December is always too challenging for me. Schedules are tight , deadlines are to be met. And every one wants their work to be completed first. I just see around me a pile of uncompleted work. And yes I am one of them who is running too much behind schedules.
I have made this log in a real hurry. To be frank , I didn’t want to miss the BP challenge this time. In short, I like this group and if you are one of them who loves to experiment baking stuff than this is one group to join. This time we had 3 recipe suggested by Tanushree of Ma Niche.
I opted for the simplest one. Remember tight schedules. I have chosen William Sonoma but while discussing on our FB page , many had faced the difficulty in texture of the cake. So I have gone with my never fail swis roll recipe. Rest of it, I have followed omitting the Rum but with half measurements.
Ingredients
For the Roll:
I
3 eggs separated
90 gm Flour
90 gm Powdered sugar
1 tsp BP
1 tsp vanilla
1 tsp warm water
II
Kitchen towel
4 tbsp of icing sugar or powder sugar
For the Syrup
1/4 cup water
1/4 cup granulated sugar
For the Frosting
5 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
1 tsp. vanilla extract
Pinch of salt
Method:
Bake the roll:
- Line the tray with butter paper
- Sift baking powder & flour
- Beat egg white to form stiff peaks.
- Add yolk & beat. Now add sugar.
- Fold in sifted baking powder ,flour & essence.
- Now add warm water.
- Pour the batter on the lined try.
- Bake at 180 degrees for 15 20 min or till done.
- Lay the kitchen towel. Sprinkle sugar on it.
- Invert the roll from the oven when done and remove the parchment paper.
- Roll to form a log.
- Keep aside to cool.
Make the syrup
- Combine sugar & water.
- Heat to make a syrup.
Make the Frosting
- Prepare the double boiler.
- Combine the chocolate and cream
- Set the pan over it. Remember it should not touch simmering water in the bottom pan
- Whisk until well blended.
- Keep aside to cool
Assembling
- Unroll the cake & brush liberally with the sugar syrup.
- Spread the thin layer of frosting and roll again.
- Frost the top and sides of the roll with the remaining frosting, using long, rough strokes.
- Garnish with strawberry & njoy.