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Baking Faculty In-Depth: Swiss Cake Rolls

ByAZHeadlines

Feb 12, 2024
Baking Faculty In-Depth: Swiss Cake Rolls


Swiss rolls, the beloved American snack, have a wealthy origin based mostly in Europe. In 1964, the founding father of Little Debbie, O.D. McKee, launched into a journey to seek out the “subsequent large factor” at a European commerce present. There, he stumbled upon a singular miniature cake referred to as a roulade, or rolled cake. These muffins have been in contrast to something he had seen earlier than; he was instantly struck by their simplicity and class. Impressed by this discovery, McKee returned to Collegedale, Tennessee, and put his imaginative and prescient into motion. He started manufacturing on his model of those little muffins, and in 1965, the Little Debbie Swiss Roll was born.

Our model of this cherished basic begins with a young chocolate cake that’s brushed with a chocolate syrup that delivers unbelievable depth of taste and moisture because it seeps into the cake. A fluffy, vanilla-scented meringue buttercream nestles into the cake’s iconic swirl, and the ultimate flourish is a shiny, welcoming chocolate coating. Observe alongside as we information you thru the easy course of of creating these spectacular and nostalgic Swiss Cake Rolls.

Remember to be a part of us for Baking Faculty with Williams Sonoma on Monday, February 12, 2024, at 5 p.m. PT. Brian Hart Hoffman will take you step-by-step via making these Swiss Cake Rolls. That is one baking occasion you gained’t wish to miss! 

Click on right here to obtain a printable PDF of this lesson!

INGREDIENT BREAKDOWN

Glorious recipes require fantastic substances. Right here’s how our recipe’s substances contribute to creating nostalgic Swiss Cake Rolls.

EGGS: Eggs convey richness via their yolks and moisture via 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 gorgeous carry within the Swiss Meringue Buttercream.

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

VANILLA EXTRACT: A chocolate cake with out vanilla lacks a gorgeous 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 muffins which are tender but have sufficient gluten construction to carry their rolled form. This protein binds the cake batter and creates a base that withstands rolling, but it surely 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 answer of potassium carbonate to make it milder and fewer acidic in taste and darker in colour. 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 somewhat 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 are nice for baking embody 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 succeed in spectacular heights.

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

Swiss Cake Rolls

Makes 8 (3-inch) cake rolls

Cake:

  • 3 giant eggs (150 grams), room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 teaspoon (1 gram) vanilla extract
  • 1/3 cup (42 grams) all-purpose flour
  • 5 tablespoons (25 grams) Dutch course of cocoa powder, divided
  • 1/8 teaspoon kosher salt
  • 2 tablespoons (28 grams) impartial oil
  • Chocolate Syrup
  • Swiss Meringue Buttercream
  • Chocolate Ganache

Chocolate Syrup:

  • 1/2 cup (120 grams) complete milk
  • 1/4 cup (100 grams) granulated sugar
  • 1 tablespoon (5 grams) Dutch course of cocoa powder
  • 1 teaspoon (4 grams) vanilla extract

Swiss Meringue Buttercream:

  • 2 giant egg whites (60 grams), room temperature
  • 2/3 cup (133 grams) granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cream of tartar
  • 3/4 cup plus 2 tablespoons (198 grams) unsalted butter, cubed, room temperature
  • 1 teaspoon (4 grams) vanilla extract

Chocolate Ganache

  • 8 ounces (226 grams) darkish chocolate, finely chopped
  • 1 cup (240 grams) heavy whipping cream
  • 1 tablespoon (14 grams) unsalted butter, softened

Cake:

  • Preheat oven to 375°F (190°C). Spray a 14½x9½-inch rimmed baking sheet with baking spray with flour. Line backside of pan with parchment paper; evenly spray parchment.

  • Within the heatproof bowl of a stand mixer, whisk collectively eggs, sugar, and vanilla by hand. Place bowl over a saucepan of simmering water. Prepare dinner, whisking often, till an instant-read thermometer registers 110°F (43°C).

  • Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till thick, tripled in quantity, and ribbon-consistency, 3 to 4 minutes.

  • 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.

  • 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 clean flat with an offset spatula utilizing as few strokes as potential.

