Chocolate Roulade Cake →♡→♡

Swiss Roll  Fae's Twist & Tango

Happy Valentine’s Day!

A  celebration  of  the  day  of   L♡VE  !   I made this cake at the last minute, because of a comment left, by Shanna of  Curls and Carrots on my Facebook page, saying, “I hope you are posting a fabulous chocolate dessert next.”  Nothing is more precious for Mama Fae than my beloveds asking me to make something for them. And, what gives me more joy is to watch them eat with contentment.  Well, since neither Shanna nor any of you live close to me so I can experience that joy, please accept my gesture of  L♡VE,  virtually!

Chocolate Roulade Cake

  • Servings: 8~10
  • Time: 1hr 30 mins
  • Difficulty: Difficult
  • Print

Recipe by:   Fae’s Twist & Tango  (fae-magazine.com)
Swiss Roll Jelly Roll Roulade Fae's Twist & Tango
INGREDIENTS

Cake
♥   60 gr/1/2 cup   all-purpose unbleached flour – plus for coating
♥   30 gr/1/4 cup   unsweetened cocoa powder
♥   pinch salt
♥   3 large whole eggs plus 2 egg yolks
♥   100 gr/1/2 cup   granulated sugar
♥   60 gr/4 Tbsp   unsalted butter, melted and cooled

Syrup
♥   50 gr/1/4 cup  granulated sugar
♥   60 ml/ 1/4 cup  water
♥   1 ~ 2 tsp   pure vanilla extract

Filling
♥   240 ml/1 cup  heavy cream
♥   2 ~ 3 Tbsp  quality strawberry preserve/jam

Finishing dusting
♥   1½ Tbsp unsweetened cocoa powder
♥   1½ Tbsp confectioners’/powdered sugar

DIRECTIONS

◊  Spray a 28cm x 43 cm (11″x17″) non-stick baking sheet with non-stick cooking spray. Line with parchment paper and again spray coat with cooking spray. Dust with flour and tap out excess.

◊  Position a rack in the middle of the oven and preheat to 230°C/450°F.

◊  Combine dry ingredients, flour, cocoa powder, and salt in a bowl and sift.

◊  Combine eggs and sugar in a large bowl and beat with electric beater on high  for 5 ~ 6 minutes.

◊  Add dry, sifted ingredients over egg mixture in three batches and using a silicone spatula, carefully fold. When almost incorporated, pour melted butter down the side of bowl and gently fold to combine.

◊  Pour the batter on the prepared baking sheet. Using an offset spatula, spread batter evenly. Important to stay by the oven, and bake for 5 ~ 6 minutes (don’t let it over bake).

◊  Immediately upon removing the cake from the oven, using a small strainer, sprinkle with confectioners/powdered sugar, and then invert the sponge sheet cake onto a clean dish towel (best if supported by a cutting board). Remove the parchment paper and sprinkle with confectioners sugar. Trim 7mm/¼” of hard crust off all sides of the cake (to roll smoothly). While still warm, roll up the sponge sheet cake, together with the towel (from the 43cm/17″ length side). Place on the cutting board, with the seam toward the bottom and cool for 30 ~ 60 minutes. (This will give the cake a ‘shape memory’, so it will be easier to roll again with filling.)

Meanwhile
◊  Syrup: In a small saucepan, bring sugar and water to a boil. Turn off the heat, add vanilla extract and put in the refrigerator to cool.

◊  Filling: Whip cream until soft peaks, add strawberry preserve/jam and beat more just to combine.

◊  Open the roll, brush with the syrup all over, spread the whipped cream over cake leaving a 12mm/1/2″ border all around. Roll cake to enclose filling (without towel).  Chill in the refrigerator for 30 ~ 60 minutes.

◊  Before plating, with a strainer, dust with cocoa powder/powder sugar mixture. Cut into slices with a serrated knife and serve.

~    Bon Appétit!    ~

Fiesta Friday # XXClick to see who is at the Fiesta!

Click to see who is at the Fiesta! 
The Novice Gardener’s
Fiesta Friday # 3

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79 thoughts on “Chocolate Roulade Cake →♡→♡

  1. Perfect, Fae! There was a bakery in my old neighborhood and I was a frequent customer. Their bread was wonderful. No matter what I entered that shop to buy, I always left with at least a slice of their roulade. I bet yours would put theirs to shame.
    Hope you had a wonderful Valentine’s Day.

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    • Thank you, John. There was a bakery close to our home too (in Japan). I would go there often to get my snacks. Their only daughter was my age, and we became good friends. Her parents would always treated us with cakes when I was visiting. I was a skinny kid then and had no worries. :D )))

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  2. Belated Birthday Greetings. I hope you had a wonderful day. The roulade looks delicious. Great for Valentine’s day! Thanks for sharing and have a nice weekend!

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  3. Fae, this is gorgeous and so sensuous. I knew I could rely on you for something amazing. And you made it last minute too? You are a wonder. Your blog is looking more and more lovely too! Thanks for this gorgeous recipe. Happy Vday!

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  4. Pingback: Happy Valentine’s Day! (also Fiesta Friday #3) | The Novice Gardener

  5. Fae, When the email came to my inbox, I saw the words “Fae” and “Chocolate.” My heart skipped a beat: YES. Fae has posted a chocolate recipe. :-) This roulade looks perfect: light, airy chocolate cake; rich, creamy filling – and, of course, festive, Valentine’s fruit. I am quite tempted to go out this afternoon and purchase a jelly roll, 11×7 inch pan, just so I can make myself this cake! You have put together the perfect menu between the rich, flavorful Italian main course and the indulgent, cocoa rich dessert. Happy Valentine’s Day, Fae! I hope you and your hubby have a beautiful and romantic evening. <3 And, thank you for the kind words. Warmest wishes, Shanna

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  6. Happy Love Day to you my Darling Fae! That is a beautiful chocolate roulade cake, with that thick layer of cream and strawberry preserves! :-)

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  7. So beautiful and impressive. I assure you this recipe at my hands would end up looking like a cute but quite misshapen lump. You have a gift Fae. You really do.
    Anyway: Happy Valentines Day!!! xoxo

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