INGREDIENTS
3 eggs
80g caster sugar
85g plain flour
10g premium unsweetened cocoa powder
60g milk
40g vegetable oil
80g caster sugar
85g plain flour
10g premium unsweetened cocoa powder
60g milk
40g vegetable oil
WHIP CREAM FILLING
2 Zespri® Green Kiwifruit (cut into cube size)
200ml whip cream
2 Zespri® Green Kiwifruit (cut into cube size)
200ml whip cream
CHOCOLATE GANACHE
50g premium dark chocolate(chopped into pieces)
50g Premium milk chocolate(chopped into pieces)
1 ½ tablespoon salted butter
30ml whipped cream
50g premium dark chocolate(chopped into pieces)
50g Premium milk chocolate(chopped into pieces)
1 ½ tablespoon salted butter
30ml whipped cream
DECORATION
Some icing sugar
Christmas decoration
Some icing sugar
Christmas decoration
METHOD
- Preheat oven to 180ºC.
- Grease and line baking paper on Swiss roll tin.
- Sieve plain flour and cocoa powder, set aside.
- Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
- Once the egg is creamy, stir in the milk and vegetable oil slowly.
- Fold the dry ingredients from step 3 very gently using a spatula.
- Pour the mixture into Swiss roll tin carefully.
- Bake for 10-12 minutes until golden brown and springy to touch.
- When the chocolate sponge is baked, remove from oven, tip upside down on baking paper and carefully remove paper from sponge.
- Spread with whipped cream and cubed size Zespri® Green Kiwifruit, and roll into Swiss roll. Chill in the fridge at least 30 minutes.
- For preparation of the chocolate ganache, heat up butter and whip cream in microwave for 2 minutes. Add in chopped dark and milk chocolates.
- Take out the Swiss roll from the fridge, cut ⅓ of Swiss roll and join them at the other side of Swiss roll to mimic log wood.
- Spread the chocolate ganache evenly on the whole Swiss roll surface. Using fork to draw the log wood line. Refrigerate for 15 minutes.
- Sprinkle with icing sugar and decorate together with your kids.
Developed by popular Malaysian pastry homebaker and cake artist, Hankerie
