- Hey, I'm John Kanell, and
today on "Preppy Kitchen" we're making the most
delicious Swiss roll ever. So let's get started. First off, set your oven
to 350, nice and toasty. We want to separate four
large room temperature eggs, and it is important to not
get any yolks in the white. So, I'm separating these
into two separate bowls, one at a time. My yolk goes in one bowl and
the egg white goes in another. You can use a hand mixer
for this by the way, you don't have to use a stand mixer. I'm very proud of myself
for not mixing this up. You know, if we're separating
egg whites into a bowl, we're gonna be whipping them up into a delicious meringue, and that meringue has millions
of little bubbles in it which will expand and puff our cake up. Grab your stand mixer
and a whisk attachment, or your hand mixer, if you're doing that. And we're gonna add 1/4
cup of granulated sugar and whip this on high
for about five minutes. That'll puff things up really nicely. Sugar goes in, mixer increased to high. While that mixes up, grab
your 12x17" sheet pan, add some butter to the bottom. (host singing) Add some parchment paper right on as well. And we're also gonna
grease the parchment paper. We want to release
really nicely with this, and not have anything sticking. Buttery fingers, but that's okay. This is a really beautiful peak right now. So stiff, really nice. This is gonna get folded into our batter and make everything lovely. But for now, set this
aside, it's time to deal with the egg yolks and
the rest of the stuff. The stuff. It's time to deal with the egg yolks and our remaining ingredients, stuff. Now, to my egg yolks, I'm adding in the
remaining 1/2 cup of sugar, that's 100 grams. 1/4 cup of vegetable oil,
I'm guessing that's 60 mils. 1/4 teaspoon of salt, in
you go, a little contrast. Two teaspoons of vanilla for
a little bit of extra flavor. We're gonna whip this up for two minutes until
it is light and fluffy, and then we'll add the
remaining ingredients in. You wouldn't want to add
the flour in right now 'cause it would overmix. (host humming) Pop that on, two minutes on high. (mixer whirring) (host mimics whirring) That looks great, a beautiful,
light, pastel lemony color. Now, I'm just gonna measure
this out in a separate bowl, if you could dump it in if you wanted to. I want 1/2 cup or 60 grams
of all-purpose flour. I would've used so much flour if I just scooped it up like that because this quarter cup
scoop, scooped 48 grams. That's crazy. Anyways, I also want 1/4 cup,
or 25 grams of cocoa powder. Oh, I'm using, I'm using Dutch processed, which is a beautiful dark and has a fudgey color and texture to it. You could use natural cocoa
powder if you want it. Finally, to help our egg whites out, 1/2 a teaspoon of baking powder. So what I'm gonna do now is sift this into the bowl directly. You always wanna sift things like this because cocoa powder is
so lumpy, it just is. There's a lot of fat in it
and it just tends to clump. I'm gonna mix this on low
until it is just combined. If you went high, cocoa
powder everywhere, a mess, you're coughing, don't do it. While that mixes, grab your egg whites. We're gonna fold this in and make the most amazing cake ever. I haven't even told you, this is one of my all-time favorite cakes. It's so light and creamy, but rich and decadent
and soft and amazing, you're gonna lose your
mind, gonna lose it. So every year for my
birthday, I have my mom, if she's in town, make me a basic, not decorated version of a Buche de Noel. So it's the Buche de Noel
recipe from Christmas, and we just do it plain
and it's my birthday cake. Maybe some raspberries or
strawberries on the side. It's basically a Swiss roll. It's like an alter, like a
slightly different Swiss roll, because a Swiss roll is
filled with whipped cream. And the way my mom makes my birthday cake, it's filled with whipped cream, flavored with espresso powder. So it's a coffee whipped
cream in the middle. Ah, it's so good. This is fudgey and amazing. I'm gonna fold the egg whites
in, in several batches. The first batch is sacrificial. You will lose so many bubbles, but it'll really lighten the mixture up. So, three batches, plop
that in and we're gonna fold which means you're
scraping the bottom down and then cutting through the middle and repeating that. So you're basically mixing
gently so you don't pop all of those meringue bubbles. But like I said, you're gonna pop a lot of
them in his first batch. The first batch is sacrificing itself so the next batch can go forward and maintain its light texture. And you wanna mix until you
see almost no streaks of white. So it'll take a minute or two of folding, but it's really relaxing and
it's kind of mesmerizing. (upbeat music) So you can see it really disappears, it's cut through the middle, and you're breaking this massive cloud into little, beautiful,
floating islands of meringue. This cake just disappears into your mouth and all of a sudden you're like,
"Oh my gosh, it's all gone, what happened?" I don't know what happened. That's basically all folded, look at this. See, it's like a steady drizzle almost. It's really gotten more slack, and there is so much more
volume to this batter. Transfer this to your prepared pan. Look at that. Now, use an offset spatula
to gently spread it out to the edges. And yes, it's like paper
thin, but that's fine. This is almost the trickiest part because you really wanna make sure you have a nice, even layer so try not to have any hidden mounds. This bakes up so quickly, there's really no time to
self level in the oven. This paper thin layer is ready to go into the oven, 350 for 12 to 15 minutes or until that center is springy
to the touch, in you go. While our cake's baking,
grab a smooth kitchen towel, not like a terry cloth
one with a ton of texture, and we're gonna dust it pretty generously with cocoa powder here. This is what we're gonna
roll the cake up in, so don't choose your very
favorite fancy kitchen towel because cocoa powder is
not the easiest to get out. Just dust, dust, dust. If you've ever made a roll cake, you know we roll either,
