IMG_3207ingredients (11 x 14 inch baking pan, greased & lined)

4 large eggs
3/4 tsp coffee oil (substitute with coffee extract)
85g caster sugar
75g cake flour
2 tsp espresso
40g full cream milk
15g butter

filling
165g toblerone, chopped
60ml full cream milk (feel free to use almond, soy, or rice milk)
55g coconut oil
pinch of salt

IMG_3209食材(11 x 14寸长方形烤盘、抹油铺上烘焙纸)

鸡蛋 4大颗
咖啡油 3/4小匙(以咖啡香精替代)
绵白糖 85克
蛋糕粉 75克
浓缩咖啡粉 2小匙
全脂奶 40克
黄油 15克

内馅
toblerone 巧克力 165克、切碎
全脂奶 60毫升(可用杏仁奶、豆奶或米奶)
椰子油 55克
盐 一小撮

IMG_3205Directions/做法

prepare filling:
place all ingredients into saucepan and stir constantly over low heat till chocolate melts
allow to cool slightly then chill
准备内馅:
所有食材放入奶锅以小火加热搅拌至到巧克力完全溶化
待凉后冷藏备用

IMG_3202
you do not want your filling to hard when spreading
so check constantly on filling (when it’s being chilled)
you want a thick and oozy consistency
内馅不可过度冷藏,要不然就不好摸
最佳的状态是有点浓稠性
捞起刮刀时慢速低落

IMG_3186
prepare cake:
stir butter with milk over low heat till butter melts
制做蛋糕:
黄油和奶以小火加热至到黄油溶化

add in espresso and stir till it totally dissolves
set aside to cool slightly
倒入咖啡粉、搅拌至咖啡粉完全融化
待凉

whisk eggs slightly then add in sugar and coffee oil
whisk till it is light and fluffy
(i beat eggs on speed 8 for 10mins, then speed 1 for 2 mins)
鸡蛋略打散后加入糖和咖啡油
打发至奶白色、蓬松状
(我用厨师器速度 8大发 10分钟后,转速度 1,续搅拌 2分钟)

IMG_3192
sift in flour and fold till well incorporated
筛入面粉、切拌至面糊无颗粒

pour in melted coffee butter mixture gently and fold well
小心倒入咖啡黄油、拌匀

IMG_3195
pour batter onto prepared pan, tap pan and level surface
面糊倒入烤盘、轻拍数下,表面刮平

IMG_3196
bake in centre rack of 190 degrees C preheated oven, centre rack for 12-13 mins
送入预热至 190摄氏度中层烤箱烤 12-13分钟

IMG_3197
once out of oven, place a piece of baking paper on top of cake and place cooling rack on top
出炉后,在蛋糕体铺上一张烘焙纸。放上冷却架

IMG_3198
invert cake immediately (cooling rack will be below)
蛋糕倒扣(冷却架此时在底部)

IMG_3199
remove baking pan and peel off baking paper
脱模、撕掉烘焙纸

IMG_3200
cover paper back onto cake and allow it to cool
再次盖上烘焙纸、待凉

invert cooled cake back up and spread filling onto cake
冷却后的蛋糕反面、抹上内馅

IMG_3204
roll up tightly with the help of parchment paper then chill till filling sets
用烘焙纸助力将蛋糕卷起、冷藏至内馅定形即可切片相拥

Personal notes/温馨小贴士:

IMG_3206– place stencil on cake and sift dark cocoa powder on it before slicing. i bought my stencils from here
切片前,将糖粉筛摆放在蛋糕体上、筛上深可可粉。糖粉筛是这里淘哒

IMG_3189– this is coffee oil
咖啡油

– feel free to substitute toblerone with other chopped chocolate or baking chocolate
toblerone

巧克力可随意以其它巧克力或烘焙巧克力替代

IMG_3208

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(9) Comments

  • May Phan (May 27, 2016)

    Every time when i feel the lining paper almost half of the cake stick in the lining paper, please advise tks

    • Victoria Bakes (May 27, 2016)

      Hi, if you are definite that your cake is thoroughly baked, i will advise switching to a better parchment or baking paper. this should rectify the issue.

  • Kathryn (May 27, 2016)

    Can I use coffee emulco instead of coffee oil?

  • Veronica Ng (May 27, 2016)

    I have no confidence in baking a good swiss roll. The cake wasn’t soft and fluffy enough, my rolling skill was crap that my roll came out one end larger than the other. sigh… now looking at your beautiful roll, i want to try again. Toblerone filling, so yum! Thanks for sharing Victoria.

  • Elaine Q (May 27, 2016)

    Nice cake. Have tried making Swiss roll before but rolling skill also flop. Will try again. Thanks for sharing.

  • Ann-Gee Lee Wilson (May 30, 2016)

    Absolutely in love with your new blog backdrop and layout! Please keep sharing your beautiful handmade goodies and recipes 🙂

    Cheers from Melbourne, Australia

  • Devan (June 3, 2016)

    thank you so much for being so detail. I have followed your blog for quite sometimes and I must say that most of your bakes are very unconventional and so interesting to read. The fact that you take the trouble to jot down important findings and tips really make me appreciate your work

    • Victoria (June 3, 2016)

      thank you for the lovely encouragement. you just re-energized me 😉

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Victoria Bakes – Baking into the Ether