4 eggs, cold
200 g sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
85 g pistachio oil or roasted hazelnut oil
1 T vanilla
125 g flour, sifted
Adjust oven rack to lower middle position and preheat to 350.
125 g flour, sifted
Adjust oven rack to lower middle position and preheat to 350.
Line baking pan with parchment and spray with cooking spray.
In a stand mixer bowl, combine eggs, sugar, powder, soda, and salt.
In a stand mixer bowl, combine eggs, sugar, powder, soda, and salt.
Mix on medium low 3 mins or until sugar has dissolved.
Mixture should be smooth and runny with fine bubbles.
Increase speed to medium 5 mins or until pale yellow and thick.
Increase speed to medium 5 mins or until pale yellow and thick.
Increase speed to high 5 mins or until thicker and doubled in volume.
Reduce speed to medium high and add oil and vanilla in a steady stream.
Reduce speed to medium high and add oil and vanilla in a steady stream.
Reduce speed to medium low and add flour all at once.
Once nearly incorporated, fold by hand.
Once nearly incorporated, fold by hand.
Scrape into prepared pan and spread evenly with an offset spatula.
Bake 12 mins or until puffy and soft.
Should retain a shallow impression when gently poked.
Immediately after removing the cake, cover with 2 strips of foil.
Immediately after removing the cake, cover with 2 strips of foil.
Crimp around the edges of a pan with a kitchen towel.
Allow cake to steam and cool to nearly room temp.
Cooling too little will melt the filling.
Cooling too much will cause the cake to crack.
Loosen edges of cake and fill with whatever you like.
Loosen edges of cake and fill with whatever you like.
This cake is very spongy and can/will absorb fillings that aren't stiff.
Roll long side, peeling parchment as you go.
Serve immediately or cover with plastic.
Can be refrigerated for up to 24 hours.
If refrigerated, let come to room temp before serving.
seriouseats
Chocolate Roulade
Chocolate Roulade
70 g pistachio oil or roasted hazelnut oil
2.5 oz dark chocolate (85-100%), finely chopped
(Stella says this should be very good chocolate)
1 T vanilla
5 eggs
165 g sugar
1 T instant espresso
3/4 t baking powder
1/2 t baking soda
1/4 t salt
35 g water
106 g bread flour, sifted
Adjust oven rack to lower middle position and preheat to 350.
Line baking pan with parchment and spray with cooking spray.
Melt together oil, chocolate, and vanilla, and set aside.
It should be pourable but not hot when incorporated.
In a stand mixer bowl, combine eggs and sugar.
Add espresso, baking powder, baking soda, and salt.
Mix on medium low 3 mins or until sugar has dissolved.
Mixture should be smooth and runny with fine bubbles.
Increase speed to medium 5 mins or until dark tan and thick.
Increase speed to medium 5 mins or until dark tan and thick.
Increase speed to high 8 mins or until thicker and doubled in volume.
Reduce speed to medium high.
Reduce speed to medium high.
Add water and chocolate in a steady stream.
Reduce speed to medium low and add flour all at once.
Once nearly incorporated, fold by hand.
Once nearly incorporated, fold by hand.
Scrape into prepared pan and spread evenly with an offset spatula.
Bake 12 mins or until puffy and soft.
Should retain a shallow impression when gently poked.
Immediately after removing the cake, cover with 2 strips of foil.
Immediately after removing the cake, cover with 2 strips of foil.
Crimp around the edges of a pan with a kitchen towel.
Allow cake to steam and cool to nearly room temp.
Cooling too little will melt the filling.
Cooling too much will cause the cake to crack.
Loosen edges of cake and fill with whatever you like.
Loosen edges of cake and fill with whatever you like.
This cake is very spongy and can/will absorb fillings that aren't stiff.
Roll long side, peeling parchment as you go.
Serve immediately or cover with plastic.
Can be refrigerated for up to 24 hours.
If refrigerated, let come to room temp before serving.
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