[andthebearsbake] Chocolate Rice Swiss Roll

December is one of the months that we do lots of baking as both the Bears' birthdays fall in December and so are two of their aunts and not forgetting Christmas. The Bears always enjoy a baking session and can't wait to try their bakes. They also enjoy telling people that they were the ones that baked the cake with mummy's help. I came across Bake for Happy Kids: Cottony Soft Chocolate Rice Swiss Roll and decided that should be the cake for the sister. And we get down to baking!

Behind the scenes with the Bears.

Big Bear helping to sift the dry ingredients. 

Mixing the dry and wet ingredients together. 

Pouring the batter into the baking tray which she actually accidentally drop the whole bowl into the tray. #itsok

I hope you enjoy baking as much as the Bears. Happy baking!

Chocolate Rice Swiss Roll

Adapted from Bake forHappy Kids

Makes: 1 Swiss roll

Ingredients

Cake:
36g egg yolks

30ml milk
30ml vegetable oil

42g cake flour
6g Valrhona cocoa powder
1/4tsp baking powder
Pinch of salt

84g egg whites

48g caster sugar

Filling:
80ml whipping cream

Decoration:

Chocolate rice

Method

Cake:

Preheat oven to 180°C.

Line one 9” x 9” baking tray with baking paper.

Add egg yolks, milk and oil into a mixing bowl and whisk till well combined.

Sift cake flour, cocoa powder, baking powder and salt into the mixture. Whisk till well combined.

To prepare the meringue, beat egg whites using an electric mixer on medium speed till foamy. Add half of the sugar and continue beating till soft peaks. Add the remaining sugar and continue beating till stiff peaks are achieved.

Fold in 1/3 of the meringue in the mixture till well combined. Fold in the rest of the meringue till well combined. Do not overfold.

Pour batter into baking tray. Use a cake scraper to spread the batter evenly and gentle tap the tray to remove air bubble. Bake for 15 minutes.

Remove the cake with its baking paper from the tray immediately and transfer it onto a wire rack to cool.

Filling:

Meanwhile, using an electric mixer, whip the cream till stiff peaks form. Do not over whip.

Assembling:
Once it is completely cool, remove the baking paper.

Spread a thin layer of cream evenly on the cake, keeping about 2 tbsp of cream to coat the cake later. Roll the cake to form a Swiss roll. 

Spread the remaining cream on the surface of the swiss roll and roll it on chocolate rice coating the cake thoroughly. Wrap in cling wrap and refrigerate for at least 1 hour.

Trim off both sides of the cake. 

With Hugs & Kisses, Mummy Bear