled, but this recipe is made using a pan. 

    Well many people believe that the Chocolate Swiss Roll recipe is a complex recipe and requires any refined ingredients. In contrast I have shown a simple and easy recipe without a baking oven. I have used a flat medium size pan to make the base for this recipe. It is similar to the crepe process and thus is an easy recipe. Usually the base is baked in a baking tray in a cake tray and sliced ​​to the desired thickness. In this recipe post, I have omitted that process to make it simple and easy. Once the whipped cream is made using a hand blender, the only remaining step is to keep it on top and roll it until it forms a swiss roll.

    First, in this recipe, I have used a simple and white colored, vanilla flavored frosting. You can use it and you can use any flavor you like, like chocolate, orange and any choice of cream. Secondly, the base or chocolate cake should be moist and flexible enough to roll. So do not fry it and make sure to retain moisture. Finally, frosting should be semi-solid in its consistency and avoid making it watery or hard in texture. If you create consistency you cannot roll.

MATERIAL:

FOR CAKE BATTER:

½ cup (120 ml) milk

¼ cup (60 ml) oil

1 tsp vinegar

1 tsp vanilla extract

¾ cup (120 g) all purpose flour / plain flour

¼ cup (20 grams) cocoa powder

½ cup (55 grams) powdered sugar

½ tsp baking powder

4 tsp baking soda

4 tsp salt

2 tablespoons milk

FOR FROSTING:

1 cup Whipping Cream , 35% Milkfat

2 tablespoons icing sugar

1 tsp vanilla extract

OTHER INGREDIENTS:

Oil , strictly for

For dusting , Pauderd Chinese

INSTRUCTION:

1.First, in a large bowl take ½ cup milk, ¼ cup oil, 1 tsp vinegar and 1 tsp vanilla extract.

Whisk well until everything is well combined.

2.Now place a sieve and add ¾ cup maida, ¼ cup cocoa powder, ½ cup powdered sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt.

 3.Strain well and make sure there are no lumps.Mix gently using the cut and fold method until the batter is well combined.

4.Add 2 tablespoons milk and mix gently if necessary. Prepare a smooth cake batter.

5.Grease the frying pan with oil to prevent it from sticking.Put 2 ladle whole cake batter on the pan and spread it evenly.Place on gas stove and cover with lid.

6.Boil and cook on low heat for 8 minutes.Or cook until a toothpick comes out clean.

7.Transfer cake to butter paper. Be careful because the cake may break.Sprinkle powdered sugar to avoid sticking.

8.While the cake is hot, roll it slowly and let it rest for 30 minutes. This helps the cake to bend easily and does not break.

9.Meanwhile, prepare frosting by taking 1 cup of cold whipping cream.In addition, mix 2 tablespoons powdered sugar and 1 tsp vanilla extract.

10.Beat on low speed until the cream thickens.After 5 minutes, the cream turns into stiff peaks.

11.Open the uncooked rolled cake. Spread a generous amount of the prepared whipping cream.

Roll gently, and wrap with a cling wrap.

12.Refrigerate for 30 minutes or until it is completely set. Finally, cut into thick slices and enjoy chocolate Swiss rolls with cherries.

                                                                                         THANK YOU,READERS!