It's a great pleasure to know Jxxx recently. We've some similarities such as buying a "weird" oven which had given us lots of headache and fun too! There are some sense of humour between our conversation. The most similarities is we've a same interest, BAKING!
We just notice we're baking swiss roll in the same time without telling each other until I saw her posting. And it'd given us so much things to talk about through the comments corner. That, I feel so much interesting.
I baked two roulade days ago, they're almost the same which is rolled with chocolate sponge with oreo biscuits crumbs. It's just the decoration had a bit different which had added strawberries. The oreo chocolate roulade taste richer whereas the strawberry chocolate roulade is much refreshing.
5 whole large eggs 125g sugar 1g salt 100g plain flour
2g baking soda 15ml oil 50ml milk 20g cocoa powder 200ml whipping cream
20g caster sugar
1 pack of oreo biscuits (punch it into crumbs)
How I made it:
- Mix cocoa powder, milk and oil until a thick paste.
- Whip the eggs and gradually add in sugar. Whip until very light yellow and fluffy.
- Fold in shifted plain flour and baking soda. Do this gently.
- Fold in cocoa paste (1) until well combine. Pour into a rectangular baking pan with baking paper.
- Bake at 200'C preheated oven for 15 minutes.
- Remove the cake together with the baking paper onto a wire rack and quickly put the whole thing into a big plastic bag until it completely cool. (Make sure no air will go into the plastic bag. This is to prevent the cake drying and keep moisture so that it wouldn't crack during the rolling process.
- When the cake completely cool down, whip the cream until thicken. Fold in some oreo crumbs. Spread the oreo cream onto the cake evenly and roll in carefully.
- Spread some leftover oreo cream onto the cake roll surface and garnish with oreo crumbs.
- Put it in the fridge for an hour before slice. Best served in two days.