And this is why I had been marking around my favorite Cottony Soft Coffee Chiffon Swiss Roll recipe at here to bake this pretty Marble Mocha Chiffon Swiss Roll.
My Marble Mocha Chiffon Swiss Roll.
Although I said at here that I'm done with baking Swiss rolls with hurricane motifs, I was wondering if I can bake Swiss rolls with other pretty motifs or designs and came out with this idea of creating a stripey marble Swiss roll rather than a patchy marble kind.
And this is how I baked my marble Swiss roll stripey...
Happy to see that every slice of my Swiss roll is made with this pretty marbled design.
Not just pretty... This marble mocha Swiss roll is delicious too.
It is cottony soft and has a good mixture of creamy, chocolate, coffee and vanilla taste!
Highly recommended or not?
Well, I can or can't say yes or no! LOL!
Am I confused? Absolutely not. I'm saying this because I'm extra critical.
Although the cake is light, soft, cottony, pretty and delicious, it is NOT as THICK and FLUFFY like my previous Coffee Chiffon Swiss Roll at here. Despite the fact that both recipes are 95% identical, the preparation of two separate batters and the additional piping step might have deflated the batter slightly, causing the cake to rise slightly lesser than usual.
Having said that, this marbled Swiss is definitely looking prettier and more interesting than the plain-looking one. So in another words, I would highly recommend this recipe if I want to bake a pretty Swiss roll but won't recommend this recipe if I prefer to bake a fluffier Swiss roll... Tough decision huh?
Nevertheless, I don't mind baking either cakes because both are nice anyway.
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Here's my recipe.IMPORTANT: Please use the exact weight and make sure that all cake base ingredients are at room temperature.
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the egg white mixture:
175g egg whites - about 4-5 large but please use exact weight.80g caster sugar
For the vanilla egg yolk mixture:
35g egg yolks - about 2 large but please use exact weight.30g milk
30g vegetable oil, preferably something neutral tasting
1/4 tsp vanilla paste or extract
45g cake flour with 8% protein
5g corn flour
1/2 tsp baking powder
a pinch of salt
For the cocoa coffee egg yolk mixture:
15g instant coffee granules (mine is decaffeinated)10g boiling hot water
20g milk
35g egg yolks - about 2 large but please use exact weight.
30g vegetable oil, preferably something neutral tasting
1/4 tsp vanilla paste or extract
40g cake flour with 8% protein
10g cocoa powder
1/2 tsp baking powder
a pinch of salt
For the filling:
150ml cold whipping cream with 35% fat1/2 tsp vanilla paste or extract
Note: I have used 150ml whipping cream and this amount is just right for me but if you like your Swiss roll to be filled with more whipped cream, you can increase the amount up to 250ml. I prefer to add NO SUGAR into the cream but you can add 1-2 tsp icing sugar into the cream before whipping it.
Preheat oven to 180°C / 350°F. Line baking tray with baking paper.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.While beating, proceed to mix the egg yolk mixtures.
For the vanilla egg yolk mixture:
In another large mixing bowl, combine egg yolks, milk, oil and vanilla. Use a hand whisk to mix until combined. Sift cake flour, corn flour, baking powder and salt into egg yolk mixture and use a hand whisk to mix until all are well-incorporated. Set aside.For the cocoa coffee egg yolk mixture:
Dissolve coffee granules with hot boiling water. Set aside to cool slightly. Add milk into coffee mixture and mix well to combine.In a large mixing bowl, combine coffee-milk mixture, egg yolks, oil and vanilla. Use a hand whisk to mix until combined. Sift cake flour, cocoa powder, baking powder and salt into egg yolk mixture and use a hand whisk to mix until all are well-incorporated. Set aside.
Back to beating the egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.Combine egg yolk and white mixtures:
Divide egg white mixtures (total weight is about 240g) equally into two portions (about 120g each) by weight. Using a hand whisk or a spatula, gently fold in one portion of egg white mixture to the vanilla egg yolk mixture and another into the cocoa coffee egg yolk mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.Transfer both vanilla and cocoa coffee batters into two large piping bags.
To create the stripey marble design:
Pipe 4 lines of vanilla batter along the short side of the prepared baking tray with equal spaces in-between the piped batter. Then, pipe 4 lines of cocoa coffee batter along the short side of the prepared baking tray on top of the vanilla batter. Repeat these piping of vanilla batter and cocoa coffee batter steps until all of the batters have been piped onto the baking tray. The batter will slowly spread out from their piped area to form nice alternate vanilla and cocoa design.Start from one corner of the pan, use a thick chopstick to draw multiple (about 25-35) lines from left to right, up-and-down along the short side of the tray, leaving about 0.5 to 1 cm in-between two lines.
Bake for 16-17 mins or until the cake is well-risen and fully cooked.
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream and vanilla until stiff peaks form.Place cake with the skin side down on a clean baking paper. Use a knife to trim off about 0.5 cm from both the shorter sides of the cake.
Spread thin layer of cream evenly on the cake. Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.
Wrap in clean baking paper and then in cling wrap. Allow cake to firm up into its shape for at least 1 hr or overnight in the fridge.
Trim off both sides of the cake. Slice and serve. Enjoy!!!
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