How To Make Hurricane Swiss Roll Cake (Chiffon style)
Course: Dessert
Cuisine: Asian Fusion
Prep Time: 30 minutesminutes
Cook Time: 34 minutesminutes
Total Time: 1 hourhour4 minutesminutes
Servings: 8-10 slices
Author: Marvellina
Turn regular Swiss roll (bolu gulung) into this fun-looking Hurricane Swiss roll. The chiffon style Swiss Roll cake is so soft and fluffy. All the tips you need to know to make this successfully at home.
Use a stainless steel bowl to whip the heavy cream. Place the whisk and the bowl in the refrigerator to chill for about 30 minutes. It whips so much better when it's cold. I use a stand mixer with whip attachment. Pour the heavy cream and icing sugar in the chilled bowl. I beat on speed 6 on my Kitchen Aid for about 2 minutes or so until it just started to form a stiff peak. DO NOT overbeat the cream or you will make yourself a butter (guess what, it happened to me before). So, don't walk away when the cream is beating. Cover and keep them in the fridge while preparing other things
Combine the charcoal powder with hot water and stir to mix. Set aside
Separate egg whites from egg yolks. Spray the baking sheet with non-stick spray or brush with some oil. Line a baking sheet, 9x13x1 inches with a parchment paper, covering the sides too
Prepare the egg yolk batter:
Preheat oven to 350 F (180 C). In a large mixing bowl, whisk egg yolks, oil, sugar, and milk (or whatever liquid you use) until combine. Sift in the cake flour, salt, and baking powder. Whisk to mix until combined and no lumps
Prepare the egg white meringue:
Place egg whites in a mixing bowl of a stand mixer fitted with whisk attachment. Whisk until foamy on medium speed and then add cream of tartar or lemon juice/vinegar and whip again for another minute then and 1/3 of the sugar and continue to add sugar until you use it all up. Whip until the egg white develops a medium-soft peak. When you lift the meringue up it will hold up its shape but the tail will bend. Do not whip until stiff peak. The cake will crack when you roll it later
Fold the meringue into the egg yolk batter:
Fold about 1/3 of the meringue into the egg yolk batter and use a rubber spatula or whisk to fold or whisk until mix and continue to fold in the next 1/3 until you use up all the meringue and the batter is smooth . The batter should be a pourable consistency
Divide the batter:
Pour 110 gr of the batter into another mixing bowl. Add the charcoal paste (or whatever flavor you use) and whisk to combine
Pour the plain batter (no color) on the pan and use a rubber spatula to help to spread evenly. You can use a dough scraper to help you even out the surface too if necessary
Gently pour the colored batter on top of the plain batter. Use a rubber spatula to help you spread it out evenly. Do this very gently so the two batter won't get mixed together
Create the hurricane pattern:
Use a chopstick and start drawing pattern horizontally first in a continuous motion and then vertically in a continuous motion as well (as shown in the photo above and in the video)
Baking:
Gently tap the baking sheet on your working surface once or twice to release air bubble
Bake in a preheated oven at 350 F (180 C) for 30 minutes and then switch to convection mode (fan mode) and bake for another 3-4 minutes or until the top is golden brown and dry to touch. If you don't have convection mode, bake another 5 minutes and check to make sure the top is golden brown and dry to touch. It is important that the top is dry to touch so this layer won't peel off when you roll later
Remove from pan immediately:
Remove the cake from the oven and then lift it out from the pan immediately to a cooling rack and peel off the parchment paper from 4 sides. This helps to prevent wrinkles on the surface. Let it cools down like this for 5-6 minutes (I use a timer to actually time it). This is just a guide. You need to feel the cake too. It should be warm, but not too warm to the point that it will melt the cream filling you are going to spread on later
After 5-6 minutes. Place a new piece of parchment paper, larger than the cake, on top of the cake and flip over to the other side. Peel off the parchment paper
Trim the 4 edges:
Use a serrated knife to trim about 1/4-inch of the 4 edges. This makes rolling the cake easier. I actually roll the cake from the long side instead of the short side. You should roll parallel to the direction of the last hurricane line you draw earlier or the pattern won't show when you cut it. One of the long side I trim it off at an angle so that the cake will sit better after rolled up
Make 4 shallow slits on the cake:
On the side you are going to roll, make about 4 shallow slits, about 1 inch apart. This helps to roll up easier without cracks
Spread the filling:
Spread the cream filling on the surface of the cake. You want to spread most of the filling near the side you are going to roll up from and there should be less filling towards the other end because as you roll up, the filling will get push forward and by the time you roll to the other end, it is just a perfect amount of filling
Roll up the cake:
Now the part that makes most people, including me, nervous the most. The rolling :) Very gently use one hand to lift the parchment paper up to help you roll the cake up until you reach the other side. Tuck the parchment paper under and use a dough scraper to help you tighten the roll up
Remove the parchment paper:
Now, most people will keep it rolled in a parchment paper this way and store it in the fridge to let it chills for 2-3 hours before slicing. I don't want to do that because the skin will peel right off after that (trust me, I've baked more than 10 Swiss rolls to figure this part out lol). Why? because our cake is still very slightly warm when we rolled it and then the fridge is cold and the condensation will form and makes the skin wet
Instead, remove parchment paper. Very gently place the cake on the serving plate you plan to serve. Seal both ends with some whipped cream. This prevents the cake from drying out. Loosely tent with a parchment paper, not touching the surface of the cake. Store in the fridge for at least 1 hour before you plan to cut the cake. I keep it in the fridge like this until the next day and the cake is perfectly moist and the skin is intact
Serve:
Trim off about 1/4 inch from both ends (my kids are happily eating those trims) and then slice the cake into slices in whatever size you like
Storage:
Keep any leftover in the fridge, covered with wrap for maximum one week