Hurricane Swissroll

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These are all from one swiss roll
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for this design, remove 1/3 batter and add 1.5 tsp of bamboo charcoal powder, mix and set aside. Divide balance into 3 portions and add different colors to mix. Gently scoop in to form 3 line side by side then scoop in the charcoal layer to cover before drawing the lines, starting from long side followed by shorter side and roll up from the short side in order to get this effect.

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Two cakes prepared exactly the same except drawing of the lines started in different directions. See the first picture for result. Always roll  parallel to the last drawn lines.
Hurricane Swissroll

Recipe adapted from EnneTy’s Pandan Swissroll

Ingredients:

4 yolks
75g Cake flour
40g vegetable oil
35g sugar
60g milk

4 egg whites
35g sugar
1/4 tsp cream of tartar

1 tablespoon of Valrhona Cocoa powder

For Lavendar version, omit the cocoa powder and add 2-3 drops of color gel into 1/3 portion of the final batter

Pan: 9″x 11″

 

 

 

 

 

Method:

Preheat oven to 170C. Use middle rack. Line pan with baking paper.

1. Heat oil to 70C then pour in the flour all at once. Stir until smooth then add the milk followed by egg yolks and sugar. set aside

2. Whip meringue to very firm peak then fold into the egg yolk batter in 3 portions. Remove about 3 tablespoons of the batter and sift in the cocoa powder to mix until smooth (this is to lighten up the batter before adding more). Add until about 1/3 more of the batter and fold gently to mix until even.

3. Pour the original batter into the pan and smoothen the top. Gently scoop the cocoa batter on the top of the original batter and make sure the surface is covered evenly.

4. Using the end of spatula (the handle part) or the back of a spoon or fork,  slowly draw very close lines horizontally from one end to the other, to and fro, without lifting the spatula. Repeat the actions vertically. When completed, give the pan a few taps to remove bubbles.

5. Bake in preheated oven for 20 minutes then rotate inside out and continue baking another 3-5 minutes.

6. Slide the cooked cake on to a rack then cover with a clean piece of grease proof paper and invert on to the still warm inverted pan. Roll up the cake while still hot and transfer to cooling rack.  NOTE: To get the hurricane effect, roll parallel with the last line drawn. For example, I started my drawing with the long side (horizontally) then draw the short side (vertically), I have to roll from the short end.

7. Prepare your filling. Slowly unroll the cake as much as you can. Do not force it to flatten completely or it will break. Re-roll the swissroll back and chill for a few hours before slicing.

Enjoy!

 

 

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44 thoughts on “Hurricane Swissroll

  1. Flory pera

    Jeannie Tay astăzi vo-i încerca din nou
    Această minunăție de Swissroll. 😙
    Sper să reușesc să-l rulez, aș vrea să nu-l m-ai rup.
    Cu uleiul va fi o problemă, nu am un termometru de bucătărie.
    Aceste frumuseții de Swissroll mă încîntă 😊Mulțumesc pentru
    că îm-i dați voie să vizionez totul.

    Like

      • Flory pera

        Mulțumesc mult, sunteți o scumpă. Abia astăzi am reușit un
        Rolls care nu sa facut bucăți, și asta datorită sfaturilor D.V.S.
        Sunt fericită, vă înbrățișez cu drag.

        Like

  2. Sheree

    The cake roll is too pretty to eat! I would like to try this for my daughters wedding shower. There are 35 invited, How many will I need to bake?

    Like

  3. Mitch

    Normally I delete anything with metric measurements , however this recipe looks intriguing . Please do a video for this recipe as some of the instructions are not quite clear . Looking forward to your video !

    Like

  4. Linda

    This is just awesome! I’d love to have a try but as Mitch said – some of the instructions are not that clear. I went on your Facebook page but the video is not showing how to make this, just finished ones. Do you have a video anywhere showing how to actually make this? It is fantastic and different to anything I’ve ever seen!

    Like

  5. christinetan61

    Hi Jeannie, sorry, another question – I’ve roll the swiss roll together with parchment paper while hot and unroll after cool for cream. But the “skin” will stick to the parchment paper when unroll or rolling back after spreading cream, pls advise how to avoid this happen. Your swiss roll look so perfect without “skin” peeling 🙂 oops…. the texture of your swiss roll is very good ! thanks

    Like

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