Recipe

8 INGREDIENTS • 11 STEPS • 35MINS

Hurricane Swiss Roll Cake

Name: Hurricane Swiss Roll Cake
Total time: PT2100.0S
Yield: 4
Ingredients: 4 Egg; 120 gram Caster Sugar; 30 gram Milk; 30 gram Corn Oil; 1 teaspoon Vanilla Extract; 70 gram Cake Flour; 1 tablespoon Unsweetened Cocoa Powder; 1 tablespoon Water

3

3 ratings

Moist, tender and delicious Hurricane Swiss Roll with strawberry jam.

Add to plan

Hurricane Swiss Roll Cake

Save

Anncoo Journal

Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.

http://www.anncoojournal.com/

Moist, tender and delicious Hurricane Swiss Roll with strawberry jam.

35MINS

Total Time

$2.52

Cost Per Serving

Ingredients

Servings

4

US / Metric

4

Eggs

2/3 cup

Caster Sugar

1 oz

Milk

1 oz

Corn Oil

1 tsp

Vanilla Extract

1/2 cup

Cake Flour, sifted

or Plain Flour

1 Tbsp

Unsweetened Cocoa Powder

I used Valrhona®

1 Tbsp

Hot Water

Nutrition Per Serving

VIEW ALL

Calories

329

Fat

12.5 g

Protein

8.9 g

Carbs

45.4 g

Add to plan

Hurricane Swiss Roll Cake

Save

Anncoo Journal

Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.

http://www.anncoojournal.com/

Author's Notes

Please keep in mind that all oven temperatures and baking times vary.

Cooking InstructionsHide images

step 1

Preheat oven at 350 degrees F (180 degrees C).

step 2

Line 10x10 inch baking tray with parchment paper.

step 3

Separate the Eggs (4) yolks and whites and set aside.

step 4

In a large bowl, mix egg yolks, Vanilla Extract (1 tsp), Caster Sugar (1/3 cup), Corn Oil (1 oz), and Milk (1 oz) together with a hand whisk, mix well and add in Cake Flour (1/2 cup), mix well again. Divide the egg yolk batter into two portions and blend the Unsweetened Cocoa Powder (1 Tbsp) with Water (1 Tbsp) mixture into one of the egg yolk batters.

step 5

For the meringue, whisk the egg whites until to foamy and add Caster Sugar (1/4 cup) in 3-4 batches. Continue to whisk egg whites until glossy and peaks form.

step 6

Gently fold half of the meringue to the egg yolk batter and cocoa batter with a rubber spatula.

step 7

Pour the plain batter on lined pan. Then gently pour cocoa batter on top of the plain batter and spread evenly with a spatula.

step 8

Draw lines closely for the entire pan top and down to and from with a ladle handle or use your index finger, then repeat the lines vertically.

step 9

Bake in preheated oven 350 degrees F (180 degrees C) for about 15 to 17 minutes.

step 10

Remove baking baking paper immediately after baked and leave cake to cool on wire rack with a clean parchment paper below, chocolate side at the bottom.

step 11

Trim off the sides of the cake and spread filling, then roll up the cake and chill in the refrigerator for a few hours before slicing.