ISO: Chocolate Swiss Roll recipe in article dated July 20, 2022

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wigs

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Does anyone still have access to this recipe referred to in the article written by Shilpa Uskokovic at epicurious.com? If so, I'd appreciate receiving it. I was able to print out her article entitled "How to Make a Swiss Roll That Doesn't Crack", but the epicurious web site won't let me access the recipe now that they are charging a subscription fee. Before blocking me (aka kicking me off their site), I was able to see and grab the following 4 ingredients, but that was all:

4 large eggs, room temperature
1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt
1/2 teaspoon cream of tartar
1 cup granulated sugar, divided

TIA! Wigs
 
I still had a free recipe, and i wanted this one - thanks for the nudge!

Ingredients

12 servings

Cake

4 large eggs, room temperature

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. cream of tartar

1 cup (200 g) granulated sugar, divided

½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process

⅓ cup vegetable oil

1 tsp. vanilla bean paste or extract

½ cup (58 g) bleached cake flour

½ tsp. baking powder

Filling and assembly

2 cups heavy cream

3 Tbsp. granulated sugar

2 Tbsp. instant vanilla pudding mix

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 tsp. vanilla bean paste or extract

Powdered sugar (for serving)



Cake​

Step 1​

Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.

Step 2​

Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8–10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)

Step 3​

Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.

Step 4​

Add one fourth of meringue to cocoa mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).

Step 5​

Scrape batter into prepared baking sheet and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18–20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30–40 minutes.

Filling and assembly​

Step 6​

Using an electric mixer on medium-high speed, beat 2 cups heavy cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or extract in a large bowl until medium-firm peaks form, about 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about 1 minute.)

Step 7​

Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don’t tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.

Step 8​

Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least 30 minutes and up to 4 hours.

Step 9​

Using a serrated knife, trim ¼"–½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve.

Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Tightly wrap and keep chilled. Dust with powdered sugar just before serving.
 
I love how everyone helps out here. Well done, Lana.
wigs, I've made a few WW Swiss rolls and a key step was to roll the baked cake while still warm...with parchment on the inside but without the filling! Then let it cool. When you unwrap it to add the filling, the cake will still be flexible rather than stiff. I noticed this recipe does give that option. I don't know if the 30 minute delay lets it still be flexible enough.

Here's a UK link that discusses the way I do it.

 
Thanks a million, Lana! I've tried repeatedly to get the entire Chocolate Swiss Roll recipe , but simply could not "cut and paste" fast enough. Unfortunately, no photographic memory either--beyond the first 4 ingredients, that is! ha!

And Marilyn, I truly appreciate your hints about the rolling part. I have never had any trouble with vanilla rolls, but the chocolate ones crack for me so I am going to give this version a shot AFTER I go read your reference to the UK site. I have only ever sprinkled powdered sugar on a thin tea towel prior to rolling so maybe using parchment paper will do the trick for me. I've never thought of using that.

Thanks to you both! Wigs
 
I haven’t tried epi, but (shhhhh, don’t let them hear us least it changes) if you use the copy me that app, it will see behind the recipe paywall of that big east coast city newspaper know for being a large apple. It won’t be viewable till you save it in CMT, but when you look what it saved, poof, there it is.

So, shhh, don’t tell anyone unless it’s in person! We don’t want them to get wind of the glitch. That newspaper is now “they who shall not be named” - lol! 😁
 
wigs, I just downloaded the "Bake from Scratch" most recent issue "One Layer Cakes" from the library LIBBY app. There is an entire section on cheesecakes and roulades. They specify rolling the cake and letting it cool before filling it: powder the surface first and then use a tea towel (rather than parchment like I use) to roll up the warm cake. In their Pro Tip comment, they say the towel takes the "space" of the filling and allows the cake to cool, be unrolled and filled later without cracking. I have to admit that their method is a better idea than just parchment.

Here's a snapshot of that step for a swiss roll:

Screenshot 2023-05-07 at 10.45.57 AM.jpg
 
wigs, I just downloaded the "Bake from Scratch" most recent issue "One Layer Cakes" from the library LIBBY app. There is an entire section on cheesecakes and roulades. They specify rolling the cake and letting it cool before filling it: powder the surface first and then use a tea towel (rather than parchment like I use) to roll up the warm cake. In their Pro Tip comment, they say the towel takes the "space" of the filling and allows the cake to cool, be unrolled and filled later without cracking. I have to admit that their method is a better idea than just parchment.

Here's a snapshot of that step for a swiss roll:

View attachment 2398
Hi Mar! I love using the Libby app from the library! Have you figured out a way to print the recipes off the Libby app?
I have a program called Paprika, that I really like. I can download recipes, save them and email them. I have it on two different devices, and they sync between my two devices. I have been able to download recipes off the net using this program.
It cost $4.99 and I did get it for both of my devices. I have always used Mastercook, but I like this program better. I wish I could figure out how to transfer My recipes from Mastercook to the new app Paprika.
Have a great weekend!
 
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