A classic childhood favorite and still happens to be one, rich and totally irresistible chocolate swiss roll to celebrate Easter.
Happy Easter!!!
Ingredients:
For the pattern
· Egg – 1 small
· Sugar - 2 tbsp
· All-purpose flour – 50gm
· Butter -1 tbsp melted
· Food colour as per your requirement
For the cake
· Egg - 4 (at room temperature)
· Sugar – 100 gms
· Oil – 2 tbsp
· Vanilla extract – 1 tsp
· All-purpose flour – 1/3 cup + 1 tbsp
· Baking powder – 1 tsp
· Cocoa powder – 1/3 cup (unsweetened)
· Salt – ½ tsp
For the Filling
· Whipping cream – ¾ cup
· Sugar powdered – 4 tbsp
Method:
· First let’s prepare the batter for pattern that we want to make.
· Slightly grease a 12x16 inch baking tray. Keep the pattern paper and add a parchment paper on top.
· In a small bowl whisk egg with sugar until combined. Add flour and melted butter and whisk to combine. Now add the food colour as per your requirement.
· Place the batter into a piping bag or small bottle, this will help you to make the patter.
· Now make the desired pattern on the parchment paper.
· Freeze the baking tray until you prepare the batter for sponge cake.
· Preheat the oven to 180C.
· In a medium bowl whisk flour with cocoa powder, baking powder and salt. Keep this aside.
· Now take a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add vanilla extract and oil and mix until well incorporated. Now, gradually add flour mixture that was kept aside.
· Mix it gently and slowly. Now pour the batter into the prepared baking tray over the frozen patterns and spread evenly.
· Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
· Sprinkle the top with powdered sugar. This helps the cake not stick. Flip the cake over the paper.
· Slowly remove the parchment paper it was baked with. Flip again and while still hot roll with the parchment paper inside.
· You will have to do it while the cake is still hot/warm otherwise it cracks. Let it cool completely.
· Prepare the filling, whip the heavy cream with sugar.
· Now unroll the cake and spread the filling evenly over the cake.
· Roll the cake once again.
· Keep Refrigerated for at least 1-2 hours before serving.
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