Submitted by Shailee Sheth
About the cook: Born and raised in India in a family full of creative cooks, I enjoy experimenting with flavors, spices, and food combinations. Baking was a mother-daughter bonding time since childhood and soon I picked it up as a hobby. And I simply look for occasions to bake, I even bake my own birthday cake (in general I am a birthday enthusiast). It is my dream to have my own cookie shop where I sell a variety of shortbread cookies.
About the dish: I am always intrigued by layers in the cake and the nice even swirls of the sponge in a swiss roll. So I wanted to master a no-fail recipe that gives perfect swirls every time. I am an everything chocolate person and my husband (my guinea-pig) loves fruity flavors, so I baked this cake for our second anniversary.
National Origin: Switzerland
Estimated Time: 1 to 2 Hours
For the sponge:
4 large eggs
3/4 cup sugar
1 tsp vanilla essence
40 ml milk
40 ml vegetable oil ( I used coconut oil)
3/4 cup all-purpose flour
1 tsp baking powder
1/4 cup Cocoa powder
For raspberry buttercream
1 cup unsalted butter (room temperature)
1 cup confectionery sugar
1/2 cup raspberry preserve
- Baking chocolate bar 4 oz
- Raspberries or sliced strawberries
For the sponge
Step 1: Bake
– Preheat your oven to 360 F. Line your cookie tray ( 12X16 inch) with parchment paper and grease it to make sure the sponge comes out smoothly.
– Take two glass bowls. Separate the egg whites and egg yolk into two different bowls.
– Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form. (To test it is ready: Turn your bowl upside down, white eggs should hold its shape).
– Add sugar to the bowl with egg yolks and beat until it turns pale yellow and creamy.
– Add oil, milk, and vanilla essence and mix well.
– Sift the flour, cocoa powder, and baking powder into the egg yolk mixture. Beat everything together on medium speed until combined.
– Pour this mixture into the bowl with egg whites. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined.
– Pour the batter into your tray and spread it evenly with a spatula. Tap it on the kitchen counter twice or thrice to remove all the air bubbles.
– Bake it for 10 mins in the preheated oven.
Step: 2 Post-bake
– Cut a parchment paper slightly longer than your tray and sprinkle some cocoa powder.
– Once the cake is out of the oven immediately invert it on the parchment paper.
– Peel off the parchment paper that was on the bottom of your sponge while baking.
– Start rolling your sponge with paper while it is still warm. Let it cool completely rolled up, you can keep it in the refrigerator to speed up cooling.
Step 3: Buttercream frosting
– In a bowl take unsalted butter and confectionery sugar and beat on medium speed until smooth and creamy.
– Add the raspberry preserve or any fruit preserve of your choice and beat until incorporated.
Step 4: Assembly
– Take the rolled sponge and gently unroll it.
– Spread your buttercream evenly and leaving about a 1/2 inch border around the cake.
– Gently start rolling it without the parchment paper this time.
– Place it on a cooling tray (place a big plate under the cooling tray to avoid mess from melted chocolate).
– Melt the chocolate bar using the double boiler technique and pour it on your swiss roll.
– Place the raspberries or sliced strawberries on top.
– Chocolate Raspberry Swiss roll is ready to enjoy, you can store the swiss roll in the refrigerator for 4-5 days in an air-tight container.