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Piano Swiss Roll 🎹

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Inspired by your piano journey and dedication, this Piano Swiss Roll is a tribute to all the moms who persistently support their children’s passions. Whether you’re a piano enthusiast or just love beautifully crafted cakes, this Swiss roll is sure to delight.

Recipe (Tray Size: 11×11” / 28x28cm)

Drawing Batter:

  • 15g water
  • 8g oil
  • 20g cake flour
  • 1 egg yolk
  • 1 tsp cake flour (for one part of the batter)
  • 1/2 tsp dark cocoa powder (for the other part of the batter)

Meringue:

  • 1 egg white
  • 1/2 tsp corn flour

Main Batter:

  • 7g cocoa powder + 15g hot water
  • 40g milk
  • 40g oil
  • 60g cake flour
  • 4 egg yolks
  • 4 egg whites
  • 55g sugar
  • 5g lemon juice

Method

  1. Prepare the Drawing Batter:
    • Mix 15g water, 8g oil, 20g cake flour, and 1 egg yolk until smooth.
    • Divide the batter into two equal parts. Add 1 tsp cake flour to one part and 1/2 tsp dark cocoa powder to the other.
    • Beat 1 egg white with 1/2 tsp corn flour until firm peaks form.
    • Fold half of the meringue into the plain yolk batter and the other half into the cocoa batter.
  2. Draw Piano Keys:
    • Preheat the oven to 170°C (340°F).
    • Draw black piano keys with the cocoa batter and bake for 1 minute.
    • Draw white piano keys with the plain batter and bake for another 1 minute.
    • Remove from oven and set aside.
  3. Prepare the Main Batter:
    • Mix 40g milk and 40g oil until combined.
    • Add 60g cake flour and mix well.
    • Mix in 7g cocoa powder (dissolved in 15g hot water) and blend thoroughly.
    • Add 4 egg yolks and mix until smooth.
  4. Prepare Meringue:
    • Beat 4 egg whites with 5g lemon juice until frothy.
    • Gradually add 55g sugar in three parts, beating until the meringue reaches firm/medium peaks.
  5. Combine and Bake:
    • Fold 1/3 of the meringue into the yolk batter.
    • Gently fold the remaining meringue into the batter.
    • Pour the main batter over the pre-drawn piano keys and spread gently.
    • Bake at 170°C (340°F) for 18-20 minutes.
  6. Cool and Roll:
    • Allow the cake to cool completely on a rack with the piano key side facing up. Cover loosely with parchment paper.
    • Spread your favorite filling over the cooled cake.
    • Roll up the cake carefully and slice.

Enjoy this beautifully crafted Piano Swiss Roll and celebrate the dedication that went into both the music and the baking!

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