Monday, June 13, 2011

Lemon Curd Filled Swiss Roll

This is my third attempt I think on making swiss roll.  I  have finally figured out a perfect recipe and I have tried it twice and it came out perfect and spongy.  It was also very easy to roll, probably due to the cornstarch used in this.  This is a go to swiss roll recipe...

This time I am filling the swiss roll with lemon curd and whipped cream.  I made the designs by adding little brown color to about 3 tbsp of batter and drawing lines on top of the batter. Then using a toothpick slowly pull down to create a web effect. Hopefully this explains...

Source: Jo's Deli


30 gm cake flour
30 gm cornflour/cornstarch
1/2 tsp baking powder
1/4 tsp salt
25 gm vegetable oil
10 gm milk
1/2 tsp vanilla
3 egg yolk
70 gm sugar

3 egg white
1/4 tsp cream of tartar


3 tbsp lemon curd
3/4 cup heavy cream
1 tbsp confectioner sugar

Whip the heavy cream, sugar and lemon curd together and leave it in the refrigerator to use later.


  • Preheat oven at 350 degrees F. Prepare a lined and greased swiss roll pan.
  • Beat half of the sugar in (A) and egg yolks with a hand whisk in a mixing bowl until creamy. Add vanilla essence, corn oil and milk and mix well.
  • Sift cake flour, cornflour and baking powder into mixture in (2) and fold till well combined.
  • In another clean mixing bowl, whip egg whites and cream of tartar until foamy. Add the remaining sugar from (2) and continue to whip until stiff peaks form.
  • Take 1/3 of egg whites in (4) and fold into the egg yolk mixture in (3). Pour all this combined mixture into the remaining 2/3 of whipped egg whites. Gently fold the egg whites into the combined mixture.
  • Pour and spread mixture into the prepared pan. Bake at 350 degrees for 20 minutes or till light brown and springy to touch.
  • When cake is done, immediately remove the lining paper and let it cool on wire rack.
  • When the cakes are cool, place the cake on a piece of large lining paper. Trim the edges and cut a few shallow slits at one edge of the cake (to make rolling-up easier).
  • Spread the cake with raspberry jam. Using lining paper as a guide, roll up the cake from the stripped edge. Stand the swiss roll, rolled in the lining paper, for at least 30 minutes to make sure that the swiss roll will not unroll later. Serve.


    General rule of all chiffon cakes or swiss rolls

    General rule of all chiffon cakes - In Step (5), 1/3 of egg whites are folded first to lighten the egg yolk mixture. Pouring egg yolk mixture at once will deflate air bubbles created in the egg whites. This step also prevents excessive folding, which also deflates the precious air bubbles.
    Do not leave the cake too long after it has completely cool. The cake will become too dry and break during roll up.
    The addition of cornflour is to prevent the cake from breaking up when it is rolled.
    Remove the lining paper as soon as the cake is removed from oven. If not, moisture will be trapped in the cake, results in wet, damp texture.
    All ovens vary and so, cooking temperature is approximate only. Adjust your oven temperature and cooking time so that the cake is not overcooked. An overcooked cake is hard and difficult to roll.
    The purpose of drawing a few strips at one end of the cake is to ease the rolling of the edge.

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