Swiss Roll

My Chocolate Swiss Roll – photo by On Yi

My Chocolate Swiss Roll – photo by On Yi

Today’s class was making Swiss Roll. Despite the name Swiss roll, the cake is believed to have originated in Central Europe, but it is not from Switzerland. Swiss Roll is a type of sponge cake roll filled with whipped cream or jam and also can add some fruits and nuts.

Chef was sprinkling with raspberries and toasted hazelnuts. – photo by On Yi

Chef is masking the roll with buttercream. – photo by On Yi

Chef is decorating the cake. – photo by On Yi

Chef is piping rosettes with the chocolate glaze. – photo by On Yi

Chef is placing the raspberry on one side of each rosette. – by On Yi

There are a lot of preparations and steps to make Swiss roll. First, We need to bake the sponge sheet. We were making chocolate Swiss Roll, so we baked a chocolate sponge sheet and it was little bit messy. We were using our hand to fold the flour and cocoa powder into the egg mixture. Why folding by hand? Because we can feel when it is incorporated. When the sponge sheet was baking, we need to prepare chocolate glaze and chocolate buttercream. After everything is ready, we can start rolling the Swiss Roll. We brushed simple syrup or brandy syrup on the sponge sheet. Then, spread a thin layer of buttercream on the sponge sheet, sprinkle with raspberries and toasted hazelnuts. We rolled it and mask it with buttercream. Then, put into the freezer to chill for few minutes. After that, we coated it with the chocolate glaze and decorated it. It looks easy, but it is harder then you think and I think I need to have more practice of rolling the cake.