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With the mixer at low speed, slowly add the dry ingredients a little at a time. Once all of the flour mixture has been added, increase the speed to medium and beat the batter for one minute.How to Fill the Cake
Once the cake roll is cooled, unroll roll it. While you unroll it, remove the parchment paper and discard it.Spread a little more than 1/2 of the buttercream filling on top of the unrolled cake.How to Glaze the Swiss Roll Cake
While the cake chills, you can make the chocolate glaze.
Place the chopped chocolate and corn syrup in a heat-proof bowl.Recipe Tips
- Cake Batter Tip: It’s always a good idea to use room-temperature eggs and milk when you make the cake batter. Room temperature ingredients are easier to combine without having to overmix the batter. This will make your cake more soft and tender.
- Baking Tip: It’s very important to not overbake the cake. The first time you make it, be sure to keep an eye on it and check it. Once it springs back in the center it’s ready. Every oven is different and your cake may need more or less time.
- Filling Tip: The buttercream meringue is a wonderfully stable frosting/filling that you can make up to five days in advance. You can even make it ahead and freeze it for several months.
- Glaze Tip: I like to add corn syrup to the glaze because it makes it nice and shiny when it’s set. You can omit it if you prefer but your glaze won’t be as shiny.
- Decorating Tip: Top the glaze with shaved or grated chocolate, finely chopped nuts, or even sprinkles for extra decorations.
FAQs
My cake roll is more flat and square instead of round. What did I do wrong?When you roll the cake, you will want to roll it into itself like a jelly roll. It’s important when you start the roll to tuck the end in tightly as you start to roll and keep the roll somewhat tight so it will hold a round shape.
My cake cracked! Can I fix it?If your cake cracked it’s mostly like because it is over baked. If it cracks as you are rolling it, just keep rolling it carefully. Cracks can easily be covered up with the buttercream filling which is added inside the cake and on the outside.
My glaze hardened while waiting for the cake to cool. How do I fix it?If your chocolate glaze hardens, just gently warm it up on the stove or microwave until it’s pourable.
How long does chocolate swiss roll cake keep?I like to store this cake in the refrigerator. Keep it covered and it will keep for up to three to four days.
Can it be frozen?
You can also freeze the cake, firm up the chocolate by refrigerating the cake for approximately 30-60 minutes, then wrap it in plastic then again in foil, place in a freezer safe bag, it will keep for up to two months in the freezer.