IMG_8218so yummy.. too yummy!
ok… this is a gift, so ain’t no cutting the cake
好吃。。真的好香。。好软
蛋糕送人滴。。不切了哈

Ingredients (makes a 25 x 25cm cake)

Swiss roll
40g unsalted butter
10g milk (A)
50g cake flour (sifted)
10g cocoa powder (sifted)
10g baking chocolate, milk chocolate flavour (chopped)
1 egg
3 egg yolk
40g milk (B) (warmed to 60 degrees C)
3 egg white
60g caster sugar

filling
60g whipping cream (A)
60g semi-sweet chocolate chips
100g whipping cream (B)
3 ferrero rocher chocolate, chopped to small pieces

chocolate ganache
227g dark chocolate chips
118g whipping cream
1 tsp coffee granules
chopped hazelnuts as desired ~ i used 2 handful (toasted and cooled)

食材(可做一个 25 x 25厘米烤盘蛋糕)

蛋糕卷
无盐黄油 40克
牛奶 (A)10克
蛋糕粉 50克 (过筛)
可可粉 10克
牛奶口味烘焙用巧克力 10克,切碎
鸡蛋 1颗
蛋黄 3颗
牛奶 40克 (加热至60摄氏度)
蛋白 3克
绵白糖 60克

奶油内陷
淡奶油 (A) 60克
微甜巧克力豆 60克
淡奶油 (B) 100 克
金莎巧克力 3粒,切碎(小颗粒)

巧克力淋面酱
黑巧克力豆 227克
淡奶油 118克
即溶咖啡粉 1小匙
剁碎榛子果仁 随意 ~我用了两把(稍微入炉烤香后冷却)

Directions/做法

IMG_8212– line a 25 x 25cm square pan with baking paper
25 x 25 厘米烤盘铺上烘焙纸

– prepare cake batter ~ boil butter and milk (A) in saucepan and turn off fire once the entire mixture boils
准备蛋糕体 ~ 黄油和牛奶 (A)放入奶锅加热至烧开。离火

– pour in all sifted flour and cocoa powder at a go and mix well using a wooden spoon till mixture is no longer lumpy
过筛面粉和可可粉一口气加入,用木勺拌至无颗粒

– when the above mixture comes together in one lump, place saucepan back to stove on low heat and warm mixture up for 30 seconds
面糊成团后,将奶锅再次以小火加热30秒

– continuing stirring till mixture becomes glossy and the bottom of your saucepan forms a thin skin. turn off heat and add in chopped milk chocolate
继续搅拌直到面糊变得浓稠并呈现光泽(或锅底呈现出一层薄膜的状态)。熄火并拌入切碎的牛奶巧克力

– beat egg and 3 egg yolks together
鸡蛋和蛋黄略略打散

– add egg mixture into dough mixture in 3 additions; incorporating well before next addition
以上蛋糊分3次加入面糊。每次把蛋加进去的时候,都要使用橡皮刮刀彻底地搅拌均匀,直到不再结块为止

– continue to mix until mixture becomes ribbon stage. the key here is to ensure all egg mixture is incorporated into butter/flour dough when the latter is still warm. then, add in the 60 degrees milk (B)
切记需趁面糊还没冷却时一口气将面糊拌匀。之后加入60摄氏度牛奶(B)

– beat egg white, adding caster sugar in three additions until stiff and shiny peaks form
白糖分3次加入蛋白打至硬性状并有光泽

– pour egg yolk mixture all at once into egg white meringue and fold well using ballon whisk. then change to spatula to ensure the bottom of the batter has been well mixed
蛋黄糊倒入蛋白霜,用手动打蛋器翻拌均匀,转换刮刀把沾在容器底部的蛋白糖霜彻底地搅拌均匀

– pour batter onto cake pan and tap pan on bench to remove air bubbles
面糊倒进烤盘,用刮刀刮平并由上往下轻轻地把烤盘敲一敲

– bake in preheated oven of 180 degrees C for 20 mins
送入预热至180摄氏度烤箱烤 20分钟

– cool cake on wire rack
将蛋糕体冷却

– prepare filling by bringing whipping cream (A) to boil. then pour it over the chocolate chips and stir till all the chocolate chips have melted. allow to cool to room temperature
奶油内陷:将淡奶油(A)加热至沸腾,让后一口气倒入巧克力豆。中间不停搅拌直到巧克力豆完全融化。让其冷却至室温

