How to make
Oven - 340°F (170°C) with fan
Mold - about 11x11″ (28x28 cm) covered with paper, so that it covers its sides a little.
Scale for measuring products.
Mix the cocoa with 1 tablespoon of milk with a wire whisk until creamy. Leave it aside. The eggs are separated into yolks and whites.
Combine the flour, milk powder, vanilla powder and salt in a bowl and mix with a wire whisk. Leave it aside.
In a bowl, mix the oil and hot milk, stir with a wire whisk and place it in a water bath, the water must be boiling. It needs to be heated up for exactly 50 seconds timed by the clock or up to 160°F (70°C) of the mixture. Remove from the water bath and add the flour through a sieve and all the dry ingredients. Mix with a wire whisk until creamy.
The egg yolks are added to the mixture one by one, beating very well with a wire whisk after each one.
130 g are separated from the mixture, measured on a scale and added to the separated cocoa. Stir, until smooth and set aside.
The egg whites are beaten until white, lemon juice is added and sugar is added in 3-4 portions. Beat on low, medium speed of the mixer, until you have soft peaks. This is important, in order for the cake to turn out well. They are divided into two, one part being 105 g, which is left for later and the other is added in portions to the light mixture.
The first portion of egg whites is mixed with the mixture with a wire whisk, until creamy, they should not be mixed, as always indicated, with a rotating movement so that they do not lose their volume. Do the same with the second and third part. The mixture should be like a cream. Pour it into the tray and smooth it out with the spatula. Leave it aside.
Add the separated 105 g of beaten egg whites to the separate bowl with the cocoa. In the same way, they are mixed with a wire whisk. For greater convenience, the mixture is poured into a bag with a large round tip, or the top of the bag is cut off. Pipe out strips side by side on the white part of the cake in the mold. Smooth with the spatula (the mixture can be poured directly on the white mixture, but there is a risk that they will mix during the smoothing).
With the handle of a spoon or with the index finger of the hand, lines are drawn side by side vertically, then horizontally.
The mold is tapped several times on the counter to release the air. Bake at 340°F (170°C) for 10 minutes, then at 300°F (150°C) for about 25 minutes or until golden and fully baked.
It is taken out and cooled for 3-4 minutes. Then, with the help of the paper, it is rolled into a roll. It is also covered with a cotton cloth. Leave it for about 30 minutes.
After this time, it is unrolled, here there is a moment where part of the crust of the roll has stuck to the paper, this is not a problem, it is removed with a scraper and filled with a cream of your choice, it can be liquid chocolate, jam of your choice or cream.
The chocolate roll, after being filled with cream, is wrapped again in cling film and left in the refrigerator for about 4-5 hours.
Before serving, it can be sprinkled generously with cocoa powder, or spread with cream of your choice, ice cream, or it can be served without anything on top.
Filling
The cooled cream is beaten well. Add dulce de leche, beat, sprinkle with cocoa and beat again until creamy. A nice, smooth, heavy light (in color) cream is obtained.
The cream is ready to fill the sweet roll, which is unrolled and filled mainly in the middle and then spread all over the surface. It is wrapped again with foil, which is tightened like candy at the end. Leave it in the fridge for a few hours.
This cake has been shown in many places, it can also be found as Red Velvet Swiss Roll or in green color with Matcha, the choices are many. It may come across as a name, Rising Sun or Setting Sun or Sun Roll, it doesn't matter at all.
Swiss roll is the name that English speakers use for the roll, it has nothing to do with Switzerland - Swiss. The same way we use the name Russian salad, which is not Russian at all, so here it is used generically as the name of a given dessert, or more precisely for a roll with a filling. So for example: Strawberry Swiss Roll is exactly Strawberry Roll, but it's Hurricane because it resembles an active hurricane.
The Hurricane Chocolate Roll is ready.