usually in powdered sugar, but for a chocolate one, we're
gonna roll in cocoa powder. Okay, and now all you have to do is wait. I will tell you, in the next
step, you gotta move quickly, you cannot do half measures, you're gonna confidently plop that cake right onto here with, like, one motion. Don't try and do it halfway, 'cause then you could break
the cake, or no, just boop. Be confident it'll all work out. It might be a little bit
messy, so wear an apron. Okay, my cake is hot out of the oven. So, so amazing, the smell, but no time to talk about that. Grab a little knife and
run it just along the edge to make sure nothing's stuck. And now, I can't touch
this, it's burning hot. This baked for, like, 12 1/2 minutes. By the way, if you over bake your cake, it will crack when you
roll it, and that's sad. Okay, so here's the
moment we talked about. With confidence and joy in your heart, (pan slams) but then it stuck, it's so hot. So now pry this off. I just got these sheet pans,
they're really, really nice, but they're the heaviest
things I've ever lifted in the kitchen. Okay, there we go. Lift that paper off the top. Amazing. Starting at the short end, we're
just going to roll this up, so roll, roll, roll. Tight, but not too tight. You don't wanna, like, crush the cake, you just wanna roll it out,
and now it's gonna set. And as you know, cake will
firm up a bit as it cools. So, while this is rolled, it'll come to room temperature slowly and it'll remember its shape. It'll have cake muscle memory. Then we can unroll it, roll it back up. It'll be a beautiful,
delicious, amazing spiral. And to help things along, just pop this onto a wire rack, and that way it has a little
bit of airflow underneath. This needs to cool for about two hours. Towards the end of that, we'll make our whipped cream and ganache. I'll be back with editing. (host chattering) No, no, no, no, no, no, no, no. (light jazz music) I'll be back with the magic of editing. (people laughing) Oh dear. It might have cracked a
little bit when it fell, so I did make a new batch of batter. I just want to tell you,
it only took 10 minutes to make the whole batter
when I was just, like, trying to hurry and not talking to camera. So if you ever wondered
like, "Hmm, this looks nice, How long does it actually take?" 10 minutes just to make
it if you're just going. (fingers snapping) And then I can still eat the other one, it'll just be a secret cake. A secret cake. Cake number two is basically cool. So right now we're gonna make our filling and the ganache at the same
time and assemble this cake. It's so quick and easy. 1 1/2 cups, or 360mL of cream, heavy whipping cream, mind you. One teaspoon of vanilla, and 1/4 cup of powdered sugar. Mix this up, start on low
and then work to high. And while that's just getting started, I measured out 3/4 of a cup
of semi sweet chocolate chips and 1/2 cup of cream. This is gonna go into my
microwave to scald, so hmm, maybe about 50 seconds in the microwave. Don't overmix your whipped cream. Okay, move it up to high. (upbeat music) Okay, as soon as my whipped cream starts leaving noticeable
trails in the mixer, I'll stop. This is nice, like, this is a
nice, soft, almost right peak. Just finish it off by hand, and that way you know it's gonna
be the perfect consistency. The cream should be on the firmer side, but you don't wanna curdle it
and turn it into sweet butter. (timer beeping) The cream's ready. Here we go. That's a nice, like,
substantial stiff peak. And we're using powdered sugar 'cause it often has corn starch in it which can kind of firm things
up a little bit as well. (whisk rattling) Excellent. That is ready. I'm gonna check my cream right now. 55 seconds in the microwave, my cream is really hot and steamy. I'm gonna pour this
over my chocolate chips and just let that stand
for about 10 minutes. That's about as long as I need to fill this cake and get it all set up, so it's gonna workout just fine. Carefully unroll your cake. And full disclosure, once again, I sped up the cooling process
by putting it outside, it's a really cold day. Look at that. See how that's not cracked? It's just keeping its shape, beautiful. Who has been eating
whipped cream off camera? I have no idea, hmm. Plop all this cream out. Look how beautiful that is, oh my gosh. All right, spread this
into a nice even layer and get it right into the curl
on the inside of the cake. We're gonna roll this up now. You wanna be gentle with
the roll at the beginning. So, there we go. And we're gonna lift it off
like this, just lift and roll. Just like that, perfect. You're gonna carefully
transfer this onto a wire rack. Now we're gonna get our
chocolate ganache together, but just wash your hands first. I'm gonna add a teaspoon of oil in here. If you wanted to, you
could use coconut oil, this is a veggie oil. Stir this together, and hopefully it all stirs nicely. (host whistling) 'Cause it looks horrible,
it looks horrible, but then look, it's nice
and silky and amazing, it just might have a few lumps. While my ganache cools just a bit, it's a little thin right
now, I'm using a brush. And as an optional step, just dusting off some of
the extra cocoa powder. Now for the fun part, we're gonna spoon the
ganache all over the top. Ooh, look at that drizzle. And just to get nice coverage. You can use the back of
your spoon for the sides, but expect some to drip down. That's just how it works. You can let this set up in the
fridge before you slice it, or if you're adventurous like me, try and transfer it while it's wet, let's see how that goes. It's like I do this for
a living. (laughing) Okay, now it's ready to serve. Mm, oh my God. You don't understand
how delicious this is. The whipped cream is like
a light beautiful cloud enveloped by soft and silky chocolate, topped with that decadent
ganache, it is amazing and I'm going to eat all of this. Oh my gosh, I hope you get a chance
to make this recipe. And if you like this video,
check out my chocolate playlist.