– beat whipping cream (B) till stiff peak, then add in the above cooled chocolate whipped cream and continue to beat till well mixed. fold in chopped ferrero rocher
将淡奶油(B)打至8分发,然后加入之前冷却的巧克力淡奶油。混合搅拌均匀、再次打到8分发。将切碎的金莎巧克力翻拌入淡奶油

– place cake on a piece of parchment paper and spread filling evenly on cake. roll up tightly with parchment paper and allow to chill for at least 3 hours
蛋糕体摆在烘焙纸上。将内陷均匀涂抹到蛋糕体上然后用烘焙纸把蛋糕卷起。冷藏自少3小时

– prepare ganache by mixing all ingredients in a bowl and melting chocolate over a pot of simmering water. stir constantly
巧克力淋面酱:所有食材混合,隔水加热直到巧克力完全融化。加热当儿不停搅拌

– spread half of the ganache on the cake and chill for at least 15 mins. mix in chopped hazelnuts into the remaining ganache, and spread it over the entire cake. decorate with whipped cream, ferrero rocher and strawberries and serve
用半份巧克力淋面酱涂抹到蛋糕体上。冷藏自少15分钟。将剁碎榛子果仁拌入剩余的巧克力淋面酱,然后再次涂抹到蛋糕体上。蛋糕以草莓、金沙巧克力和打发淡奶油装饰后即可享用

IMG_8219please refer to this post for pandan soufflé swiss roll recipe
如对班兰舒芙蕾蛋糕卷食谱有兴趣,请参考此链接

I am linking this post to “Cook & Celebrate: Christmas 2014” event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe
xmas

 

Pollution index: 98 (good)

SHARE

(18) Comments

  • Mel (December 15, 2014)

    Such a lovely gift…..orh….thanks Victoria!! heheheh…… the one who receive it must be so pleased!! I am sure it must be very delicious since you highlighted it again…\”highly recommended\”….how I love this two words from you now.

  • Grace (December 15, 2014)

    Irresistible temptation! Nice.

  • Cecilia Yap (December 15, 2014)

    Hi Victoria..this is a wonderful christmas gift. Love this classic cake.

  • Phong Hong (December 15, 2014)

    Lovely! Lovely! Lovely! Victoria, the cake is so elegant looking and I love the pretty deco. Wish I could receive a gift like that sigh…..

  • eileen (December 15, 2014)

    我在门口苦等了大半天,就是没有看到你送来的蛋糕卷,
    哈哈哈哈!我,我,我。。。表错情了。

  • Ann Low (December 15, 2014)

    I wish this log cake is for me lol! But we\’re so far away 😀

  • helen kim (December 15, 2014)

    must be very nice cake looks so appetizing like it

  • dianaquek (December 15, 2014)

    Sigh, another lovely cake, and you are still so far away.

  • Fion@轩宏妈 (December 16, 2014)

    好圣诞的蛋糕卷,小打令啊,我的那卷在哪儿啊?
    嘻嘻嘻

  • Karen Yap (December 16, 2014)

    So lovely ! Truly a wonderful Christmas gift !

  • Irene Myme (December 17, 2014)

    哇。。。好漂亮的蛋糕卷,收到这礼物的人儿一定开心极了哦。

  • kitchen flavours (December 17, 2014)

    Hi Victoria,
    Your cake is simply beautiful! The recipient is very lucky to be gifted with this lovely cake!
    Thanks for sharing with CYB!

  • Zoe (@bake4happykids) (December 18, 2014)

    Hi Victoria,

    I\’m always attracted to bake all the recipes that you highly recommended… Got to bookmark this recipe too 😀

    Zoe

  • 婉婉下午茶 (December 18, 2014)

    我可以大声说:“太羡慕收到这蛋糕的人了!”
    他/她也太幸福了吧!好美的蛋糕♡♡

  • Lee (December 20, 2014)

    Of all the chocolate swiss roll recipes I\’ve tried, yours is the only one that works perfectly. Thanks!

    • Victoria Bakes (December 20, 2014)

      Wow, tks for the great compliment on a Saturday morning for me…. i hope you loved it ^^

  • Lee (December 20, 2014)

    You\’re welcome. One comment about your recipe: you\’ve missed out when to incorporate the cocoa powder.

    • Victoria Bakes (December 20, 2014)

      Hey Lee, thanks for that.. i have really taken for granted that the \”sifted flour = flour + cocoa powder\”, but yes, i should hv been more specific :D. tks for pointing out

Leave a Reply

Victoria Bakes – Baking into the Ether