>> Friday, April 30, 2010
It has not been easy picking up courage to make swiss rolls again after countless times of failing. It's either they came without the skin, or they were too dry, or sometimes they just looked really ugly. The trick is to leave it in the oven till the surface has browned completely yet not dry. I personally think the separating egg method would give a softer cake compared whisking whole eggs together, from what I had done comparing the blueberry swiss roll and the chocolate log. Little work goes a long way.
These days I've been doing pretty much thinking. While I am still waiting for my results, there's nothing much I can do about it. Someday, I might realize the decision I have made was wrong or even regret it. Or maybe I would be proud of the decision I have made. I can't tell the future. It just felt the right thing to do now, and since I have decided my path, I shouldn't be afraid to face it. Mum had always let me make my own decisions, where I always bare the consequences of my own. It's the same this time.
Chicken Floss Swiss Roll5 egg yolks
39g salad oil
15g caster sugar
2g baking powder
78g cake flour/superfine flour
5 egg whites
0.4g cream of tartar ( I used 1/4 tsp)
Toasted White Sesame Seeds
MayoMethod:Preheat oven at 175C.
Line two shallow trays with parchment paper.
Sift cake flour and baking powder together.
In a medium bowl, whisk egg yolks, salad oil and milk together until slightly pale in colour and well blended.
Add in 15g caster sugar and salt. Add in sifted ingredients and whisk until incorporated.
In a clean large bowl, whisk egg whites at high speed till you see bubbles. (Make sure the bowl is clean, not a single drop of water, oil or egg yolk in it).
Add in cream of tartar and continue whisking at high speed.
When you see patters, layers of white cloud-like texture gradually add in 65g of sugar.
Keep whisking until egg whites reaches it's stiff peaks.
When you lift up the whisk, the eggs would remain upright, that's when it is done.
Put on low speed and continue to whisk for a minute or less just to stabilize the air bubbles.
Over whisking might cause cake to be dry so do not over do it either.
Fold 1/3 of the egg whites into the egg yolk mixture using a spatula.
Whisk until blended then gradually pour the mixture back into the egg whites.
Fold in very gently and make sure not it does not lose too much of it's volume.
Pour onto prepared pans, using a spatula push batter into the edges and form an even surface.
Don't panic if you can't get it even, it will eventually flatten once it's cooked!
Wipe off excess moisture of spring onion with kitchen towel.
Sprinkle spring onion and toasted white sesame seeds on the top of the batter.
Give the pan a shake, left to right. Tap the pan on the table to release bubbles.
Bake for 12-15mins or until the surface starts to brown.
Turn heat to 190C and bake for another 3-5mins until surface turns fully brown.
Remove it from the oven and let it cool in the pan. (Don't forget to bake your second one!)
When the pan is cool enough to be touched, invert the cake onto another clean baking sheet.
Being the typical me, I spread a very stingy portion of mayo onto the surface of the cake.
Also, because my god sister warned me so that too much mayo would make the cake very 'geli' (disgusting) and would cause the cake to moisten, so being stingy is good.
Sprinkle over chicken floss and more spring onion! (Please be very generous on the spring onion, you can skip sesame, but don't skip spring onion. It gives the cake the kick!)
Roll it up with the help of a rolling pin behind the baking sheet.
Enclose the sides with a touch of mayo.