Baking College In-Depth: Swiss Cake Rolls

EGGS: Eggs carry richness by means of their yolks and moisture by means of their whites, however additionally they assist leaven baked items. This recipe makes use of three giant eggs for the cake batter, including leavening, taste, richness, and construction, and egg whites are used to create beautiful raise within the Swiss Meringue Buttercream.

GRANULATED SUGAR: The most typical type of sugar, extremely refined white sugar is produced from sugarcane or sugar beets. The removing of molasses and impurities leaves the sugar white. When whipped with eggs, granulated sugar creates the ethereal leaven of our cake and provides the right contact of sweetness to our meringue buttercream and chocolate syrup.

VANILLA EXTRACT: A chocolate cake with out vanilla lacks an exquisite depth of taste. So, a splash of vanilla extract enhances and enhances this cake’s wealthy cocoa notes. Vanilla additionally provides a stunning aroma to the Chocolate Syrup and buttercream.

ALL-PURPOSE FLOUR: All-purpose flour has a protein content material of 10% to 12%, creating truffles which can be tender but have sufficient gluten construction to carry their rolled form. This protein binds the cake batter and creates a base that withstands rolling, nevertheless it additionally ensures that the cake bakes up fluffy and light-weight.

DUTCH PROCESS COCOA POWDER: Dutch course of cocoa powder is handled with an alkaline resolution of potassium carbonate to make it milder and fewer acidic in taste and darker in coloration. For this recipe, we love Dutch course of cocoa as a result of it’s barely much less astringent in taste than pure cocoa powder, so it makes an intense however not bitter-tasting chocolate cake.

KOSHER SALT: Our salt of alternative, kosher salt is a pure, mined, additive-free salt that dissolves readily and has a crisp, clear style. It’s flaked reasonably than granulated, which permits for extra even distribution within the batter and buttercream.

NEUTRAL OIL: Oil incorporates like a dream into our chocolate cake batter, and due to its everlasting liquid state, it retains the cake moist and tender even because it cools. Impartial oils which can be nice for baking embrace vegetable, canola, grapeseed, and sunflower oil.

CREAM OF TARTAR: Cream of tartar aids in stabilizing the whipped egg whites within the buttercream, serving to them maintain their quantity to achieve spectacular heights.

UNSALTED BUTTER: Butter is significant to the feel and richness of the Chocolate Ganache and the Swiss Meringue Buttercream, so selecting a European-style butter with the next fats ratio than generic grocery retailer butter will yield one of the best outcomes. Salt content material can fluctuate throughout butter manufacturers, so we use unsalted butter to regulate the precise quantity of salt within the recipe.

1. Preheat oven to 375°F (190°C). Spray a 141⁄2×91⁄2-inch rimmed baking sheet with baking spray with flour. Line backside of pan with parchment paper; evenly spray parchment. A light-weight mist of baking spray on the underside of the pan makes parchment paper stick, stopping the paper from curling or shifting throughout baking.

2. Within the heatproof bowl of a stand mixer, whisk collectively eggs, sugar, and vanilla by hand. Place bowl over a saucepan of simmering water. Cook dinner, whisking sometimes, till an instant-read thermometer registers 110°F (43°C). We used the bain-marie technique, a mild heating of eggs and sugar over simmering water, to assist the eggs whip up in dramatic trend. Heating the eggs to only 110°F (43°C) permits proteins to denature, or unfold, and units up the combination to carry air extra readily. Heating the sugar additionally means it is going to dissolve simply into the eggs.

3. Rigorously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive velocity till thick, tripled in quantity, and ribbon-consistency, 3 to 4 minutes. “Ribbon-consistency” is a standard time period used to explain the looks of a batter or combination. You’ll typically discover this time period used for candy-making or in recipes for French macarons. The batter, when falling from the whisk attachment, creates a luxuriously thick ribbon. Because the batter from the whisk settles atop the batter within the bowl, the perimeters of the “ribbon” ought to stay clearly outlined on the floor for a second earlier than slowly disappearing. This ribbon stage tells us that we’ve got whipped sufficient air into the batter to leaven the cake and are prepared to maneuver on to the subsequent step.

