Chocolate Swiss Rolls with Raspberry Ermine Buttercream Frosting
1.Eggs-3
Granulated Sugar-1/2 cup
Vanilla essence-1 tsp
Powder the sugar .Beat together the room temperature eggs and sugar powder till light and the mixture is tripled in volume.Add vanilla and beat in.
2.All purpose flour-1/4 cup+1 tbsp
Cocoa powder (unsweetened)-1/4 cup
Corn flour-1 tbsp
Sieve together all the above ingredients twice and add in two additions to the beaten egg & sugar mixture and gently fold in with a spatula until all the flour is well incorporated.
Pour into an 12x9”rectangular cake tin and tap the pan against the counter to release any air bubbles.Bake for 15-17 minutes in a preheated oven at 180 C.
The cake is done when the top is springy to touch and the edges start coming away from the sides and a skewer inserted at the center comes out clean.Turn the cake into a parchment paper sprinkled with sugar powder and remove the parchment paper from the cake carefully.Now roll the cake into a log using the parchment paper and tie the ends.Roll it with a Kitchen towel and set aside to cool for 15 minutes.Once cooled,open the cake rolls and spread the whipped cream/cooled ganache or any frosting which you like.Today I used 1 cup Raspberry Ermine Buttercream Frosting
Note:1.Bake as soon as the batter is ready otherwise it will lose volume if it rests on the counter for long time.
2. My cake was done in 14 minutes.
Ermine Buttercream/Flour Frosting
1.All purpose flour-4 1/2 tbsps
Milk-1 cup
Granulated Sugar-1 cup
Salt-1/4 tsp
In a saucepan add all the above ingredients and whisk so that the flour is mixed without any lumps.
Now heat the mixture on medium heat,whisking continuously as it comes to boil.
Once it boils, cook on low heat for 1-2 minutes .Then remove from fire and whisk for a minute or so .The mixture should be lump free and smooth.Transfer this pudding to a bowl and place a cling film directly onto the pudding ,to prevent skin from forming on top.Allow this to cool to room temperature .
2.Unsalted Butter-226 gm
Vanilla essence-1/2 tsp
Once the pudding has cooled,beat the room temperature butter until pale and fluffy with an electric beater. I used my stand mixer.
Once it’s really smooth,add the cooled pudding 2 tbsps at a time ,beating well after each addition .After all the pudding is added,add the vanilla essence and beat this for another 3-5 minutes ,until the buttercream is smooth and creamy .Ermine Buttercream /Flour Frosting is ready.
This makes around 3 cups buttercream frosting enough to frost an 8” layer cake or 12 cup cakes. Store in airtight container in the refrigerator for a week or in freezer for 2-3 months . It should come to room temperature first and then whisk until smooth before piping .Frosted cakes should be refrigerated and served at room temperature.
Today I made Raspberry flavored Buttercream Frosting
For Raspberry Flavored Buttercream
3.Raspberries-125 gm
Sugar-1/4-1/2 cup(adjust according to your tastes)
Water-2 tbsps
Bring to boil all the above ingredients in a saucepan and cook till mushy.Remove and once cooled a bit,pulse in a blender till smooth.Pour this back to the pan and cook till the mixture thickens.Raspberry Jam is ready.Set aside to cool.(U can do this a day ahead).
Once cooled add 2 tbsps of this mix at a time to the ermine buttercream and beat till creamy.U might need around 10 tbsps of the raspberry jam for the 3 cups of Ermine Buttercream Frosting or 2-3 tbsps for 1 cup of Ermine Buttercream Frosting.
U can use any fruit jam u like to make this fruit flavored frosting.
For Nutella Ermine Buttercream,use 2-3 tbsps of Nutella for 1 cup of Ermine Buttercream Frosting
For Chocolate Ermine Buttercream,add 100 gm melted chocolate 🍫 for 1 cup of Ermine Buttercream Frosting
@ Dubai, United Arab Emirates
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