Friday, November 1, 2013

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)


Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

Many of you have requested a Coffee Swiss Roll recipe in comments and emails ever since I posted the Chocolate Yule Log (recipe here) and the Strawberry & Cream Swiss Roll (recipe here).  So, finally, here is my Coffee Swiss Roll recipe.  Sorry for the delay, my dear Friends and Readers.  But I'm telling you, it's worth the wait!  As you can see from my pictures, this is not just any Coffee Swiss Roll, it’s a Decorated Coffee Swiss Roll, that’s entertaining and gift-giving worthy!  I would be totally impressed and touched if I receive this cake as a gift.  What do you think? 

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

It’s probably the 98,349,766 times that I've mentioned here on the blog that I’m NOT a crafty person, at all.  So, if I can make this cake, so can you.  I’ll hold your hand and show you the step-by-step pictorial on the process so you feel more comfortable when you make your own.  A picture is worth a thousand words, so, I’m sure a pictorial really helps with this recipe.

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

The basic Coffee Swiss Roll recipe I’m sharing today is one that I’ve tested and developed several years ago, except that I have never published it before.  I've been using this same recipe every time my Chubby Hubby family requests a Coffee Swiss Roll for afternoon tea.  If you wish, you can totally skip the decoration part and simply make the Coffee Swiss Roll.  I promise it’ll taste just as good, just not as glamorous and elegant, that’s all.  But if you plan on preparing this Swiss Roll for entertaining guests, special occasion or as a gift, you should totally give this decorated version a try.  

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

Ready to come into the kitchen with me?  Come on in….

1) First, get the decoration tools ready.  I drew the patterns I wanted for the decoration, free-hand, on a piece of paper that fits my baking pan.  Simply making curls and movement here and there, that's all.  I started with a pencil and then trace it with a marker so the lines are thicker and can show through the parchment paper easily.

2) Line the baking pan with a piece of parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

3) Pick your piping tip and fit it into a small pastry bag.  I’m using a Wilton #2 here (click here for a closer look), which is a tiny tip because my patterns are on the thin side.  You can choose a wider tip, depending on the patterns that you want to draw.

4) Twist the piping bag near the tip and tuck the piping bag into a mug or a glass.  It’ll make filling the batter much easier.

Pictorial A

5) Next, beat the egg whites with cream of tartar and a pinch of salt until frothy.

6) Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.

7) In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream until incorporated.

8) Sift the cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined.


Pictorial B

9) In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of the meringue, and 1 tablespoon of cocoa powder.

10) Gently fold until the ingredients are incorporated.

11) Fill this chocolate mixture into the prepared piping bag.  Gently squeeze the piping bag to release batter and trace the patterns on your prepared baking sheet.

12)  Here’s how it looks when piping is done.  Remove the paper/drawing under the parchment.  Bake for 5 minutes or until your decorative patterns are set, depending the thickness of your decoration batter.


Pictorial C

13) Gently fold the remaining meringue into the egg yolk mixture, 1/3 at a time.  Be careful not to deflate the egg whites too much.

14) Make sure there's no big chucks of meringue in the batter.  This is how the batter looks when it's done.

15)  When the patterns are done baking, pour the cake batter on top and gently spread the batter into one even layer.  Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean.

16) While the cake is still warm, roll the cake with the parchment from one end to the other, starting from the shorter end.  This will help the cake hold its shape and prevent cracking.  Unroll the cake and let it cool completely.

17) When the cake is completely cooled, gently spread the freshly whipped cream on top in an even layer.  Roll the cake up, from the shorter end without the parchment.  Wrap the filled cake with plastic wrap and refrigerate for an hour, or until ready to serve.

18) Admire the cake for a few seconds, cut it up and enjoy!

Pictorial D


It really is easier to make this cake than it looks.  There might be a few more steps compared to regular Swiss Roll but all simple steps and totally worth it, in my opinion.  I hope you'll love today's recipe, pictorial and is inspired to make your own Decorated Coffee Swiss Roll soon.

