>> Sunday, May 24, 2009
Swiss roll, does take a lot of practice. It does look simple, but it's the one with the most effort I've put in so far. Cheesecakes, Orange cakes, Butter cakes, even egg tarts couldn't beat the difficulty of making this Swiss roll. But I was determined not to give up. It did encourage me a little, every time I said, "Mum, I'm going to try Swiss Roll again" I'm actually a bit scared because I don't want to say that "I failed for the .. ++ times"
On my first attempt, I just grabbed a recipe online, and tried my green tea Swiss roll. I failed miserably. I deflated the batter while I was folding in the beaten egg whites. It baked into a rubber-like texture. I've gotten over it and threw it away.
My second attempt was right after. I was sure not to deflate the batter this time. Then I realize something was definitely wrong with the recipe. The cake was very dry. As I roll it, it broke into pieces! My red bean paste and my ingredients were all wasted. No Swiss Rolls for the day.
The third attempt was not quite there. I searched for another recipe, and decided to make one which separates egg yolks and egg whites. The methods mentioned in the recipe was not very clear, so I wasn't sure to fold in the dry ingredients or to beat with an electric mixer. I just folded it in to be safe. It turned out to be an egg roll.
The fourth attempt was just there. I passed =) I was suppose to beat the eggs and the dry ingredients with the electric mixer. There was one point, it was skinless. The skin was stuck to my waxed paper. I think I might have taken it off too soon before it cooled. Not really sure. I will find out about it when I make my next Swiss Roll. I was suppose to bake a green tea and red bean one =)
Jam/Jelly Swiss Roll Recipe
This recipe requires to separate egg yolks and egg whites. With these detailed steps, you cant go wrong! =)
Preheat Oven : 190°C
Prepare time : app. 15 mins
Baking time : 10-15 mins
Pan size : 8" square pan
3 egg yolks
50g cake flour / superfine flour
10g corn flour
1/4 teaspoon baking powder
3 egg whites
40g of sugar
Could always be replaced with whipped cream with any flavour preferred. You could also line your favourite fruit in the middle of the roll.
(1) Beat the yolks with an electric mixer in medium speed. Gradually add in sugar. Blend in oil and milk. Continue to mix until a pale yellow batter is formed. Add in sifted cake flour, corn flour and baking powder.
(2) Beat the egg whites in another bowl with high speed. Gradually add in sugar and mix until it is at soft peaks.
(3) Spoon half of the egg white batter into (1). Fold in slowly. Add the remaining mixture together. Be careful not to deflate the batter.
(4) Pour the batter into a tray lined with parchment paper and spread it evenly along the sides.
(5) Quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top.
(6) Dust a clean towel with sugar. Once the cake is removed from the oven, place the cake with the parchment paper on another tray.
(7) Cover the cake with the towel and put another tray on top of the cake. ( I just used another waxed paper instead of a towel dusted with sugar)
(8) When it is warm, remove the parchment paper and roll the cake with the towel and continue to leave it to cool.
(9) When it is cooled completely, spread jam evenly on the inside and roll the cake tightly.
(10) Chill it in the fridge for 15mins.
A clearer version for this recipe.