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Recipes
Hurricane Swiss Roll Cake
Recipe

8 INGREDIENTS • 11 STEPS • 35MINS

Hurricane Swiss Roll Cake

3.0
3 ratings
Moist, tender and delicious Hurricane Swiss Roll with strawberry jam.
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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
Caster Sugar
2/3 cup
Milk
1 oz
Corn Oil
1 oz
Corn Oil
Cake Flour
1/2 cup
Cake Flour, sifted
or Plain Flour
Unsweetened Cocoa Powder
1 Tbsp
Unsweetened Cocoa Powder
I used Valrhona®
Water
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
logo
Hurricane Swiss Roll Cake
Save
author_avatar
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.
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.
Tags
Shellfish-Free
Vegetarian
Dessert
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