Hurricane Swiss Roll (cocoa & vanilla)

Update on 27 August.  As the saying goes, practice makes perfect. My 3rd attempt in Hurricane swiss roll and so glad it turned out well. Same recipe but added whole strawberries in the filling and managed to achieve a rounder roll. 

2nd attempt in Hurricane Swiss Roll

I've been wanting to make this Hurricane Swiss Roll when it was so popular sharing in FB and by many recipe bloggers two years ago.

Finally ... had some fun to try it out together with my baking kakis (friends) on a relaxing weekend afternoon.  But the cake sheet was too thick (I knew cos I didn't have the right pan size) and the roll broke and turned out flat.  But we loved the fluffy soft roll texture.

I made another attempt the next day with scale down the ingredient quantity.

Recipe adapted from Bakingintotheether typhoon chiffon swiss roll with my adjustment made for a 10 x 10 inch tray.

Hurrican Swiss Roll (Vanilla & Chocolate)
Ingredients (10 × 10 inch tray)
Vanilla batter:
2 egg yolk
1 teaspoon vanilla extract
25g canola oil
40g milk
45g cake flour, sifted

Cocoa batter:
2 egg yolk
1 teaspoon vanilla extract
25g canola oil
40g milk
30g cake flour, sifted          }combine and sift
15g cocoa powder, sifted   }

Meringue
4 egg white
60g caster sugar

For the filling:
200g cold whipping cream
15g caster sugar
1 teaspoon vanilla extract

Method :
1) Sift the flour and set aside. You will need a baking sheet/tray 10 x 10 inch size, line with parchment paper and lightly grease with butter.  Preheat the oven to 170°C and position the rack in center of oven.

2) Separate the eggs into yolks and whites.
(the size of an egg is 60g with shell)

3) For the vanilla batter, cream egg yolks until pale and thick using the electric mixer (about 4 minutes).  Add in vanilla extract, canola oil and milk and continue beating till it incorporated.

4) Add the sifted flour and mix with manual whisk until combined/no longer lumpy. Set aside.

5) In another mixing bowl, repeat the same process to make the cocoa batter. Set aside.

6) In a clean mixing bowl, whisk the cold egg whites and  till foamy using the electric mixer.  Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue.

7) Gently fold in about 1/2 of the meringue (in 2 batches) into the vanilla batter with a manual whisk or spatula until it looks evenly mixed (no streaks of meringue).

8) Gently fold in the remaining  1/2 meringue (in 2 batches) into the cocoa batter with a manual whisk or spatula until it looks evenly mixed (no streaks of meringue).

9) Pour the vanilla batter onto the baking sheet. Using a spatula, quickly spread evenly the top. Then carefully use a big spoon to spoon the cocoa batter on top of the vanilla batter.  Briefly level evenly with the back of the spoon.

10) Draw lines closely for the entire sheet from left to right using a chopstick, then repeat the lines vertically for the entire pan.

At this stage, DO NOT attempt to level surface as you may risk tainting the cocoa top with original batter.

11) Gently tap the baking sheet a few times on table top to release the trapped bubbles in the batter.

12) Bake in pre-heated oven for about 15 - 17 minutes or the top is evenly light browned, and a toothpick inserted into the centre comes out clean.

13) Remove the baking tray from the oven, immediately drop the baking tray at a height onto a table top. This action helps to keep the springy texture of the sponge when it is left to cool.

14) Remove the sponge from the tray by lifting the parchment paper and place it on the cooling rack. Cover the surface with the tray for about 3 minutes to retain its soft and moist for easy rolling.

15) Remove the tray and turn/flip the 'skin' side over onto another clean sheet of parchment paper. Peel off and remove the other sheet of parchment paper.

16) Spread the whipped cream on the sponge. Spread more cream on the edge closest to you. Roll up gently by lifting it up with the parchment paper. Place the rolled cake seam side down. Wrap with parchment paper and chill in the refrigerator for a few hours before cutting and serving.

To make the whipped cream:

(Note: I've prepared the whipped cream in advance of baking and chilled it in the fridge till ready to spread the sponge roll).

Freeze the cleaned mixing bowl for about 10 minutes.  Take it out from the freezer, immediately put all together the cold whip cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.

Glad that able to roll it abit rounder but some of the 'skin' peeled off :(



Practice makes perfect.  Hope a achieve a perfect hurricane on my next bake. Until then, we enjoyed a slice of this hurricane swiss roll with a cup coffee !

Happy baking!