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Monday, 27 October 2014

Chocolate Roll with Peanut Butter Cream

A lovely swiss roll made up of soft chocolate chiffon and creamy peanut butter cream frosting. It looks like a log cake, but without heavy frosting.  :)

Yield: one 24cm long rolled cake

Peanut Butter Cream Frosting
Ingredients
100g unsalted butter, slightly softened
50g creamy peanut butter
25g icing sugar
Pinch of sal

Direction
1. Cream softened butter till pale by using an electric hand blender. 

2. Add in peanut butter and mix well.


3. Blend in the icing sugar.


4. Transfer the frosting to a clean bowl, sealed with food wrap, and refrigerate till needed.



Chocolate Chiffon
Ingredients
3 egg yolks
20g fine sugar

2 tbsp vegetable oil
40g water

50g top/cake flour
10g cocoa powder 

2 egg whites
40g fine sugar

Direction 
1. Line a 35x24cm or 30x30cm baking tray with parchment paper.

2. Whip egg yolks with sugar till sugar dissolves.

3. Add in oil and mix well.

4. Add in water and blend well.

5. Gradually add in flour and cocoa powder and blend well. Set aside.


6. Beat egg whites in a clean and grease-free mixing bowl till frothy.

7. Slowly add in sugar, in two to three batches, and beat at high speed till firm peaks formed.


8. Fold 1/3 of the meringue into the yolk mixture in (5) and mix well. Return the mixture to the remaining meringue and mix well.



9. Pour the batter into the baking tray lined with parchment paper. Level the batter.

10. Baked the batter in a preheated oven set at 200 degree Celsius for 10 to 12 minutes or till the cake becomes spongy.


11. Transfer the tray out, cover with a steamer cloth and wire rack, and invert the cake out.


12. Carefully peel off the parchment paper. Rest the parchment paper on the cake to prevent the cake from drying up.
While waiting for the cake to cool down, take out the peanut butter cream from the fridge, to let it softens.


13. Remove the parchment paper and apply the peanut butter cream evenly over the cake, leaving about 2 cm around the edge free.
This is to provide room for the cream to surge while rolling up the cake.

14. Slowly roll up the cake. Wrap the cake roll in food wrap, and refrigerate for about 1 to 2 hours. This help to fuse the cake with the cream and make slicing the cake easier later.

15. Unwrap good wrap from the cake roll and cut into desired size while the cake is cold. 

16. Enjoy the cake while it is cold. Keep the unfinished cake in the fridge :)

 
Recipe adapted from:


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