{"id":2939,"date":"2014-02-23T21:22:15","date_gmt":"2014-02-24T02:22:15","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2939"},"modified":"2014-02-23T21:22:15","modified_gmt":"2014-02-24T02:22:15","slug":"swiss-roll-with-mocha-buttercream","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2939","title":{"rendered":"Swiss Roll with Mocha Buttercream"},"content":{"rendered":"

So , i believe i had tried making this sponge cake a while back ago , few years ago to be exact . I didn’t think i was quite successful , mainly because the technique to fold the flour into the batter was wrong . And we all know that sponge cake batter is light and airy , and it’s because of the air in the batter , where we beat the eggs and sugar until it’s very light , white and creamy . Well , this morning i wanted to try it again .. it was sunday , we skipped church , and it was gloomy .. What better things to do than experimenting on a cake ?<\/p>\n

There i was , with my dear hubby , helping me making the mocha buttercream , for the filling . I was thinking about strawberry jam , but i do not have any strawberry jam left . This time i was quite \u00a0sure that i will do it right , i learned from youtube for the technique how to fold the flour into the batter , and that’s all i need .<\/p>\n

The funny thing though , my husband was helping me greasing the jelly roll pan , including adding parchment paper .. and then i said ” don’t worry about flouring them , i will do the flour later ”<\/p>\n

Well .. i got too busy with the batter , and what do you know .. when it was ready to be poured , i didn’t even bother to look at the jelly roll pan , and i just poured it .. half way pouring it and i remembered .. i didn’t flour them !!! I was so worried it wouldn’t turn out .. but i am glad it did .. it came out just fine !!!<\/p>\n

So here is my Mocha Swiss Roll<\/p>\n

\"mocha<\/a><\/p>\n

 <\/p>\n

Ingredients :\u00a0<\/span><\/p>\n

100 grams of super fine sugar ( if you have regular sugar , just put them in coffee grinder and pulse few times , watch not to turn them into powdered sugar )<\/p>\n

4 large eggs<\/p>\n

100 grams of all purpose flour<\/p>\n

1. Grease a jelly roll pan 9×13 , and line with parchment paper . Preheat oven to 400 F<\/p>\n

2, In a mixer bowl , beat the eggs for a minute then add sugar , keep beating in high speed , for 10 minutes . The batter should be light , creamy and fluffy .<\/p>\n

3. Sift flour into the batter , fold the flour into the batter with wooden spoon . Make sure you fold it carefully so you don’t lose air bubbles .<\/p>\n

4. Pour the batter into the pan and bake for 10-12 minutes . Let cool before inverting it .<\/p>\n

To assemble : In a parchment paper , sprinkle some powdered sugar , then invert the cake carefully , peel off the parchment paper , spread the filling , either jam , preserves , or buttercream , roll carefully .<\/p>\n

\"swiss<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

So , i believe i had tried making this sponge cake a while back ago , few years ago to be exact . I didn’t think i was quite successful , mainly because the technique to fold the flour into the batter was wrong . And we all know that sponge cake batter is light and airy , and it’s because of the air in the batter , where we beat the eggs and sugar until it’s very light , white and creamy . Well , this morning i wanted to try it again .. it was sunday , we skipped church , and it was gloomy .. What better things to do than experimenting on a cake ? There i was , with my dear hubby , helping me making the mocha buttercream , for the filling . I was thinking about strawberry jam , but i do not have any strawberry jam left . This time i was quite \u00a0sure that i will do it right , i learned from youtube for the technique how to fold the flour into the batter , and that’s all i need . The funny thing though , my husband was helping me greasing the jelly roll pan , including adding parchment paper .. and then i said ” don’t worry about flouring them , i will do the flour later ” Well .. i got too busy with the batter , and what do you know .. when it was ready to be poured , i didn’t even bother to look at the jelly roll pan , and i just poured it .. half way pouring it and i remembered .. i didn’t flour them !!! I was so worried it wouldn’t turn out .. but i am glad it did .. it came out just fine !!! So here is my Mocha Swiss Roll   Ingredients :\u00a0 100 grams of super fine sugar ( if you have regular sugar , just put them in coffee grinder and pulse few times , watch not to turn them into powdered sugar ) 4 large eggs 100 grams of all purpose flour 1. Grease a jelly roll pan 9×13 , and line with parchment paper . Preheat oven to 400 F 2, In a mixer bowl , beat the eggs for a minute then add sugar , keep beating in high speed , for 10 minutes . The batter should be light , creamy and fluffy . 3. Sift flour into the batter , fold the flour into the batter with wooden spoon . Make sure you fold it carefully so you don’t lose air bubbles . 4. Pour the batter into the pan and bake for 10-12 minutes . Let cool before inverting it . To assemble : In a parchment paper , sprinkle some powdered sugar , then invert the cake carefully , peel off the parchment paper , spread the filling , either jam , preserves , or buttercream , roll carefully .<\/p>\n","protected":false},"author":16,"featured_media":2940,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[222,220,221],"class_list":["post-2939","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes","tag-mocha-buttercream","tag-sponge-cake","tag-swiss-rolls"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2939"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2939\/revisions"}],"predecessor-version":[{"id":2942,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2939\/revisions\/2942"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2940"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}