How to make chocolate roll – Flower Decorated Chocolate Strawberry Swiss Roll
This Flower Decorated Chocolate Strawberry Swiss Roll is a delightful dessert perfect for summer days. A chocolate sponge cake decorated with flowers with a light filling of white chocolate, whipped cream and diced fresh strawberries.
Source:Home Cooking Adventure
Element
Makes about 12 servings
For the flower pattern
1 small egg
2 tablespoons (30g) sugar
1/3 cup + 1 tablespoon (50g) all-purpose flour
1 tablespoon (14g) butter, melted
red food
Chocolate sponge cake
4 eggs
1/2 cup (100g) sugar
2 tablespoons (28g) vegetable oil
1 teaspoon (5g) vanilla extract
1/3 cup + 1 tablespoon (50g) all-purpose flour
1/3 cup (40g) unsweetened dark cocoa powder
1 teaspoon (4g) baking powder
1/2 teaspoon (2g) salt
pour until it’s full
5.5 oz (150g) white chocolate
3 tablespoons (45g) whipped cream
1 cup (240g) whipped cream, chilled
9 oz (250g) fresh strawberries, diced
1. Prepare the flower pattern powder. Grease a 12×16 inch (30x40cm) baking sheet. Add flower paper and add parchment on top.
2. Beat eggs with sugar in a medium bowl until combined. Add flour and melted butter and whisk to combine. Add red food coloring until desired color is achieved. Put the powder in a piping bag or a small, well-fitting bottle with a small smooth tip.
3. Gently arrange the flowers onto the parchment.
4. Freeze the baking sheet until you have prepared the cake batter.
5. Prepare the sponge cake. Preheat oven to 350F (180C).
6. Beat flour with cocoa powder, baking powder and salt in a medium bowl. Set aside.
7. In a large bowl, add eggs and sugar. Beat with a whisk until lemon yellow and foamy. Add vanilla extract and oil and mix until well combined. Gradually add in the flour mixture.
8. Pour the batter into the prepared baking tray over the frozen flowers and spread evenly in the corners with a spatula.
9. Bake for 10-12 minutes until toothpick inserted in the center comes out clean.
10. Sprinkle with powdered sugar. This keeps the cake from sticking. Flip the cake over the paper. Remove the toasted parchment. Flip again and while the roll is still hot with parchment inside. You will have to do it while it is still hot/warm or it will crack. Let cool completely.
11. Prepare the filling. Place the chocolate and 3 tablespoons (45g) cream in a heatproof bowl and place over a saucepan of boiling water. Melt over low heat. Cool to room temperature.
12. Beat cream in another bowl until stiff peaks form. Gradually fold in melted chocolate.
13. Open the cake and spread the chocolate filling evenly over the cake, leaving a 1-inch (2.54 cm) border.
14. Sprinkle diced fresh strawberries over the filling.
15. Roll the cake. Refrigerate for at least 2 hours before using. Interesting!