first of all, i apologize that there are no WIP pictures as i have very little spare time these days
i promise that i’ll work on’em once i sort my time out

ingredients (28 x 28cm baking pan, greased and lined)

swiss roll
3 eggs, separated (net weight of each egg 60g)
40g cocoa butter (substitute with coconut oil or butter)
25ml brewed decaf coffee
25ml milk
40g cake flour, sifted twice
10g cocoa powder, sifted twice
42g monk fruit sweetener (substitute with sugar)

30g dark chocolate chips
30g whipping cream

200g whipping cream
5g monk fruit sweetener (substitute with caster sugar ~ feel free to add up to 15g)
1/2 tsp vanilla bean paste

140g dark chocolate chips
60g cocoa butter

40g roasted hazelnuts, chopped
1/2 tsp vanilla bean paste
1/64 tsp NuNatural monk fruit sweetener (optional)

(28 x 28cm 烤盘、抹油、铺上烘焙纸)

鸡蛋 3颗,蛋白和蛋黄分开(每颗鸡蛋净重 60克)
可可脂 40克(以椰子油或黄油代替)
低因咖啡 25毫升的(这是冲好的咖啡,不是咖啡粉哈)
奶水 25毫升
蛋糕粉 40克、过筛两次
可可粉 10克、过筛两次
罗汉果精糖 42克(以白糖代替)

黑可可豆 30克
淡奶油 30克

淡奶油 200克
罗汉果精糖 5克(以细砂糖代替~ 喜好甜食者可用 15克)
香草浓缩精 1/2小匙

黑巧克力豆 140克
可可脂 60克

榛子碎、烤香 40克
香草浓缩精 1/2小匙
NuNatural 罗汉果精糖 1/64小匙(可免)


– heat up cocoa butter till it’s melted and you see slight waves forming. remove from heat

– place sifted flour and cocoa powder into mixing bowl. add in melted cocoa butter and mix well

– add in milk and decaf coffee. mix well and allow mixture to cool slightly

– stir in egg yolk

– in another mixing bowl, add monk fruit sweetener to egg white in 2 additions. beat till stiff peak

– fold egg white meringue into egg yolk batter in 3 additions

– pour batter into pan. hit bottom of pan lightly to remove air bubbles

– bake in centre rack  of preheated oven of 180 degrees C for 13-15 mins. cake is ready when it bounces back and does not leave any marks when you press on it lightly
烤盘送入预热至 180摄氏度中层烤箱烤 13-15分钟。以手指轻压蛋糕卷,如蛋糕轻弹并不留手指痕迹并表示蛋糕以烤熟

– remove baking paper on cake and allow to cool

– prepare filling by melting ingredients (A). allow to cool slightly

– beat (B) till soft peak then add in (A). continue beating till stiff peaks (please do not overbeat!)

– spread filling onto cake and roll up using baking paper. chill for several hours

– melt ingredients (C) and allow to cool till 35 degrees C
将 (C)食材溶化、冷却至 35摄氏度

– add (D) into (C) and stir well. pour ganache over cake roll. chill and serve


(5) Comments

  • rumbling tummy (August 3, 2019)

    Glad to see you back to baking mojo.

  • Sharon (August 3, 2019)

    I second that! Was so happy to get the email notification in my inbox!

  • Rachel (August 3, 2019)

    Hi Vic .. so nice to see you are back again ..

  • Ne (August 3, 2019)

    We miss you… Welcome back !!! This is my favorite blog thank you for posting.

  • Mong (August 5, 2019)

    We miss u.. love ur post.. thank u for sharing and welcome back

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Victoria Bakes – Baking into the Ether