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)







Decorated Coffee Swiss Roll (彩繪咖啡瑞士卷): (Printable Recipe)

Ingredients for the cake:
5 egg whites
5/8 teaspoon cream of tartar
3/4 cup caster sugar, divided
Pinch of kosher salt
5 egg yolks
1 teaspoon vanilla extract
1 1/2 tablespoons strong instant coffee granulate (I used this one), dissolved in a tablespoon of hot water
2 tablespoons butter, melted
1/4 cup heavy cream
3/4 cup cake flour
1 tablespoon cocoa powder (for the pattern)


Ingredients for the filling:
3/4 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

To prepare the filling:
In the bowl of the stand mixer fitted with the whisk attachment (or use a hand-held beater), beat the heavy cream with powdered sugar and vanilla until stiff peak formed.  Cover and refrigerate until ready to use.

To Prepare the cake:
Preheat oven  to 375 degree F.   Then, get the decoration tools ready.  I drew the patterns I wanted for the decoration free-hand, simply making curls and movement here and there.  Line the (10 by 15-inch) baking pan with a piece of parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

Pick your piping tip and fit it into a small pastry bag.  I’m using a Wilton #2 here (click here for a closer look), which is a tiny tip because my patterns are on the thin side.  You can choose a wider tip, depending on the patterns that you want to draw.  Twist the piping bag near the tip and tuck the piping bag into a mug or a glass.  It’ll make filling the batter much easier.

Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms. In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream until incorporated.  Sift the cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined.

In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of the meringue (the egg white mixture) , and 1 tablespoon of cocoa powder.  Gently fold until the ingredients are incorporated.  Fill this chocolate mixture into the prepared piping bag.  Gently squeeze the piping bag to release batter and trace the patterns on your prepared baking sheet.   Remove the paper/drawing under the parchment.  Bake for 5 minutes or until your decorative patterns are set.

While the pattern is baking, gently fold in the remaining meringue into the egg mixture in 3 batches.  Be careful not to deflate the egg whites too much.  When the patterns are done baking, pour the cake batter on top and gently spread the batter into one even layer.  Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean.  Remove from oven and cool on a wiring rack.

While the cake is still warm, roll the cake with the parchment from one end to the other, starting from the shorter end.  This will help the cake hold its shape and prevent cracking.  Unroll the cake and let it cool completely.  When the cake is completely cooled, gently spread the freshly whipped cream on top in an even layer.  Roll the cake up, from the shorter end without the parchment paper this time.  Wrap the filled cake with plastic wrap and refrigerate for at least an hour, or until ready to serve.


Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

55 comments:

  1. Oh my godness!!! This is just amazing to look at! Thank you for these amazing tips! I LOVE swiss roll. My mom loves anything warm or hot, so she likes to cut a slice and heat it in microwave for 10 seconds or so. The cake would absorb the half-melted cream. It is weird, but it is really tasty like that.

    ReplyDelete
  2. The roll looks stunning, Amy. You did an excellent job creating that beautiful pattern.

    ReplyDelete
  3. Simply gorgeous, thanks for sharing. Love it!

    ReplyDelete
  4. Gorgeous! Thank you for sharing the how-to, Amy!

    ReplyDelete
  5. Hi Amy , you made it look so easy , I love it , thanks for sharing :)

    ReplyDelete
  6. Amy, you are great! The Swiss roll look very nice and delicious. Like !

    ReplyDelete
  7. Great job, Amy!! The roll looks amazing.
    Thanks for sharing.
    Regards

    ReplyDelete
  8. wow this looks so professional you are a star baker

    ReplyDelete
  9. That is the prettiest looking decorated roll I've seen in a while. Absolutely neat work and looks so good. I'd be too sad to even cut a slice.
    Great job Amy.

