Chocolate Ganache Swiss Roll

CREDITS

Rec credit: @when_ruhana_cooks
(Previously known as mama taught me well)
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INGREDIENTS

Ganache-80g milk or dark chocolateFresh cream (as needed)
Filling-1 bottle Orley whip or 250ml fresh cream1 teaspoon vanilla essence¼ cup icing sugar
Sponge Cake-4 XL eggs (separated)½ cup castor sugar1 teaspoon vanilla essence1 teaspoon baking baking powder¼ cup cake flour¼ cup maizena (corn flour) (corn flour)¼ cup cocoa powder

METHOD

1. Beat the egg whites until stiff and leave aside.2. Beat the yolks with sugar until pale and sugar has dissolved. 3. Then beat in vanilla essence.4. Sift baking powder, cocoa, cake flour and maizena (corn flour) 3 times before adding to yolk mixture.5. Add in whipped egg whites and beat in until just incorporated.6. Grease and line a swiss roll pan.7. Pour the batter in and tap on the counter to release trapped air bubbles in the batter, ensuring a more even texture in the finished cake, and helps settle the batter into the pan, filling all corners.8. Place in a preheated oven at 160°C and bake for 10-12min.9. Remove from the oven and place down onto a damp tea towel.10. Gently remove the wax paper and then gently roll into swiss roll shape and leave in cloth to cool.11. In the meantime, whip the filling ingredients together till stiff peaks.12. Place in the fridge to chill a little.13. Unroll sponge and spread over the whipped cream and roll into swiss roll and place on serving platter.14. Melt the milk chocolate in microwave in 30sec intervals or over a double boiler. Mix with cream till forms a ganache (thick pouring consistency).15. Pour ganache over swiss roll and decorate as desired.#whenruhanacooks#ruhanaebrahimrecipes

POSTED ON

18 Apr 2017

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