רולדת שוקולד (סוויס רול)

על המתכון

מצרכים

• For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
• Chocolate Sponge Cake
• ▢⅔ cups (80 g) all purpose flour
• ▢2 tbsp (16 g) cornstarch
• ▢¼ cup (25 g) cocoa powder - unsweetened, Dutch processed preferred
• ▢¼ tsp baking powder
• ▢¼ tsp salt
• ▢3 tbsp (45 g) milk - full fat, room temperature
• ▢3½ tbsp (52 g) unflavoured vegetable oil - I use canola oil
• ▢½ tsp instant coffee powder
• ▢6 large eggs - whites and yolks separated, room temperature
• ▢1 tbsp warm water - not boiling
• ▢⅓ cup (66 g) white granulated sugar - for the egg yolk mixture
• ▢2 tsp vanilla essence/extract
• ▢⅔ cups (133 g) white granulated sugar - for egg whites
• ▢1 tsp unflavoured vegetable oil - for lightly greasing the baking paper after the sponge is cooked.
• Dark Chocolate Ganache
• ▢1½ cups (250 g) semi-sweet or dark chocolate - I use 50% dark chocolate
• ▢1 cup (240 g) whipping cream or heavy cream
• Whipped Cream
• ▢1¾ cups (400 g) cold whipping cream or heavy cream
• ▢2 tbsp (17 g) powdered sugar - also known as icing or co