Spiderweb Swiss Roll Cake / كعكة ملفوفة - CookingWithAlia - Episode 402

Easy Swiss roll cake recipe with super cool designs!!! WRITTEN RECIPE: http://goo.gl/uPdgoi Batter for the pattern: 1 large egg 2 tablespoon (24 grams) sugar 1/3 cup (42 grams) all-purpose flour 1 tablespoon (14 grams) butter (melted) Orange food coloring Batter for the Cake: 4 large eggs 1/2 cup (100 grams) sugar 1/4 cup (57 grams) butter, melted 1/2 cup (63 grams) all-purpose flour 1/4 cup (30 grams) dark cocoa powder Step 1 - Making the cake design batter: 1- First, let’s make the cake mixture that we will use for the designs. Melt the butter. 2- In a medium bowl mix together flour, sugar, and 1 egg. Add the melted butter and continue mixing until you get a smooth batter. 3- Add the colorant of your choice – I am going for orange, it’s Halloween after all! 4- Pour the batter in a piping bag and cut a small hole into the tip of the bag. Step 2 - Making the design: 1- Now the fun part! Lay a design template onto the baking sheet and cover with parchment paper. I am going for spider webs, but you can go for scary cats… be creative! 2- Following the template, pipe the selected design onto the parchment paper. 3- Place the baking sheet into the freezer and start making the cake batter. Step 3 - Making the cake batter: 1- In a large bowl combine the eggs and sugar. 2- Beat on high speed with an eggbeater for around 5 minutes until you get a thick whitish mixture. 3- Sift 1/3 of the flour into the egg mixture and slowly fold within the batter using a spatula. Add a bit of melted butter. Mix. 4- Sift the cocoa powder into the batter. Mix. 5- And continue adding the flour and melted butter alternatively, mixing slowly until everything is incorporated into a smooth chocolaty batter. Step 4- Baking the cake: 1- Remove the baking sheet from the freezer and take away the template. 2- Carefully spread the chocolate batter over your design. 3- Bake in a pre-heated oven to 400 F / 200 C for around 8 minutes – the surface of the cake should not be sticky anymore. But be careful – do not overbake this cake. Step 5 - Rolling the cake: 1- Remove the cake from the baking pan, and lay another piece of parchment paper on top of it. 2- Flip the cake, and carefully remove the parchment paper where it baked. Check this out! Our designs look awesome! 3- Now lay nother piece of parchment paper on top of the design and flip the cake again. 4- Remove the parchment paper that was covering the lower surface. 5- Gently roll the cake with the latest parchment paper until you reach the end. 6- Let the cake rest on your kitchen counter for 1 hour or so until it’s completely cooled down. Step 6 - Making the filling: 1- Now, let’s make the filling! All you need is some cold heavy cream, powdered sugar, and vanilla paste. 2- Beat on high speed with an eggbeater until you get a thick whipped cream. Step 7 - Assembling the cake: 1- Time to assemble our cake. Gently unroll the cake, and with a sharp knife cut the edges of the longer sides of the cake to get an even shape. 2- Spread the whipped cream over the inside of the cake. Starting from the edge, roll back the cake like a carpet. 3- Wrap the cake in plastic and place in the fridge for at least 2 hours before serving. Bon appetit!