    ReplyDelete
  10. After seeing the process of making the roll, I have to salute you for the fabulous outcome. Its so good but I will just admire them and have a slice.

    ReplyDelete
  11. Hi Amy, very impressive design. Well done, your swiss roll look extremely good.2 thumbs up for you. Thanks for sharing your recipe and creative idea.

    Have a wonderful weekend.

    ReplyDelete
  12. I am totally in love with this Swiss roll. I have a friend who uses edible flowers and bakes them into a lemon roll, but this has even that beat. I can't wait to try it, but first I'm pinning it.

    ReplyDelete
  13. I've been wanting to make Swiss rolls since I was a little girl. It was one of those unachievables for me because of how complex it seems. Simple one-bowl-one-whisk I can do with my eyes closed but anything that requires meringue makes my knees quiver. Perhaps I really should try your recipe and see if it works for me.

    ~Jayne (http://tenacioustinkering.com)

    ReplyDelete
  14. Wow, that's real art work. I doubt I can master it. So kind of you to share the recipe.

    ReplyDelete
  15. Hi Amy,
    Your coffee swiss roll with lovely print looks amazing!!
    Anyone who receive this special swiss roll would be so happy!!
    Like, Like, Like!! :D
    mui

    ReplyDelete
  16. Your cake roll is gorgeous and so impressive! Because of your wonderful tutorial and photos I just may be able to make one too:) Thanks, Amy!

    ReplyDelete
  17. Amy, those prints are gorgeous! I saw these templates with all sorts of patterns selling on the net & I'm so tempted to buy. I'm sure your guests are impressed!
    Win Flenco Christmas Hampers Worth More Than $1,000!

    ReplyDelete
  18. Hello Amy, very nicely decorated swiss roll. I thought the artwork was just piped on top. Did not know that you have to bake it first and then embed it into the swiss roll. Really a work of art.

    ReplyDelete
  19. You are so very clever, I'm going to book make this one.

    ReplyDelete
  20. This is such a gorgeous looking swiss roll, so impressive! I'll bet it tastes incredible with all the wonderful flavors:) Thanks so much for the wonderful pictorial, you did an amazing job Amy!:)

    ReplyDelete
  21. Gorgeous - almost too gorgeous to eat, but not really....

    ReplyDelete
  22. Oh my! This is so pretty and you make it sound so simple Amy. Hoping to try this very soon

    ReplyDelete
  23. This is so beautiful! And you make it seem totally do-able - thank you!

    ReplyDelete
  24. Man, this looks so beautiful! Definitely will gain people's admire at a party!
    Looks like a lot of work, but worth a try!

    ReplyDelete
  25. oh wow amy... looks so beautiful!!! admire the way you've done it... bookmarked!!!

    ReplyDelete
  26. So that's how you do it! Very clever AND very pretty. I bet it tastes good, too! Thanks, Amy!

    ReplyDelete
  27. This is brilliant, Amy. I've seen these decorative cakes in Japan but never knew the simple trick to make without the silicon sheets that are used. Thank you so much for sharing.

    ReplyDelete
  28. Oh la la ! Wonderful i am ready for that plate..

    ReplyDelete
  29. Hi Amy, great job on this beautiful design sweet roll. I wish to try on decorative version too :)

    ReplyDelete
  30. this looks really good Amy! I made similar one before , but no where as gorgeous as this pattern.thumbs up on the piping skill!

    ReplyDelete
  31. This looks terrific! And your step-by-step directions really make this an easy dish. Great stuff - thanks so much.

    ReplyDelete
  32. Thank you for your detailed directions and photos...the cake roll is beautiful.

    ReplyDelete
  33. Un "Brazo de reina " o rollo impresionante excelente paso a paso me encanta,saludos y abrazos.

    ReplyDelete
  34. What a beautiful dessert. You did a fantastic job!

