I love a good swiss roll. But unfortunately, they don’t make good swiss rolls with nice fillings where I am. It is always some jam in the middle, which is the ideal taste I have in mind.
I would love to have tried this recipe using whipped cream, but I am leaving for Singapore in a couple of days and I don’t think the heavy cream will keep well until I get back to Korea again.
In it’s place, I tried out a nice simple coffee custard filling, pretty unusual for swiss rolls, but it goes well with the chocolate swiss roll base. Pretty satisfied, taste wise, for my first attempt!
Will definitely try again to get a prettier roll!
Chocolate Swiss Roll
33g unsweetened cocoa powder
40g plain flour
1/4 tsp salt
1 tsp baking powder
57g butter (softened)
4 large eggs
1. Sift all the powdered ingredients together (e.g. cocoa powder, flour, salt, baking powder
2. Cream the butter and sugar together until the color lightens
3. Add one egg into the butter mixture at a time, continue beating until fully incorporated before adding the next egg.
4. Mix in the flour mixture and continue beating.
5. Pour the mixture into a baking tray (around 15″x12″) that has already been lined with baking paper.
6. Bake in a pre-heated oven at 205°C for around 10minutes. I left mine to cool slightly in the hot oven for around 5 minutes before taking it out.
7. While the cake is still warm, roll the parchment paper into a roll and let cool in the rolled shape.
8. Unroll carefully and spread the custard filling in the middle before rolling it back. (I like mine chilled, so I will usually pop it into the fridge for 30mins or so first)
9. Trim the edges and serve.
Coffee Custard Filling
1 egg yolk
100ml milk (You can use instant milk powder too! Just mix with some hot water!)
1 tbsp sugar
1 tbsp corn starch
5g instant coffee powder
1. Add 1/2 tbsp of sugar to the milk and bring it to boil, before changing the flame to medium heat.
2. Whisk your egg yolk, and mix in the other 1/2 tbsp of sugar with cornstarch. Do not do this before your milk boils.
3. Add half of the boiling milk into the yolk mixture and whisk till combined.
4. Pour the yolk+milk mixture back into the rest of the boiled milk and continue to mix with low heat until thicken.
5. Remove from heat and add the coffee powder to taste.
6. Once cooled, your custard is ready to be assembled with the swiss roll base!
Enjoy your unique swiss roll!