Cocoa, vanilla and coconut cream, all the things that make this Chocolate Vanilla Swiss Roll with Coconut Whipped Cream a treat supreme. My rhyming skills could use a little work, but my rolling skills are pretty tight. Right!
I love sponge cake, but I haven't always liked swiss rolls - too much fluffy and creamy going on. I generally don't go for desserts or food that lack contrasting textures. Then a few years ago I made my own in a Baking Arts class and I realized that it wasn't so much the dessert itself that I found unappealing, but the store-bought stuff.
This is one of the raspberry and cream rolls I made in class, the other I shared on Instagram many moons ago. The jam (which I normally wouldn't enjoy unless it accompanied peanut butter) and the the almonds added that much needed texture.
I remember we had to work rather quickly on this recipe and quickly learned why. In working with sponge batters, any delay causes cell structure to collapse, resulting in loss of volume (at least that's what I remember being said...). Clean, grease-free utensils and quick baking turn-around were also stressed.
A little trick we learned to achieve a perfectly rolled roll, involved parchment paper and a two by four (see bottom-right photo in collage below) - because baking/caking and the hardware store go hand-in-hand. It worked like a charm then and now.
For this Chocolate Vanilla Swiss Roll With Coconut Whipped Cream, I went the ebony/ivory route with the addition of a little Rodelle Baking Cocoa. I've also included their lemon and vanilla extracts. I am a big fan of their products, so was quite excited when they approached me about becoming a Brand Ambassador. We did a test run with these Brown Butter Chocolate Raspberry Madeleines and now I am a bona fide Ambassador. Has a ring of importance, doesn't it! 😉 I've linked to the various products used in the recipe app below.
Thanks to Rodelle for lending a little ebony to this otherwise ivory cake and to coconuts all around the world for allowing us lactose-intolerant types to indulge in a little (ok, A LOT) whipped cream from time to time (like errrday).
Ingredients
Sponge Cake:
- 8 large eggs
- 150 g granulated sugar ¾ cup
- pinch of salt
- 1 g Rodelle lemon extract ¼ tsp
- 5 g Rodelle organics pure vanilla extract 1 tsp
- 135 g bread flour 1 ⅓ cup, sifted
- 28 g Rodelle gourmet baking cocoa ¼ cup, sifted
Coconut Whipped Cream:
- 1 can full fat coconut milk or 35% whipping cream
- 22 g pure maple syrup 1 tbsp, or confectioner's sugar to taste
- 3 g Rodelle organics pure vanilla extract ½ tsp
- 9 g cornstarch or 1 packet of Whip It stabilizer 1 tbsp, optional
Instructions
Sponge Cake:
- Preheat oven to 450ºF.
- Using a stand mixer, whip eggs, sugar and extracts on high for about 10-12 minutes.
- Lower to medium speed and whip for another 2 minutes until mixture is light and somewhat viscous.
- Fold sifted flour by hand into the egg mixture until incorporated.
- Divide batter in half and fold the cocoa powder into one until incorporated.
- Alternate pouring the two batters onto a paper-lined or silicone pan and use an offset spatula to spread evenly.
- Bake immediately on the centre rack at 450-degree for 8-10 minutes.
To make the filling:
- Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
- Open the can, drain off the liquids and scoop the solids only into the bowl of a stand mixer.
- Whip on high until soft peaks form. Add the maple syrup and vanilla extract and whip for a couple seconds to incorporate. Use a sieve to add the corn starch. Continue to whip until full, creamy, firm peaks form.
- Keep chilled until ready to use.
Assembly:
- Trim the edges of the cake if needed and lay flat, bottom side up, on a piece of parchment.
- Use the parchment to roll the cake up loosely and allow to rest for about 10-15 minutes. This allows for easier rolling once filled.
- Unroll cake and use an offset spatula to spread the chilled, whipped coconut cream evenly over the surface of the cake. You can add chopped, fresh fruits of your choosing at this point.
- Use the parchment to roll the filled cake, peeling back the parchment with each roll.
- Once fully rolled, fold parchment over and use a straight, sturdy edge to push lightly against the roll, as you pull the parchment.
- Enjoy as is, or decorate with additional whipped cream, nuts, shaved chocolate etc.
Notes
For a more stable whipped cream, I sometimes add Whip It, cornstarch, gelatin or agar agar.
Goreti says
Haven't made a Swiss Roll in years but always liked them. These days the few cakes I make is to decorate and give away. Too dangerous (for my waistline) to have any kind of cake at home but I pinned this one just in case. It looks so delicious and I like the idea of the coconut whipped cream.
I Sugar Coat It! says
LOL... you're too funny! I haven't done any baking for a while - this was made a little while back and just getting around to posting. Story of my life...
Deb|EastofEdenCooking says
We learned to roll the cake with a towel! And I haven't made one since pastry class either! The wonderful chocolate and vanilla beauty you are sharing with us is just divine!
I Sugar Coat It! says
Thanks so much! A towel...learned something new.
Oana says
This is seriously gorgeous! That pattern is so appealing. Thank you for sharing, it's a great dessert idea. Great looks and taste without much hassle.
I Sugar Coat It! says
Thank you, Oana - for your sweet comment and the rating!!
June @ How to Philosophize with Cake says
What a beautiful cake! Love the marbled cake, I've never seen a marbled roll cake like this before. I'm sure it was just scrumptious 🙂
I Sugar Coat It! says
I wasn't sure how the pattern would turn out...PHEW!
Sweet and Savoury Pursuits says
Your swiss roll looks delicious, great combination of flavours!
I Sugar Coat It! says
Thank you!
Kelly says
Your swiss roll is beautiful! I love the chocolate and vanilla swirl and the coconut whipped cream sounds so dreamy and delicious!
I Sugar Coat It! says
Like chocolate, coconut whipped cream makes everything better! 😉 Thx!
Hanah says
Can I use Cream of Tartar instead of Cornstarch?
jacquee | i sugar coat it! says
I wouldn't. The corn starch is meant to help thicken the whipped cream, but you can leave it out (Arrowroot or Tapioca may provide similar results as cornstarch, as they are also thickening agents, but I haven't tried them with this recipe. Gelatin also works well). Cream of Tartar is an acidic by-product of wine. It's great in meringues, as it helps to stabilize egg whites. Hope that is helpful!