I’ve been craving for Black Forest cake so try baking this simple roll cake version as it requires shorter baking time 🤣 so happy to introduce this dairy-free version to my kids too.
I did a test bake using Genoise sponge cake method with thermomix but the roll cake turned out not as soft as I wanted. With Genoise method both egg white and yolks are whisked together so it really save quite a fair bit of time (less bowls fo wash too!) . I will have to try it again. Anyway, we ended up adapting this super soft chocolate Swiss roll cake recipe from @zoebakeforhappykids . — http://www.bakeforhappykids.com/2016/05/cottony-soft-chocolate-rice-swiss-roll.html
But for now we are very satisfied with this cake! So I’ll document down the recipe here
️
ingredients are as follows:
Cherry compote
- 280g cherry (pitted and halved)
- 30g sugar
- 1.5 tbsp lemon juice
Method : Add everything in a pan and cook over medium heat until soften and juice has reduced. Set aside to cool (I prepared this a day before and kept in chiller)
Chocolate roll cake (I’m using 12” square pan)
(A)
75g egg yolks (about 5 large)
60g unsweetened soy milk
60g vegetable oil (I used canola oil)
(B)
85g cake flour
15g cocoa powder, preferably Dutch process (I used Valrhona)
1 tsp baking powder
pinch of salt to taste
(C)175g egg whites (about 5 large)
A squeeze of lemon juice
90g caster sugar
Method:
- Preheat oven to 180°C.
- Grease and line baking tray with baking paper.
- In a mixing bowl, mix ingredients from (A) with a hand whisk until all are combined.
- Combine all ingredients in (B) and sift into mixture (A) and use a hand whisk to mix until well incorporated. Set aside.
- For part (C): Using an electric mixer with a whisk attachment, beat egg whites and lemon juice in medium speed until foamy. Increase beating speed to medium high. While beating, add sugar gradually and continue to beat until stiff peaks form.
- Using a hand whisk or a spatula, fold in 1/3 of egg whites to the flour mixture until well combined. Then pour the it into remaining egg white and fold them gently till combined. Making sure most of the white is not visible after folding.
- Pour batter into baking tray. Use a spatula/ dough scrapper to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 16 mins or until the cake is well risen and fully cooked.
- When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. Flip the cake over on another new piece of baking paper and peel off baking paper from the cake. Roll the cake half way while it’s still warm. Then let it cool down while it’s rolled up halfway before assembling.
Fillings,toppings and assembling
- 6 cherries
- 300ml Orasi rice whipping cream
- 3/4 tsp gelatine + 1 tbsp water
- 1/4 tsp vanilla extract
- All Cherry compote
Method:
- Mix gelatine powder with water in a small microwaveable bowl. Let stand for 5 minutes. Microwave for 8 seconds till gelatine dissolved. Add one tablespoon of orasi whipping cream and mix well
- Whip orasi rice whipping cream till stiff, drizzle in gelatine mixture and continue whipping till combined.
- Unroll the cooled cake , spread a layer of whipped cream.
- Spread cherry compote onto the layer of cream. Spread another thin layer of whipped cream on the cherry compote
- Roll up the cake and spread whipped cream on the rolled up cake. Scoop some whipped cream into piping bag with nozzle. Pipe some decorations on top of the cake. Top the piped decoration with cherries.
