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Cherry Swiss Roll Cake 樱桃蛋糕卷

Ann Low

cherry swiss roll cake

Making this Cherry Swiss Roll Cake is really quick and easy.  The method is just like making a chiffon cake but the baking time is definitely shorter, only about 13 minutes using a baking tray. It’s a kind of soft and moist Cherry Swiss roll cake that you make to enjoy with your family over a cup of coffee or simply to give away to your friends.  To make the roll cake look more impressive, you can create some patterns on the cake so that you don’t have to decorate it with a dust of icing sugar.

 

Made another roll the next day 又做了第二个蛋糕券 😀

 

Cherry Swiss Roll Cake

Author Ann Low
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 1 roll cake

Ingredients
 

  • 4 egg yolks
  • 70 g caster sugar
  • 30 g fresh milk
  • 30 g corn oil
  • 1 tsp vanilla extract
  • 70 g cake flour or plain flour
  • 1 tbsp cocoa powder - mix with 1 tbsp milk

Meringue

  • 4 egg whites
  • 50 g caster sugar

Filling

  • 1 small can pitted sweet cherry
  • 100 g fresh topping cream - non-dairy fresh cream

Instructions
 

  • Preheat oven at 180 deg C. Line 10 x 11 inch baking tray with parchment paper.
  • In a large bowl, mix egg yolks, vanilla extract, sugar, cooking oil and fresh milk together with a hand whisk, mix well and add in sifted flour, mix well again. Divide egg yolk batter into two portions and blend the cocoa paste into one of the egg yolk batter.
  • Meringue - Whisk egg whites to foamy and add sugar in 3-4 batches, continue to whisk egg white to glossy and peaks form.
  • Gently fold half of the meringue to the egg yolk batter and cocoa batter with a rubber spatula.
  • Place the prepared baking tray on the table top with a sauce plate underneath at one side (so that the batter will not spread out quickly)
  • Gently pour in the plain batter at one side and spread out with a rubber spatula.
  • Then place the tray flat on the table and pour the cocoa batter at the other side. Create patterns with a pair of chopsticks.
  • Gently tap the tray to release air bubbles. Bake in preheated oven at 180 deg C for about 13 minutes. Remove cake from pan, remove the parchment paper and leave to cool.
  • Place sponge cake (can use either side) on a plastic sheet or parchment paper (with a dry cloth placing beneath the plastic sheet to prevent slip while rolling the cake).
  • Whisk fresh topping cream to peak form and spread on to sponge cake followed by the pitted cherries.
  • Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours or overnight.
  • Trim the sides of the cake roll before serving.
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樱桃蛋糕卷

材料：

蛋白霜

馅料

材料：

  1. 预热烤箱摄氏180度。准备1个10 下11寸长方型烤盘，底部铺纸。
  2. 用手动打蛋器将蛋黄，香精，细糖，油和牛奶混合均匀。筛入面粉，再搅拌均匀即可。然后将面糊分成两份，将一份面糊和可可浆混合均匀。
  3. 蛋白霜 – 用电动打蛋器（低速度）把蛋白打致起泡泡，细砂糖分次加入，然后用中速度将蛋白打致硬性发泡。
  4. 然后将蛋白霜分成两份，一份拌入白面糊里，用橡皮刮刀翻拌均匀。剩下的蛋白霜拌入可可面糊里，翻拌均匀即可。
  5. 在烤盘的底部下放一个小碟子（烤盘斜放 – 看图片 – 这样面糊就不会很快的散开）。倒入白面糊后用刮刀抹平，然后把烤盘放平，倒入可可面糊到烤盘的另一边，抹平。接着用筷子随意画出花纹。轻轻的敲出气泡。放入预热烤箱烤约13分钟 （*也根据要自己的烤箱温度而定）。
  6. 蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，待凉。
  7. 蛋糕摆在塑胶纸或油纸上（蛋糕两面都可以卷，视自己喜好而定。底部放一快干布可防滑而且这样蛋糕比较好券）。
  8. 将植物性鲜奶油打至呈挺立状态，然后抹在蛋糕上；铺上酒渍樱桃。
  9. 用手推动蛋糕往前卷起来，卷好后的蛋糕放进冰箱冷藏数小时或隔夜定型。
  10. 从冰箱取出蛋糕券，切去两边不整齐的边即可切片享用。

 

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