I want to make a simply decorated, old style, no frills but absolutely drop dead delicious dessert for Father's Day, because that's the kind of dessert my husband would enjoy, and this cake is for him. This chocolate swiss roll fits the bill perfectly. He and I grew up at a time when people enjoyed the home baked style of vanilla or chocolate swiss rolls filled with whipped cream sold in local neighbourhood bakeries, especially those with sugar on top. Yum. The thing about these swiss rolls is that they are super soft and melt in your mouth. Add the whipped cream and you've got an unbeatable combination.
This is an updated version. Instead of sugar on top of the swiss roll or fancy icings or decorations, I made a patterned roll with the words "Happy Father's Day", "We Love Dad" and "You're A Peach". Unfortunately - miscalculation on my part - I made the words too large, so not all the words can be seen. Sigh. Well, I'll know
next time to make the words smaller. I love the texture of this roll. It's soft and melt in your mouth - just right.
I added rum into the whipped cream for more oomph. That worked like a charm, and my husband loves it. The first bite is subtle, then as we ate more, the taste of rum developed. Maybe I will put a little more rum next time - no need to be too subtle with that!
Then the peach. Wow.
The important thing to remember when creating your design template is to make sure it's a mirror image of your design. I learnt that the hard way - I only realised it's the wrong way around after I unrolled the baked swiss roll..... Needless to say, I was not pleased. Bright side - extra swiss roll that I ate with chocolate chips.
So make sure it's a mirror image. Then print it out and place it in your pan or tray, as below, then go ahead and line your entire pan / tray with parchment paper on top of the template.
Prepare your piping mixture, then separate into different bowls, colour the mixture, fill your piping bag and start piping the design on the parchment paper, using the template as a guide.
You can either put the baking tray into the freezer for at least 15 minutes or into a prepared oven to bake at 180 deg celsius for 1 1/2 minutes. Both ways worked for me (remember my first attempt?)
Then make the swiss roll. Once it's ready for baking, pour into the prepared baking tray and bake for 8 to 12 minutes, depending on your oven and the size of your pan. I baked mine for 8 minutes. Remember to check it to ensure it doesn't over bake (that's when the edges of the roll looks much browner than the rest of the roll). It's ready when the toothpick comes out clean.
Dust a larger parchment paper with cocoa powder (or icing sugar) and place it flat on a counter. Once the swiss roll is baked, immediately lift it from the baking tray and invert it on the cocoa powder dusted parchment paper. Carefully peel off the original parchment paper. It should look like the picture below.
Then lay the parchment back on the roll. Now your roll is sandwiched between two parchment papers. Invert the entire "sandwich" over so that the cocoa powder dusted parchment paper is now on top, then peel it off.
So now it's just the swiss roll sheet on top of the original parchment paper. Starting from the unpatterned short side, start rolling it gently, with the parchment paper. It should look like this when it is fully rolled. The pattern should be on the outside of the roll. Set aside to cool completely, and start making the rum infused whipped cream and cutting the canned peaches into cubes.
Unroll the swiss roll, spread the rum infused whipped cream and lay on the peach cubes.
Carefully re-roll the filled swiss roll. Chill before cutting and serving.
Chocolate Swiss Rolls with Rum Infused Whipped Cream and Peaches
Patterned Swiss Roll
Template of mirror image of your design
Small round pipe tips (I used Wilton and PME #1 piping tip)
1 egg white
30gm caster sugar
20gm butter, softened
Prepare your design template. Make sure your template shows the mirror image of your design. Print it on an A4 paper, then lay it on one side of the pan / tray. Lay parchment paper on top of the template. Parchment paper needs to completely line the pan / tray.
Put together egg white, caster sugar and flour and stir together using a spoon or a fork.
Add softened butter and stir until fully incorporated
Divide the mixture into separate bowls, then add your preferred colours, according to your design.
Put coloured mixture into piping bags with tips, then pipe design onto parchment paper.
Remove template from under parchment paper.
Chocolate Swiss Roll
(adapted from King Arthur Flour)
Weighing machine or measuring cup
Jelly roll pan or rectangle tray
Cooling grid / rack
Toothpick or cake tester
90gm cake flour
50gm dark cocoa powder (plus a little more to sprinkle over parchment paper)
1/2 tsp baking powder
50gm vegetable oil
150gm caster sugar
1/2 tsp salt
1 tbsp Jamaican Rum (alternatively, 1 tsp vanilla extract)
Preheat oven to 180 deg Celsius.
Line a jelly roll / rectangle pan with parchment paper. (If making patterned swiss roll, you will have piped the pattern onto a tray and placed it in a freezer for at least 15 minutes, or baked it in the oven for 1 1/2 minutes.)
Beat eggs and oil together for several minutes until mixture is thick, light coloured and creamy.
Add in sugar, salt and rum. If you prefer not to add rum, you can substitute it with vanilla extract)
Continue to beat until all ingredients are well incorporated.
Sift together cake flour, cocoa powder and baking powder into egg mixture and fold carefully.
Pour mixture into jelly roll pan / tray and bake for about 8 to 12 minutes. Keep a careful eye on the roll and make sure it is not overbaked, or it will crack when it is rolled.
While roll is being baked, sprinkle cocoa powder onto a fresh parchment paper (larger than the parchment paper lining the pan / tray)
After roll has been taken out of oven, immediately lift it out of the tray and invert it onto the cocoa powdered parchment paper.
Carefully peel off the top parchment paper, which was the original parchment paper that you piped the pattern on. Do not throw that parchment paper away. Immediately after that is peeled off, lay it lightly back onto the roll, then flip it over so that the cocoa powdered second larger parchment paper is now on top.
Peel off the top larger parchment paper, then start rolling the roll with the original parchment paper. Make sure that you start at the unpatterned side of the roll, because you want the patterned side of the roll to be on the outside, so that it can be seen.
Set aside to cool completely.
Rum Infused Whipped Cream
Weighing machine or measuring cup
240ml whipping cream
60gm icing sugar
1 tbsp Jamaican Rum
Freeze metal mixer bowl and balloon whisk for a few minutes. Dairy whipped cream can be quite unstable. Freezing the metal bowl and whisk will ensure that the whipping cream remains as cold as possible while being whipped, ensuring no curdling.
Whip until cream is at soft peak, then add sifted icing sugar. Continue whipping.
Add rum, then continue whipping, until whipped cream reaches a hard peak. This means that when you lift the balloon whisk up, the whipped cream keeps its peak without curving.
Refrigerate whipped cream until needed.
Assemble and Enjoy
Canned peaches, cut into cubes
Chocolate swiss roll
Rum infused whipped cream
Unroll patterned chocolate swiss roll.
Spread chilled rum infused whipped cream on the opened swiss roll, making sure the edges of the swiss roll are also covered in whipped cream.
Add canned peach cubes all over the whipped cream.
Carefully re-roll the swiss roll, again starting from the unpatterned short end of the roll.
Chill before cutting and serving.