Chocolate Tornado Swiss Roll

Name: Chocolate Tornado Swiss Roll
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 13 g Cocoa powder; 10 ml Boiling water; 40 ml Vegetable oil; 65 ml Milk; 5 Stück Egg yolks; 70 g Cake flour (Type 405 or special sponge flour); 5 Stück Egg whites; 60 g Sugar; 4 ml Lemon juice

Cake

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Cook Time

1 h 15 min

Difficulty

Medium

Prep Time

45 Min

Ingredients (9 ingredients)

13 g Cocoa powder
10 ml Boiling water
40 ml Vegetable oil
65 ml Milk
5 Stück Egg yolks
70 g Cake flour (Type 405 or special sponge flour)
5 Stück Egg whites
60 g Sugar
4 ml Lemon juice

Preparation (11 steps)

Prepare cocoa paste

Mix 13 g of cocoa powder and 10 ml of boiling water in a small bowl and stir with a spoon until a smooth paste forms. No Thermomix setting required.

Mix vegetable oil and milk

Thermomix® Setting

10 sec/Speed 3

Add 40 ml of vegetable oil and 65 ml of milk to the mixing bowl and mix for 10 sec/speed 3.

10 sec

Add egg yolks

Thermomix® Setting

15 sec/Speed 3

Add 5 egg yolks to the mixing bowl and mix for 15 sec/speed 3.

15 sec

Stir in cake flour

Thermomix® Setting

20 sec/Speed 4

Add 70 g of cake flour (Type 405 or special sponge flour) to the mixing bowl and mix for 20 sec/speed 4 until there are no more lumps. Use a spatula to scrape the mixture from the edge.

20 sec

Whisk egg whites

Thermomix® Setting

3 min/Speed 3.5

Add 5 egg whites, 60 g of sugar and 4 ml of lemon juice to the mixing bowl. Insert the butterfly whisk and whisk until stiff for 3 min/speed 3.5. (Tip: Whisk to a stiff but smooth snow).

3 min

Fold in egg whites

Carefully fold the egg whites into the egg yolk mixture with a spatula (do not stir to preserve the air). No Thermomix setting required.

Weigh batter and mix cocoa paste

Weigh 170 g of the finished light batter into a separate bowl. Add the prepared cocoa paste (from step 1) to these 170 g of batter and mix well with a spoon. No Thermomix setting required.

Fill dark batter into piping bag

Fill the dark cocoa dough into a piping bag. No Thermomix setting required.

Prepare baking tray and spread batter

Line a baking tray (size approx. 28x28x3 cm) with baking paper. First put the light batter on the tray and smooth it out. Then use the piping bag to distribute the dark cocoa batter in lines or patterns on top. No Thermomix setting required.