Anna Bakes A Classic Chocolate Swiss Roll | Anna Olson Archives

2019-04-26 13:00:00

by Oh Yum with Anna Olson

870

Chef Anna Olson knows you love chocolate and now she wants show you how to roll it up Follow along with her recipe and in no time flat you will be a chocolate swiss rolling master IngredientsCake5 large eggs at room temperature¾ cup 150 g granulated sugar divided¼ cup 60 mL water½ cup 60 g cocoa powder¼ cup 35 g all purpose flour¼ tsp 1 g salticing sugar for dustingFrosting1 pkg 250 g cream cheese at room temperature6 Tbsp 90 g unsalted butter at room temperature1 cup 130 g icing sugar sifted2 tsp 10 mL vanilla extract1 Preheat the oven to 375 F 190 C Line the bottom of a 10 x 15 inch 25 x 37 cm jelly roll pan a baking tray with a lip with parchment paper 2 Place the eggs and ¼ cup 50 g of the sugar in a large mixing bowl or in the bowl of a stand mixer fitted with a whip attachment and whip on high speed for a minute so that the sugar dissolves 3 Place the remaining ½ cup 100 g of sugar and the water in a small saucepan and bring to a boil over high heat Boil the sugar without stirring until it reaches 239 F 115 C on a candy thermometer about 2 minutes With the mixer or beaters on high pour the sugar down the side of the bowl this prevents the hot sugar from splashing and continue to beat until the mixture cools and is pale and triples in volume 4 Sift the cocoa powder flour and salt into the eggs and fold in quickly but gently it will deflate a little as you fold Pour the batter into the prepared pan and spread to level it Bake the cake for about 15 minutes until it springs back when gently pressed Have a tea towel and the icing sugar handy for when it comes out of the oven 5 Let the cake cool for 1 2 minutes but no more than 5 and then run a knife around the inside edge of the pan to loosen the cake Dust the top of the cake with icing sugar and place the tea towel overtop Flip the pan over holding it with the tea towel and remove the tray Carefully peel away the parchment paper lightly dust with icing sugar and roll up the warm cake from the short end rolling the tea towel in it as you go Let this cool completely before filling 6 For the frosting beat the cream cheese and butter using electric beaters or in a stand mixer fitted with the paddle attachment until smooth Add the icing sugar and vanilla and beat in starting on low speed and then increasing to medium high until the frosting is fluffy and light 7 Unroll the cooled cake and spread the frosting over it Roll up the cake from the short end lifting it just a little bit as you roll so that the frosting doesn t get pushed out Dust the top of the cake with icing sugar and chill until ready to serve For a decorative option reserve a bit of the filling before assembling the Swiss Roll Spoon it into a piping bag fitted with a star tip and pipe a swirling pattern along the top of the Swiss Roll before dusting with icing sugar The cake will keep refrigerated for up to 4 days Shop Anna Olson Cookbooks Follow Anna on social media Follow Oh Yum on OhYum