Checkerboard Swiss Roll: Chocolate Rolled in Spongy Cake, Easy to Bake

CHECK SWISS ROLL, is a Swiss roll (or cake roll) pastry, with real (baked) chocolate check patterns on the surface. It is simply made by rolling check patterned vanilla sponge sheet cake with a generous layer of chocolate butter cream icing inside. You could even replace the frosting/icing with whipped cream frosting or even ice cream. 📓SOME NOTES: 1)I have used a printed check patterns printed on A3 size paper. 2) Remember there are two layers of buttering, one on the baking plate and other on the printed paper. The later one is just to keep the parchment paper in place while drawing. 3)Do not butter or grease the upper surface of parchment paper, this will destroy your sponge cake. When the cake batter comes in contact with grease the air pockets are destroyed. INGREDIENTS: For the chocolate check patterns 1)butter 25 gm (unsalted and at room temp) 2)icing sugar/confectioner's sugar 25 gm 3)egg white of 1 large egg (at room temp) 4)all purpose flour 20 gm 5)cocoa powder (better if dutch processed cocoa powder) 7 gm 6)piping bag 7)printed check pattern on A3 size paper 8)parchment paper 9)baking tray For the sponge cake batter 1)egg 3 large (at room temp, whites and yolks separated) 2)sugar 70 gm 3)all purpose flour 50 gm 4)corn flour/ corn starch 15 gm 5)milk 30 ml (at room temp) 6)oil 30 ml 7)pure vanilla extract 1/2 tsp 8)salt 1/8 tsp For the frosting or icing 1)butter 100 gm (salted at room temp) 2)icing sugar 75 gm 3)cream (chilled) 50 ml 4)cocoa powder 20 gm (better if dutch processed cocoa powder) 5)pure vanilla extract 1/2 tsp And that's it. It would be a big reward for me if you could make the same. Thanku

Category