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Make mini Swiss roll cakes with Hanna

Based on 15 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Hard 💪
30
min.
Preparation
15
min.
Baking
70
min.
Resting

Ingredients

Servings:-5+
eggs
100 g sugar
60 g unsalted butter (melted)
30 ml milk
2¼ tbsp vegetable oil
1 tsp vanilla extract
60 g flour
20 g unsweetened cocoa powder
½ tsp salt
200 g heavy cream
1¼ tbsp vanilla sugar
350 g bittersweet chocolate
1 tbsp coconut oil
chocolate sprinkle (for garnish)
Maraschino cherry (for garnish)
edible rose petal (for garnish)
Metric
Imperial

Utensils

  • 1 oven
  • 1 rubber spatula
  • 1 stand mixer with whisk
  • 3 bowls
  • 1 parchment paper
  • 1 baking sheet
  • 1 serrated knife
  • 1 cutting board
  • 1 knife
  • 1 cake lifter
  • plastic wrap
  • 1 piping bag
  • 1 decorating tip
  • 1 saucepan
  • 1 heatproof bowl
  • 1 cooking spoon
  • 1 plate

Nutrition per serving

Cal
750
Protein
10 g
Fat
49 g
Carb
81 g
  • Step 1/5

    Preheat the oven to 180°C/355°F. Separate egg yolks from egg whites into separate stand mixer bowls. Beat egg yolks with half of the sugar until pale and creamy. Then add melted butter, milk, oil, and vanilla extract. Sieve flour and cocoa powder in another bowl. Add egg yolk mixture to the same bowl and beat. Add salt and remaining sugar to the egg whites and whip until stiff peaks form. In three batches, fold the whipped egg white into the batter carefully.
    • 20 g unsweetened cocoa powder
    • sugar
    • 60 g unsalted butter (melted)
    • 30 ml milk
    • 2¼ tbsp vegetable oil
    • 1 tsp vanilla extract
    • 60 g flour
    • ½ tsp salt
    • 1 oven
    • 1 rubber spatula
    • 1 stand mixer with whisk
    • 3 bowls

    Preheat the oven to 180°C/355°F. Separate egg yolks from egg whites into separate stand mixer bowls. Beat egg yolks with half of the sugar until pale and creamy. Then add melted butter, milk, oil, and vanilla extract. Sieve flour and cocoa powder in another bowl. Add egg yolk mixture to the same bowl and beat. Add salt and remaining sugar to the egg whites and whip until stiff peaks form. In three batches, fold the whipped egg white into the batter carefully.

  • Step 2/5

    Spread the batter evenly onto a parchment-lined baking sheet. Transfer to the oven and bake for approx. 12 - 15 min.
    • 1 parchment paper
    • 1 baking sheet

    Spread the batter evenly onto a parchment-lined baking sheet. Transfer to the oven and bake for approx. 12 - 15 min.

  • Step 3/5

    Let the cake half cool. Invert to remove parchment paper and to cool it completely. Cut the cake in two layers with a serrated knife.
    • 1 serrated knife

    Let the cake half cool. Invert to remove parchment paper and to cool it completely. Cut the cake in two layers with a serrated knife.

  • Step 4/5

    Beat the cream with vanilla sugar. Leave some cream for garnish in a piping bag. Coat with whipped cream and cut them into 8 even rectangles. Carefully roll each piece up and wrap in a plastic wrap to keep the shape. Let cool in the fridge for at least 1 hr., or 15 min. in the freezer. Cut the cooled rolls into smaller rolls.
    • 200 g heavy cream
    • 1¼ tbsp vanilla sugar
    • 1 cutting board
    • 1 knife
    • 1 cake lifter
    • plastic wrap
    • 1 piping bag
    • 1 decorating tip

    Beat the cream with vanilla sugar. Leave some cream for garnish in a piping bag. Coat with whipped cream and cut them into 8 even rectangles. Carefully roll each piece up and wrap in a plastic wrap to keep the shape. Let cool in the fridge for at least 1 hr., or 15 min. in the freezer. Cut the cooled rolls into smaller rolls.

  • Step 5/5

    Melt two-thirds of the chocolate and all the coconut oil in a heatproof bowl over a pot with simmering water. When completely melted, remove from heat and stir in the remaining chocolate. Coat the cake rolls with chocolate. Garnish with whipped cream, cherries, chocolate sprinkles, and edible rose petals. Enjoy!
    • 350 g bittersweet chocolate
    • 1 tbsp coconut oil
    • chocolate sprinkle (for garnish)
    • Maraschino cherry (for garnish)
    • edible rose petal (for garnish)
    • 1 saucepan
    • 1 heatproof bowl
    • 1 cooking spoon
    • 1 plate

    Melt two-thirds of the chocolate and all the coconut oil in a heatproof bowl over a pot with simmering water. When completely melted, remove from heat and stir in the remaining chocolate. Coat the cake rolls with chocolate. Garnish with whipped cream, cherries, chocolate sprinkles, and edible rose petals. Enjoy!