Posts Tagged swissroll

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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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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Vanilla swissroll

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IMG_7660Miki Mak’s recipe from her blog, Miki’s Food Archives

My modifications in pink:

(A)

4 Egg Yolk (I used 65g eggs)
33g (35g Corn Oil)
40ml Fresh Milk
1/2 tsp (1 tsp) Vanilla Extract
67g (70g) Cake Flour

(B)

4 Egg Whites
80g  (70g) Castor Sugar

Whipped cream for filling (topping cream with cocoa powder)

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Method:

Preheat oven 180’C. (Smeg oven preheated to 160C 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 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 baking tray (28cm/ 11″ x 35cm/ 14″)(I bake in a 11″ x 9″ tray and balance batter in 2 paper cups). 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 13-15 minutes (Using Smeg oven, I bake at 160C for 30 minutes) 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 the parchment paper and allow to cool completely before unroll the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

There’s a video in Miki’s blog showing how to roll the warm cake, so do visit her blog to have a look.

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