1. In a small bowl, sift collectively flour, 3 tablespoons (15 grams) cocoa, and salt. Utilizing a big balloon whisk, gently fold flour combination into egg combination in two additions simply till mixed. Don’t be tempted to skip sifting. Clumps
can result in deflated batter or a chew of one thing disagreeable as a result of attempting to include the lumps. A balloon whisk helps totally incorporate the flour with out disturbing the aeration. No balloon whisk? Use your stand mixer whisk attachment like a handheld whisk. It lacks a cushty deal with to carry however will work in a pinch.

2. Switch 1 cup (112 grams) batter to a different small bowl; whisk in oil till mixed. Fold oil combination into batter in two additions simply till mixed. Pour batter into ready pan, and easy flat with an offset spatula utilizing as few strokes as doable. We first whisk the oil right into a small portion of the batter to cut back any likelihood of overworking the complete combination. You wish to totally incorporate the oil however maintain a mild contact. Each second spent overmixing deflates treasured aeration. Stiff with aeration, sponge truffles don’t unfold and even out of their very own accord within the oven, so smoothing the batter with an offset spatula is essential for a degree cake. Be certain to unfold the batter to the touch the edges of the pan and use as few strokes as doable to reduce deflation.

1. Bake till prime appears dry and cake springs again when evenly pressed, 8 to 10 minutes. Instantly run a skinny knife or a small offset spatula round edges of cake. Utilizing a fine-mesh sieve, mud remaining 2 tablespoons (10 grams) cocoa throughout cake. Invert cake onto a big chopping board coated with a clear kitchen towel. Rigorously take away scorching pan and parchment. Relating to the dusting of cocoa, be beneficiant. The cocoa will instantly start absorbing moisture on the cake’s floor and can assist the cake launch from the kitchen towel after it has cooled.

2. Working rapidly and beginning at one brief aspect of cake, reduce cake in half lengthwise (don’t separate cake items). Beginning at one lengthy aspect, instantly roll up half of cake and towel collectively. Beginning at different lengthy aspect, roll up different half of cake and towel collectively so each cake rolls meet in heart of towel. Place seam aspect down, and gently press and roll cake roll so edges that meet are rounded. Switch to a wire rack, and let cool fully, about 4 hours, or as much as in a single day. Since a rolled cake is most pliable when it’s scorching, it’s crucial to start rolling the cake proper when it comes out of the oven.

BILLOWING BUTTERCREAM

1. Within the heatproof bowl of a stand mixer, whisk collectively egg whites, sugar, salt, and cream of tartar by hand. Place bowl over a saucepan of simmering water. Cook dinner, whisking continually, till sugar dissolves and an instant-read thermometer registers 160°F (71°C).

2. Rigorously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive velocity till white and fluffy, 5 to six minutes. Add butter, one piece at a time, beating till mixed after every addition. (Combination might look curdled at this level, however it is going to come collectively.) Beat at excessive velocity for 3 minutes. Beat in vanilla. Use instantly, or refrigerate in an hermetic container for as much as 5 days. If refrigerated, let come to room temperature and re-whip in stand mixer till fluffy earlier than utilizing.

1. Rigorously unroll cooled truffles. Brush liberally with Chocolate Syrup.

2. Switch Swiss Meringue Buttercream to a pastry bag fitted with a 1⁄2-inch spherical piping tip (Ateco #807). Pipe buttercream onto truffles, leaving a 1⁄2-inch border alongside every lengthy aspect that’s backside seam. Unfold buttercream easy with an offset spatula. Gently reroll truffles with out towel, tucking tightly and ensuring to create a small swirl however not urgent too onerous.

3. Brush tops and sides of cake rolls with Chocolate Syrup. Place on wire rack or a baking sheet. Refrigerate till buttercream is agency and set, about 1 hour.

FINAL FLOURISH

1. In a medium heatproof bowl, place chocolate.

2. In a medium saucepan, warmth cream and butter over medium warmth, whisking regularly, simply till steaming and bubbles kind round sides of pan. (Don’t boil.) Take away from warmth; pour scorching cream combination over chocolate. Let stand for five minutes; whisk till chocolate is melted and combination is easy.

3. Trim 3⁄4 inch from every finish of cake rolls, and reduce every cake roll into 3-inch-long items. Place on wire rack, and pour heat Chocolate Ganache onto every cake roll to fully coat. Let stand at room temperature till set, 15 to twenty minutes. Serve instantly.