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), 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.

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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10 Comments »

  1. Bravucon said

    Looks really Yummie! Nice Cake!

    Like

  2. Jean Fu said

    Hi ! Jeannie
    Good Day !
    May I know how you make the cream cheese for your Swiss Roll pls ?Thanks n Have A Great Day !

    Like

    • jeannietay said

      It’s not cream cheese, just whipping cream

      Like

  3. Elly said

    Hi Jeannie, where did u buy the valrhona cocoa powder?

    Like

    • jeannietay said

      If you are in KL, can get in City Bakers

      Like

  4. Flory pera said

    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

    • jeannietay said

      Use the microwave to heat oil for 30 seconds will do.

      Like

      • Flory pera said

        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

  5. Irene lim said

    May I know why my batter is watery?

    Like

    • jeannietay said

      Over mix or meringue is not stiff enough

      Like

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