A Not So Delicious Swiss Roll
I really wish that I had not promised to blog even the failures of my kitchen. I decided I wanted to try to make a homemade swiss roll- because the recipe in my book looked tasty and rather simple. It lied haha. The recipe was simpleish, but I am not experienced in beating egg whites until they are “stiff with peaks”. So I didn’t get my egg whites beat properly, my batter was too thin, and the cake was a strange texture. Then I had to make whipped cream- that was fine and dandy. But the book didn’t tell me to add anything to it. So it tasted like thick milk. I tried to add in some vanilla and powdered sugar, but it just tasted… odd. The finished product looks okay… But the cake was tough, the cream wasn’t good, and all in all this just wasn’t delicious. I’m not sure if I should even bother you with the recipe. Suffice it to say, that sometimes- things don’t work out how you expected.
I have found a couple of other recipes online that I think would work better than the one I had. Of course, I could go ahead and list what I used so you know not to use it yourself. Or- rather- you could try it yourself and let me know whether or not you can manage to get it to work. The batter didn’t call for flour so I know I had to have messed it up. The picture in the book was nice and thick. My batter was just incredibly runny.
- 8 oz chocolate
- 3 tbsp water
- 7 eggs, separated
- 3/4 cup of sugar
- 1/2 tsp salt
- 12oz whipping cream
- powdered sugar for dusting
- Preheat oven to 350°. Line a 15×13 inch pan with parchment paper.
- Combine chocolate and water in the top of a double broiler- heat the chocolate until it is melted.
- Beat the egg yolks and sugar until think.
- Stir the melted chocolate into the egg yolks and sugar.
- In another bowl, beat the egg whites and the salt until it is thick and holds stiff peaks.
- Fold the egg whites into the yolks/chocolate.
- Pour the mixture into the lined pan and smooth it evenly- all the way to the corners.
- Bake for 15 minutes. Remove from the oven and cover the pan with another piece of parchment paper and a damp tea cloth. Let stand for 1-2 hours.
- With an electric mixer, whip the cream until stiff.
- Dust another piece of paper with powdered sugar. Loosen the cake from the pan and turn it over on top of the paper lined with powdered sugar.
- Peel off the baking paper. Spread with an even layer of the whipped cream.
- Roll up the cake.
- Refrigerate for several hours. Dust the cake again with powdered sugar before serving.
Where I Went Wrong & What I Did
- First of all, I don’t even own a roll tin. I used a baking sheet we had.
- I also wasn’t able to get the egg whites to hold stiff peaks. They stayed pretty goopy- even after heavy beating for a while.
- This made my batter really thin. To try and thicken it, I added about a cup and a half of flour. It was still really runny. I gave up and just baked it anyway.
- This produced a thin cake that was not soft and spongy and delicious. It was springy enough to roll without breaking- but just not good.
- Whipping cream without adding sugar or vanilla produced… thick milk. So I tried adding in some sugar and vanilla after it was already whipped. Still- no luck. Couldn’t get the taste right.
- I still rolled it up and finished it. Just to see how it would taste all together. My dad thought it was good. I didn’t think it was chocolatey or sweet enough. So yeah.