Amazing Swiss Roll Cake Recipe

Hi, I'm John Cannell and today in the Preppy Kitchen we're going to make the most delicious Swiss

roll

ever, so let's get started first. Set the oven to 350 degrees. We want to separate four large eggs at room temperature and it is important not to do this. place the yolks in the white, so separate them into two separate bowls, one at a time, my yolk goes in one bowl and the egg white goes in another. By the way, you can use a hand mixer for this, no need to use a stand. mixer very proud of me for not mixing this, you know, if we separate the egg whites in a bowl, we will beat them until we get a delicious meringue and that meringue has millions of little bubbles that will expand and Puff our

cake

, grab your stand mixer and a whisk attachment or your hand mixer if you're doing that and we'll add a quarter cup of granulated sugar and beat this on high for about five minutes to puff everything up. alright the sugar goes in the mixer increase to high while mixing take your 12 by 17 inch baking pan add a little bit of butter on the bottom to add some parchment paper as well and we're also going to grease the parchment paper that we want to release. very good with this and not having anything that sticks to your buttery fingers, but okay, this is a really beautiful Peak right now, so stiff, really nice, this will fold into our dough and make everything lovely, but for now put this aside, it's time to deal with the egg yolks and the rest of the stuff, it's time to deal with the egg yolks and our remaining ingredients now to my egg yolks, I'm adding the remaining half cup of sugar, which is 100 grams per quarter cup of vegetable oil, I guess.

That's 60 mils, a quarter teaspoon of salt and a little contrast two teaspoons of vanilla to give it a little more flavor. We're going to beat this for two minutes until it's light and fluffy and then we're going to add the remaining ingredients. You don't want to add the flour at this point because it would mix too much, pop that in two minutes on high, oh that looks great, a beautiful light pastel lemony color. Now I'm just going to measure this into a separate bowl if you could pour it in if you wanted. I want half a cup or 60 grams of all-purpose flour.

I would have used just as much flour if I had scooped it up like that because this quarter cup scoop scooped up 48 grams, that's crazy anyway. I also want a quarter cup or 25 grams of cocoa powder that I'm using. I'm using the Dutch process, which is a beautiful dark color and has a soft color and texture. You could use natural cocoa powder if you wanted to ultimately help our egg whites come out. half a teaspoon of baking powder so what I'm going to do now is sift this right into the bowl. You always want to sift things like this because cocoa powder is so lumpy it just has a lot of fat in it and it tends to clump together, I'm going to mix this on low until it's combined, if you went high on cocoa powder all over the place, a disaster , you're coughing, don't do it while it's mixing, take the egg whites, let's double this and make the most

amazing

cake

you've ever said, this is one of my favorite cakes of all time, it's so light and creamy but rich, decadent, smooth and

amazing

you're going to lose your mind, you're going to lose it, so every year for my birthday.

I ask my mom, if she's in town, to make me a basic undecorated version of a bush for Noel, so it's Bushnell's Christmas

recipe

and we just make it simple and it's my birthday cake, maybe some raspberries or strawberries on the side is basically a

swiss

cake. it's like an ultra, like a slightly different Swiss

roll

because a Swiss roll is filled with whipped cream and the way my mom makes my birthday cake is filled with whipped cream flavored with espresso powder, so it's a whipped cream of coffee in the middle, this is sweet. And surprisingly, I'm going to fold the egg whites in several batches, the first batch is a sacrifice, you'll lose a lot of bubbles, but it will really lighten the mixture, so three batches we'll put it in and fold it, which means we're scraping the bottom down. down and then cutting down the middle and repeating that so you're basically mixing gently so you don't pop all those meringue bubbles, but like I said, you're going to pop a lot of them in this first. batch, the first batch is being slaughtered so that the next batch can move forward and maintain its light texture.

You want to blend until you barely see any white streaks, so it will take a minute or two to fold it in, but it's really relaxing and it's kind of like that. fascinating so you can see it really disappears, it's cut in half and you're breaking this huge cloud into beautiful little floating islands of meringue, this cake just disappears in your mouth and all of a sudden you're like, "Oh my God, it's gone." all". what happened, I don't know what happened, it's basically all folded, look at this, look, it's like a constant drizzle, it's almost gotten looser and there's a lot more volume in this dough, transfer this to your prepared pan, look at that, now use an offset spatula to gently spread it out to the edges and yes it's paper thin but that's okay this is almost the trickiest part because you really want to make sure you have a nice even layer so try not to have any hidden mounds that are baked. quickly there really is no time to self-level in the oven, the paper thin layer is ready to go into the oven at 350 for 12 to 15 minutes or until the center springs back to the touch and you while our cake is baking, grab a cloth soft cooking, he doesn't like it. a plush one with a lot of texture and we will sprinkle it generously with cocoa powder.

