香浓椰糖巧克力蛋糕卷 Gula Melaka Chocolate Swiss Roll

This is a great rolled cake recipe adapted from Keiko Ishida's 'Sweet Treats Made With Love'. If you do come across her book, I recommend you to get one.

这是一道好好吃的蛋糕券食谱取自Keiko Ishida's 'Sweet Treats Made With Love'. 是一本非常指的收藏的书籍，我大力推荐！


香浓椰糖巧克力蛋糕卷
Gula Melaka Chocolate Swiss Roll


(A) White Chocolate Cream 白巧克力奶油霜
150g Whipping Cream 淡奶油 (35% Fat 脂)
45g White Chocolate 白巧克力

Heat up whipping cream (A) in a saucepan. Once the cream starts to boil, pour over a bowl of white chocolates and allow the mixture to sit for 30 seconds. Stir the mixture until the chocolate dissolves and the mixture turns smooth. Allow to cool then refrigerate overnight before using.

(B) 海绵蛋糕底 Sponge Base
60g Plain Flour 中筋面粉 (sifted 过沥)
23g Rice Flour 粘米粉
60g Unsalted Butter 无盐牛油 (melted 溶化)
135g Egg Yolks 蛋黄

210g Egg Whites 蛋白
30g Castor Sugar 细砂糖
25g Gula Melaka 椰糖

Method 做法

Preheat oven to 200C degrees.

烤箱预热至200C度。

Melt butter over a pot of simmering water. Set aside
牛油放入耐热碗中，摆入已烧热的热水中隔热水融化。 搁置备用。

Combine plain and rice flour (B) together into a bowl. Sift twice and set aside.

把材料B的粉料一起混入碗里，混匀。过沥两次后搁置待用。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add castor sugar and gula melaka in 2 additions. Continue to beat until firm peaks. 

蛋白B先用打蛋器打出一些泡沫，然后分两次加入两种糖料B，继续打成尾端挺立的蛋白霜。

Lightly fold in beaten egg yolks (B) into the meringue till combined.  Add sifted flour mixture (B) and fold to combine. Lastly fold in hot melted butter (B) till incorporated.

轻轻地把打散的蛋黄B拌入蛋白霜，又再加过沥好的粉料B，用橡皮刮刀拌入均匀。最后就把溶化的热牛油B也拌入至混合成蛋糕糊即可。

Gently transfer the cake batter into a greased heat proof 27cmx31.5cm silicone roulade baking sheet. Level the surface, tap the baking sheet on the countertop to release trapped air pockets. Transfer the baking sheet into the middle rack of a preheated oven and bake at 200C degrees for 10-13 mins until the surface has browned and cake springs back when press.

把蛋糕糊轻轻的倒入已抹油的27cmx1.5cm瑞士卷垫烤盤, 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以200度烘烤10-13分钟左右或至到表面呈金黄色，触感有弹性即可。

Invert the cake onto a damp kitchen towel and remove the baking sheet. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack.

蛋糕出炉后，马上倒扣摆上一块湿台布，把蛋糕卷垫拿开趁热用台布把蛋糕卷起来摆在铁架上散热。

Whip the white chocolate cream until light and fluffy using electric hand mixer. Unroll the cooled cake, spread an even layer of the chocolate cream over the cake.

取出隔夜的巧克力淡奶油霜，用手提打蛋机把奶油霜打至松发然后将已冷却的蛋糕卷打开，在蛋糕层上均匀的涂抹一层巧克力淡奶油霜。

Gently roll up the cake to make a swiss roll. Wrap with cling wrap and chill in the freezer for 15 mins for the swiss roll to set. Trim both ends and slice to serve.

双手轻轻的借助擀面棍把蛋糕紧密的卷起来。再用保鲜纸包裹后放进冰箱冷冻15分钟让蛋糕定型便可切去两头切块享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.