Japanese Chocolate Swiss Roll Cake
Japanese Chocolate Swiss Roll Cake

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, japanese chocolate swiss roll cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese Chocolate Swiss Roll Cake is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Japanese Chocolate Swiss Roll Cake is something that I’ve loved my entire life. They are fine and they look fantastic.

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake filled with a light chocolate whipped cream. One of my husband's favorite desserts is a chocolate swiss roll that we used to buy at a Japanese bakery on Robson street in downtown Vancouver. Fluffy and moist Japanese chocolate swiss roll cake with chocolate cream and strawberries! You don't need to separate egg yolk and white!

To get started with this recipe, we must prepare a few components. You can cook japanese chocolate swiss roll cake using 10 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Chocolate Swiss Roll Cake:
  1. Make ready Sponge Cake
  2. Make ready large eggs
  3. Take granulated sugar
  4. Make ready cake flour
  5. Take unsweetened cocoa powder
  6. Take milk
  7. Take Chocolate Whipped Cream
  8. Make ready unsweetened cocoa powder
  9. Prepare granulated sugar
  10. Prepare heavy cream

But as a bonus, it's completely fresh from your own kitchen. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself! Classic Japanese roll cakes are very similar to western Swiss rolls.

Instructions to make Japanese Chocolate Swiss Roll Cake:
  1. Preheat the oven to 350F
  2. Line a parchment paper
  3. Heat water in a large pot (ensure that your pot is big enough to place your mixing bowl in) over the stove. Remove the pot from the stove right before the water starts simmering
  4. Put the eggs and sugar in the mixing bowl. Place the mixing bowl over the pot and start beating it using an electric hand whisk. When the mixture reaches body temperature, remove it from the pot and continue beating the mixture until it reaches a soft peak.
  5. Microwave the milk for 5-10 seconds to warm it up a bit
  6. Put the milk inside the mixture and hand whisk it until blended
  7. Sift half the cocoa powder and the flour into the mixing bowl and hand whisk until well combined. Repeat with the rest of the flour and cocoa powder. Make sure it's well combined.
  8. Pour the mixture into your baking pan. If there are air bubbles in your baking mixture, drop the pan to release the bubbles. Make sure the batter is evenly spread across the pan.
  9. Bake the cake for about 12-14 minutes. Check the cake around 10 min, make sure the bottom doesn't overcook. The top should spring back softly.
  10. While the cake is baking, you can start making the chocolate whipped cream
  11. Place the cocoa powder, sugar, and heavy cream into a bowl. Whip the ingredients together with an electric hand whisk until it reaches stiff peaks. Leave it aside
  12. Once the cake is done, remove it and drop it once again so that the cake does not shrink. Set the cake aside to cool down a bit but not completely cool because it will be difficult to roll. You need to roll the cake while it is still warm or else it will crack.
  13. Flip the cake while it is still warm by placing a parchment paper and a baking tray on top and then flipping it over. Gently peel off the parchment paper.
  14. While the cake is still warm, carefully roll the cake with the parchment paper and then set aside for it to cool down to room temperature. Make sure it cools down completely before applying the whipped cream or else the cream will melt.
  15. After the cake is cooled, spread the whipped cream on the cake. Make sure to spread the cream thinner near the end of the cake and thicker near the beginning so that the cream doesn't spill over when it gets rolled up again.
  16. Carefully re-roll the cake with the cream tightly with parchment paper and plastic wrap.
  17. Place the cake in the fridge for at least an hour to chill before serving

Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself! Classic Japanese roll cakes are very similar to western Swiss rolls. You can find flavors such as vanilla, cocoa, chocolate, tiramisu, coffee, strawberry, lemon, raspberry, and so on. Japanese (and some other Asian) varieties include matcha, black sesame, chestnut, purin (crème caramel), and. Swiss Roll cakes are always kids' all-time favourite food, especially Chocolate Swiss Roll.

So that is going to wrap it up with this exceptional food japanese chocolate swiss roll cake recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!