This is what we're going to roll the cake in, so don't pick out your favorite fancy tea towel because cocoa powder is not the easiest to get out, just powder, powder, powder, if you've ever made a cake in roll, you know, we usually roll it in powdered sugar, but for a chocolate one, we'll roll it in cocoa powder, okay, and now all you have to do is wait, I'll tell you that in the next step you have to move quick, you can't do half measures, you're going to confidently drop that cake right here in one motion, don't try to do it half measures because then you might break the cake. or not, just be confident that everything will work out, it might be a little messy, okay, my cake is hot when it came out of the oven, so it smells so amazing, but there's no time to talk about it, take a small knife and pass it over the edge. to make sure nothing is stuck and now you can't touch this, it's on fire, no, this bakes for about 12 and a half minutes, by the way, if you overbake the cake, it will break when you roll it and it's sad, okay, so this is the time.

We talked about it with confidence and joy in your heart, but then it got stuck, so now pick this up. I just bought these trays, they are very very nice, but they are the heaviest things I have ever lifted in the kitchen, okay, here we go lifting. that amazing top paper starting at the short end we're just going to roll it up so roll it up tight but not too much you don't want to squish the cake you just want to spread it out and now it's going to be done and as you know the cake is going to get a little bit tougher as it cools, so as it rolls it will slowly come to room temperature and remember its shape, it will have muscle memory of the cake, then we can unroll it and roll it again.

It will be a beautiful, delicious, amazing spiral and to help, just place it on a rack and that way you'll have a little bit of airflow underneath. It should chill for about two hours towards the end. our whipped cream and ganache I'll be back with editing I'll be back with editing magic It may have cracked a little, so I made a new batch of dough. I just want to tell you that it only took 10 minutes. make all the dough when I was trying to hurry up and not talk to the camera so if you ever wondered like hmm this looks good how long does it really take 10 minutes to make if you just go and then I can?

The other one still eats, it will be secret. Cake number two is basically great, so now let's make the filling and ganache at the same time and put this cake together, it's very quick and easy. One and a half cup or 360. mL of cream, heavy whipping cream, note a teaspoon of vanilla and a quarter cup of powdered sugar, mix this, start on low heat and then work on high heat and while that Just getting started, I measured three-quarters of a cup of semisweet chocolate chips. and half a cup of cream, this will go into my microwave to blanch, so maybe about 50 seconds in the microwave don't over mix the whipped cream, okay, move it to high, as soon as my whipped cream starts to leave noticeable traces . the blender, I'll stop it, this is good, it's nice, smooth, almost perfect.

Pico, just finish it by hand and that way you know it will be the perfect consistency, the cream should be on the firmer side, but you don't want that. to curdle it into sweet buttercream, voila, voila, it's a nice stiff peak and we're using powdered sugar because it often contains cornstarch which can firm things up a little bit and it's great too. ready. I'm going to check my cream right now. 55 seconds in the microwave. My cream is very hot and steamy. I'm going to pour this over my chocolate chips and let it sit for about 10 minutes, which is all the time I need.

Fill this cake and set everything up to work well. Carefully unroll the cake and fully reveal once again. I sped up the cooling process by placing it outside. It's a very cold day. Look how it's not cracked. Just keeping it's beautiful shape who's been eating whipped cream off camera I have no idea drop all this cream look how beautiful it is oh my gosh okay spread this out in a nice even layer place it right on the curl on the inside of the cake. we're going to roll this up now you want to be careful with the roll at first so here we go and we're going to lift it up like this just lift it up and roll it like this perfect you're going to carefully transfer this onto a rack now we're going to prepare our chocolate ganache, but first wash hands.

I'm going to add a teaspoon of oil here if you want, you can use coconut oil. This is vegetable oil. Stir this. and I hope it all stirs well because it looks horrible, it looks horrible, but look, it's nice and silky and amazing, it might have a few lumps while my ganache cools a little bit, it's a little thin at the moment. I'm using a brush and as an optional step just dust off some of the extra cocoa powder. Now for the fun part, we're going to pour the ganache all over the top. Oh look at that drizzle and get some good coverage.

You can use the back of the spoon for the sides. but expect something to drip, that's how it works. You can let it sit in the refrigerator before cutting or, if you're adventurous like me, try transferring it while it's wet and see how well it goes. It's how I do it. this for a living, okay, now it's ready to serve, you don't understand how delicious it is. The whipped cream is like a beautiful, light cloud wrapped in silky smooth chocolate and topped with that decadent ganache. It's incredible and I'm going to eat it all. of this oh my gosh we get to make this

recipe

and if you like this video check out my chocolate playlist.