Archive for Swiss Rolls

Chocolate Swiss Roll

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Chocolate Swiss roll

4 Egg yolks (I used 65g eggs)
35g corn oil
40g full cream milk
1 tsp Vanilla Extract
60g Cake Flour
10g Cocoa powder

4 Egg Whites
70g Castor Sugar

Whipped non dairy cream for filling

Method:

Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and cocoa powder and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square) Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

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Thai Milk Tea Swiss Rolls

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Thai Milk Tea Swiss Rolls

4 Egg yolks (I used 65g eggs)
35g corn oil
40g  Thai Milk Tea
70g Cake Flour + 1 teabag milktea (2.5g)

4 Egg Whites
70g Castor Sugar

Thai Milk Tea preparation ~ you only need 40g:-
50ml hot water
2 Thai Tea Bags
2 tsp condensed milk

Whipped non dairy cream for filling

Method:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk and stir. Cool before use. Measure out 40g for the recipe.

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Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil and milk tea. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold in 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion until complete.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square). Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

 

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Blue Pea and Pandan Swiss Rolls

Blue Pea Flavor

4 Egg yolks (I used 65g eggs)
35g corn oil
20g coconut milk
20g Concentrated Bluepea juice
1 tsp Vanilla Extract
70g Cake Flour

4 Egg Whites
70g Castor Sugar

Whipped non dairy cream for filling

Variation: replace 20g bluepea juice with pandan juice.

Method:

Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, bluepea juice, coconut milk and vanilla extract. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square) Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

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This pic has been edited as I love the stronger blue hue !

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Basic Swissroll with Jam

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Basic Swissroll with Jam

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Cake flour
20g castor sugar

5 Egg whites
60g Castor Sugar

IMG_4093.JPGMethod:

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and and salt together.  Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan (I used 9″x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack  above the centre rack, at 185C for 15 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

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Pandan swissroll with coconut/caramel

Pandan Swissroll with coconut/caramel filling

(cooked dough method)

Ingredients:

5 Egg yolks
50g coconut oil or any vegetable oil
20g sugar
75g fresh pandan juice
80g Cake flour

5 Egg whites
10g corn starch
60g Castor Sugar

Method:

Heat up the oil until warm, add the cake flour and cooked into a dough and allow to cool slightly before whisking in the yolks. Add the pandan juice and 20g sugar and mix until smooth. Set aside.

Mix corn starch with sugar. Beat the egg whites till foamy, add in the sugar mixture gradually and beat till firm peaks.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 160C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

For the filling, mix coconut with caramel and spread on the cake. Pipe on a layer of whipped cream and roll up. Chill a couple of hours before slicing and serve.

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Banana in a swissroll

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To bake the swissroll you need:-

3 eggs (65g)
50g caster sugar
50g cake flour

Method:

Line a 28 x 28cm baking pan with parchment paper. Preheat oven to 180C. Middle rack.

1. In a mixing bowl, beat eggs lightly then add sugar. Place the bowl on top of a bowl of hot boiling water. Whisk with handwhisk until the eggs are warm then start whisking the eggs with a hand mixer with high speed until light and fluffy.
2. Sift in the flour in 3-4 portions and gently fold into the eggs mixture until well mixed. Do not over mixed!
3. Pour into prepared pan and tap a few times to remove big bubbles and also to even out the top.
4. Bake for 20 minutes or until golden. Remove from pan and allow to cool before removing the paper.

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Prepare caramel:

50g sugar
50g whipping cream

Heat up the sugar to caramelize then pour in the cream. Careful as the mixture will bubble up furiously when cream is added! Remove from heat and keep stirring until smooth. Allow to cool before using.

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Prepare the whipped cream:

120g of bettercreme – whip up until firm.

To assemble:

Peel off the lining from the cake and spread a layer of whipped cream and arrange a roll of bananas on one end. Drizzle caramel on top of the bananas, then roll up the cake, using the paper to help you as you roll.

Chill in fridge for a couple of hours before slicing.

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Vanilla Swissroll with Nutella

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IMG_9311.jpgVanilla Swissroll with Nutella

5 nos Egg yolks
1tsp Vanilla Extract
50g Oil
50g milk
80g Cake flour

5 nos Egg whites
60g Castor Sugar

Method:

Mix egg yolks, oil and milk together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 150C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

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