  • 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 lined with a clear kitchen towel. Fastidiously take away scorching pan and parchment.

  • Working rapidly and beginning at one quick facet of cake, reduce cake in half lengthwise (don’t separate cake items). Beginning at one lengthy facet, instantly roll up half of cake and towel collectively. Beginning at different lengthy facet, roll up different half of cake and towel collectively so each cake rolls meet in middle of towel. Place seam facet down, and gently press and roll cake roll so edges that meet are rounded. Switch to a wire rack, and let cool utterly, about 4 hours, or as much as in a single day.

  • Fastidiously unroll cooled muffins. Brush liberally with Chocolate Syrup.

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

  • Trim 3⁄4 inch from every finish of every cake roll. Reduce every cake roll into 3-inch- lengthy items, and place on wire rack. Pour heat Chocolate Ganache onto every cake roll to utterly coat. Let stand till ganache is about, 15 to twenty minutes. Serve instantly. Refrigerate in an hermetic container for as much as 2 days.

Chocolate Syrup:

  • In a small saucepan, convey milk, sugar, and cocoa to a boil over medium warmth, whisking regularly till combination is clean. Take away from warmth; whisk in vanilla. Let cool utterly earlier than utilizing.

Swiss Meringue Buttercream:

  • 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. Prepare dinner, whisking consistently, till sugar dissolves and an instant-read thermometer registers 160°F (71°C).

  • Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till white and fluffy, 5 to six minutes.

  • Add butter, one piece at a time, beating till mixed after every addition. (Combination could look curdled at this level, however it can come collectively.) Beat at excessive pace 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.

Chocolate Ganache:

  • In a medium heatproof bowl, place chocolate.

  • In a medium saucepan, warmth cream and butter over medium warmth, whisking regularly, simply till bubbles type round sides of pan. (Don’t boil.) Take away from warmth; pour onto chocolate. Let stand for five minutes; whisk till chocolate is melted and combination is clean. Use instantly.

 

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 lightweight 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. Prepare dinner, whisking often, 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 vogue. 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 can dissolve simply into the eggs.

3. Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till thick, tripled in quantity, and ribbon-consistency, 3 to 4 minutes. “Ribbon-consistency” is a typical time period used to explain the looks of a batter or combination. You’ll usually 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 sides 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 have now 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 chunk of one thing disagreeable as a consequence of making an attempt 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 clean flat with an offset spatula utilizing as few strokes as potential. We first whisk the oil right into a small portion of the batter to cut back any likelihood of overworking the whole combination. You wish to totally incorporate the oil however hold a mild contact. Each second spent overmixing deflates valuable aeration. Stiff with aeration, sponge muffins 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 stage cake. Be certain to unfold the batter to the touch the perimeters of the pan and use as few strokes as potential 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 lined with a clear kitchen towel. Fastidiously take away scorching pan and parchment. In the case of 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 quick facet of cake, reduce cake in half lengthwise (don’t separate cake items). Beginning at one lengthy facet, instantly roll up half of cake and towel collectively. Beginning at different lengthy facet, roll up different half of cake and towel collectively so each cake rolls meet in middle of towel. Place seam facet down, and gently press and roll cake roll so edges that meet are rounded. Switch to a wire rack, and let cool utterly, 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.

1. In a small saucepan, whisk collectively milk, sugar, and cocoa over medium warmth. Convey to a boil, whisking regularly. Take away from warmth, and stir in vanilla. Let cool utterly earlier than utilizing. The cocoa-rich syrup retains the cake moist and delivers further chocolate taste.

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. Prepare dinner, whisking consistently, till sugar dissolves and an instant-read thermometer registers 160°F (71°C).

2. Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till white and fluffy, 5 to six minutes. Add butter, one piece at a time, beating till mixed after every addition. (Combination could look curdled at this level, however it can come collectively.) Beat at excessive pace 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. Fastidiously unroll cooled muffins. 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 muffins, leaving a 1⁄2-inch border alongside every lengthy facet that’s backside seam. Unfold buttercream clean with an offset spatula. Gently reroll muffins 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 type 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 clean.

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 utterly coat. Let stand at room temperature till set, 15 to twenty minutes. Serve instantly.



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