Winnie the Pooh:
Honey Swiss Roll

For Decoration:

  • Nuts(e.g. Almonds, walnuts, hazelnuts)(for decoration)

  • Leaves(e.g. Mint leaves)

  • Berries(raspberries[if not, then blueberries])


Ingredients:

For the Honey Swiss Roll:

  • 8 large eggs - room temp

  • 201g granulated sugar

  • 6 tablespoons honey

  • 0.5 teaspoon baking soda

  • 187.5g all-purpose flour

For the Honey Filling:

  • 250g unsalted butter

  • 140g caster sugar

  • 4 tablespoons honey

For the Chocolate Ganache(For Frosting):

  • 453.59g bittersweet or dark chocolate, chopped

  • 2 tablespoon unsalted butter, room temperature

  • 2 teaspoon pure vanilla extract

  • Pinch of salt

  • 360g heavy cream

Method:

Making the Roll

  1. Preheat the oven to a 177°C. Line a large baking sheet with parchment paper and set aside.

  2. In a small bowl, microwave the honey for 40-60 seconds until it starts bubbling and rising. As soon as you take the honey out of microwave, stir in the baking soda until mixture is fluffy (it will rise). Set aside to cool and stir occasionally while you prepare the next step.

  3. In a large bowl, using a mixer, beat 8 large eggs and 201g of granulated sugar on high for 8-10 minutes until eggs are light in color and fluffy. Add the honey mixture and beat on low for 30 seconds.

  4. Sift the all-purpose flour in thirds into the batter, whisking gently by hand using a whisk or fork until flour is incorporated and no lumps of flour remain. (Do not over-mix or you will deflate the batter and the cake texture will turn out rough).

  5. Pour all the batter at once into the prepared baking sheet and level to the edges with a spatula. Bake for 13 mins, until the toothpick inserted comes out clean. Remove from oven and right away run a thin edged spatula around edges of your cake to loosen from baking sheet. While cake is hot**, invert it face down onto a clean piece of parchment paper. Remove parchment paper from the bottom of the cake and roll cake into parchment paper. Let cool to room temp (30-60 mins).

Making the Honey-cream

  1. Using electric beaters, beat butter, sugar and honey in a small mixing bowl until light and creamy. Remove bowl from electric mixer.

  2. Cover mixture with cold water, swirl water around and pour off.

  3. Beat mixture again with electric beaters for another 2 minutes. Repeat this process six times until the cream is white and fluffy and the sugar has completely dissolved.

  4. Carefully, unroll cake and loosen from parchment paper. Put dollops of frosting over the surface and spread evenly to the edges. Roll the cake tightly in the same direction you rolled it the first time. Slice off the edges - to make it pretty.

Making the Chocolate-ganache Frosting

  1. In a small heatproof bowl, combine chocolate, butter, vanilla and salt.

  2. In a small saucepan, heat the heavy cream over low heat until you see the edges start to bubble. Remove from heat and pour over the bowl of chocolate mixture. Let sit for 5 minutes, then stir until completely combined and smooth. Set aside to cool (or place in the fridge until you're ready to use it - you'll just need to give it a stir once you take it out before you can frost the cake).

  3. Then, apply the ganache onto the rolled swiss roll and spread evenly, adding wood-like markings with a knife

  4. Decorate with your choice of berries, nuts, etc and complete.

Science of Cake! (Creaming Method) :

  • Sugar and fat are blended together and then creamed by adding mixing (sugar-shortening method)

  • During the creaming small air cells are formed and incorporated into the mix

  • This causes the mix to become larger in volume and softer in consistency