Chocolate SwissRollAdapted from Rose Levy Beranbaum's Cake BibleIngredients. I love the rich chocolate flavour of this sponge roll and it's texture is so light and airy that it just melts into your mouth
So, here we have the venerable Swissroll, beauteous baked thin sponge, rolled and plugged, with fillings which would not only have you spin cake, but do it with a furiousness that might spin orbits as well
Vanilla SwissRoll is a must try special treat for your guests and this classic light and airy roll have immense flavour of vanilla sponge cake and whipping cream on it
This cake is a swissroll cake, but of a different orientation. This made frosting the outsides of the cake roll scary at first- the mousse applied to the top part of the cake slowly made its descent to the bottom
To mark a close for my submission, I shall have another swissroll bake. Gently roll the cake along with the parchment paper and set aside to cool completely
How to roll up a SwissRoll. this will help you when you start to roll the sponge. Starting with the short edge and using the baking paper as a guide firmly roll up the cake
Chill the swissroll cake in refrigerator while preparing buttercream. extra caster sugar for rolling. Transfer buttercream into the piping bag with a large closed star tip and decorate the swissroll with a swirl buttercream roses
This year just before the Christmas I thought of making one of my favorite cake, Swissroll. Lay a clean kitchen towel on your work surface, invert the sponge from the jelly roll pan on the towel
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