    ReplyDelete
  35. Hi Amy,
    What a fab, fantastic, gorgeous and scrumptious swiss roll you brought us. My eyes are just going up and down the pictures and my chin hurts of so many WOW's!!!
    Congratulations because it looks absolutely stunning and might be delicious!
    Cheers,
    Lia.

    ReplyDelete
  36. The decoration makes the roll look elegant. I have been admiring decorated rolls for awhile but have never tried it out :(

    ReplyDelete
  37. This is the most beautiful swiss roll ever! Very impressive! Thanks for the step by step instructions. :D

    ReplyDelete
  38. SO beautiful!! Bet it tastes even better!! Delicious!!!

    ReplyDelete
  39. wow, beautifull work of art, i won't dare to eat it if i made it by myself...hahaha
    nice tricks with the pattert too!

    ReplyDelete
  40. I lost my words, Amy! Really impressive!!! I think I'll take a whole day just to do the outer decoration pattern. :D Great work!!!

    ReplyDelete
  41. Howdy Amy! Oh boy, you're sure getting PRO these days. Your swiss roll absolutely stunning.
    Hope you're having a great week.
    Blessings, Kristy

    ReplyDelete
  42. This is really a gorgeous roll--we grew up eating coffee rolls in our house, but even the Chinese bakeries we bought them from never had such awesome decorating :) thanks for sharing this, Amy!!

    ReplyDelete
  43. I remembered these swiss rolls my mother would bring back home from the Asian bakeries - I used to love that stuff. I tried a vegan version of that in Malaysia and it was so good! And I don’t know how they made it vegan, but I would love to veganise it in the near future! Great tips on the decor - I love the step-by-step photos, thanks for sharing, Amy!

    ReplyDelete
  44. Very pretty! I want to use this idea next time I make roll cake....looks very intimidating though.

    ReplyDelete
  45. Oh my gosh, Amy, this is so cool!!! It's gorgeous and totally impressive. So perfect for having guests over :) I always wondered how they get those designs on a cake!

    ReplyDelete
  46. Wow that roll looks so pretty!!!! I loved the designs you made, you are a talented artist!!!

    ReplyDelete
  47. Hi Amy, thanks for stopping by my blog G'day Souffle.' This Swiss Roll looks like a bit of work, but well worth the effort- good job!

    ReplyDelete
  48. hi, what if i use plain flour for the recipe?

    ReplyDelete
    Replies
    1. I haven't try using plain flour with this recipe so I won't be able to tell you how it will turn out. On the other hand, using cake flour, as suggested in my recipe will ensure you a tender and smooth cake texture. That's why I always prefer using cake flour when I bake my cakes. You can find cake flour in most supermarket's baking isle these days. :) Have fun baking.

      Delete
    2. i bought the cake flour already, somehow my cake became worst :( it gets very sticky. I am from Brunei, weather here is crazy hot. is it because of the humidity? how can i prevent that? not only that, it also cracks a bit. i still don't want to give up making it tho. i want to try to make it again tomorrow. please give me some tips. your cake looks absolutely delish. far from mine :(

      Delete
    3. Sorry your cake didn't turn out as nice as you expected. The weather in L.A. is pretty dry. I haven't bake this cake in high humidity location and that could be a factor to your cake being sticky. But then, if your cake cracks, it's a sign of being too dry. You need to make sure to take the cake out of the oven and onto a wiring rack to cool when baking time is done. There was one time I left the cake inside the oven for an extra 2 minutes, even when oven was off and door was open, my cake cracked a bit when I roll it. And each oven is quite different. Just make sure to put a thermometer in the oven to ensure the correct temperature before baking. A 5 degree could make a difference.

      Delete
  49. This comment has been removed by the author.

    ReplyDelete
  50. Hi Amy that cakes looks fantastic! Im so gona try baking that! But what is the size of the tray that you use?

    ReplyDelete
    Replies
    1. Thank you. Didn't know I forgot about this important information until now! I used a 10 by 15-inch baking pan for this recipe. :) Have fun baking!

      Delete