Hurricane Swiss Roll Cake 飓风蛋糕卷
This Hurricane Swiss Roll Cake has been very popular in Facebook baking groups and Instagram recently. When I first saw this beautiful roll cake that my baking friend Doris shared on Instagram, I was awestruck and told myself that I must try to bake this roll cake once I’m free.
I was happy with my first attempt at making this Hurricane Swiss Roll Cake with strawberry jam. So perfect to serve with a cup of coffee with friends and family. This is a moist, tender and delicious cake but it’s not so pretty on the surface. The recipe is actually a chiffon cake (Cherry Swiss Roll Cake) that I’d shared before and I believe there’s still some room for improvement to achieve a nice skin top which I think is to bake the cake for a few more minutes.
Hurricane Swiss Roll Cake
Ingredients
- 4 egg yolks - about 65g each with shell
- 70 g caster sugar
- 30 g fresh milk
- 30 g corn oil
- 1 tsp vanilla extract
- 70 g cake flour or plain flour - sifted
- 1 tbsp valrhona cocoa powder - mix with 1 tbsp hot water = cocoa paste
- 4 egg whites
- 50 g caster sugar
Instructions
- Preheat oven at 180 deg C. Line 10 x 10 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.
- Pour the plain batter on lined pan. Then gently pour cocoa batter on top of the plain batter and spread evenly with a spatula.
- Draw lines closely for the entire pan top and down. to and fro (with a ladle handle or use your index finger), then repeat the lines vertically.
- Bake in preheated oven 180 deg for about 15 to 17 minutes.
- Remove baking baking paper immediately after baked and leave cake to cool on wire rack with a clean parchment paper below (chocolate side at the bottom).
- Trim off the sides of the cake and spread filling, then roll up the cake and chill in the refrigerator for a few hours before slicing.
Notes
飓风蛋糕卷
我也跟风做了最近在IG爆红的飓风蛋糕卷，第一做就出现了美丽的炫風 ~~ 开心 😀 有一点不够完美 。。。蛋糕上的表皮脱落了。但是蛋糕体质湿润有余，配上果酱真的很好吃！
材料：
- 4个 蛋黄
- 70克 细砂糖
- 30克 牛奶
- 30克 玉米油
- 1茶匙 香草香精
- 70克 低筋或中筋面粉
- 1汤匙 可可粉+1汤匙热水搅拌均匀
蛋白霜
- 4个 蛋白
- 50克 细砂糖
馅料
- 随意 （我用了草莓果酱）
做法：
- 预热烤箱摄氏180度。准备1个10 x10寸正方型烤盘，底部铺纸。
- 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。
- 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。
- 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。
- 将原味蛋糊倒入烤盘内，用刮刀抹平。然后慢慢的倒上巧克力糊，再用刮刀轻轻的抹平即可。
- 用手指系粗勺的顶端或手指（要深入面糊底）在烤盘的左侧往右侧不停的画上下画直线，然后再画上横行线。
- 送人预热烤箱摄氏180度烤约15 – 17分中左右。
- 蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，底部（巧克力面向下）放上一张干净烘焙纸，待凉。
- 然后将蛋糕四边切整齐，涂上果酱。把蛋糕卷卷起来，用油纸包好放人冰箱冷藏数小时后即可切片品尝。
**烤箱温度和烘烤时间务必根据自家烤箱来定
Ann, your Hurricane Swiss Roll is beautiful! I love those patterns. So far I have not had the courage to bake a Swiss Roll. LOL!
What are the measurements is cups or oz or tablespoons etc?
Hi Joanne, Please click on the Metric conversions in the recipe box.
Hi Ann, may I know which one is correct caster sugar weight for egg yolk part, please? (in English and mandarin is different weight) 20gram or 70gram? Thank you
Hi Diana, Thank you for the highlight. The actual weight for the sugar is 70g. I also updated some pics back into this post since don’t know when they were missing.
Thank you Ann😊 appreciate your prompt response
You’re welcome 🙂
As always, very beautiful! Thanks for sharing, Ann.
Hi Ann, I made this yesterday but no streaks at all once cut. What did I do wrong? I want to try it till I get it so please help. Thanks
Hi Ai Li, Is better to use a sharper object and draw lines closely. There are many bakers tried this and you can also find the instruction from youtube for better picture of it.
Hi Ann, sharper object as in butter knife? Thanks!
Ai Li, you have to test it yourself to get it right. Some bakers used index finger, spatula or knife.
So pretty, Ann! Thanks for sharing the step by step instructions.
Hi Ann, may I know which one is correct caster sugar weight for egg yolk part, please? (in English and mandarin is different weight) 20gram or 70gram? Thank you
Hi Diana, Thank you for the highlight. The actual weight for the sugar is 70g. I also updated some pics back into this post since don’t know when they were missing.
Thank you Ann? appreciate your prompt response
You’re welcome 🙂
What are the measurements is cups or oz or tablespoons etc?
Hi Joanne, Please click on the Metric conversions in the recipe box.
Hi Ann, I made this yesterday but no streaks at all once cut. What did I do wrong? I want to try it till I get it so please help. Thanks
Hi Ai Li, Is better to use a sharper object and draw lines closely. There are many bakers tried this and you can also find the instruction from youtube for better picture of it.
Hi Ann, sharper object as in butter knife? Thanks!
Ai Li, you have to test it yourself to get it right. Some bakers used index finger, spatula or knife.
Ann, your Hurricane Swiss Roll is beautiful! I love those patterns. So far I have not had the courage to bake a Swiss Roll. LOL!
So pretty, Ann! Thanks for sharing the step by step instructions.
As always, very beautiful! Thanks for sharing, Ann.