Strawberry Swiss Roll

I used one of my old swiss roll recipe.  Moist and delicious.  Filling is whipped cream and strawberry

Purple Yam / Ube Swiss Roll

This is the second attempt I am using rice flour with cake flour for my swiss roll.  The result was a super fluffy and soft rolls.  The cake itself was easy to roll and stayed fresh in the refrigerator for 2 days.

Please refer here for the recipe.

This is the macapuno that I used. You can purchase this at the Asian grocery store.

Black Forest Swiss Roll

By the time I took this so unprofessional picture, I ate like 3 pieces of this super fluffy swiss rolls. The only difference I did this time around was using rice flour added with cake flour.  For the cherries, I used canned pitted cherries.

Ingredients


3 yolks
20g castor sugar
30ml vegetable oil
40ml milk

50g cake flour
20g rice flour
1 tbsp cocoa powder

3 whites
1/4 tsp cream of tartar
50g castor sugar


Filling
Whipped cream

Method

• Whisk yolks and castor sugar till well combine.
• Add in vegetable oil and mix well.
• Whisk in the sifted flour and milk in 2 batches alternatively.
• In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and lemon juice. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.
• Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.
• Pour the batter into lined Swiss roll pan.  Smooth the surface.  Give the pan some tap to remove big bubbles. 
• Bake in preheated oven at 350 degrees for about 14-15 minutes.
• Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).
• Invert the cake and gently remove the baking paper. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface.
• Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.

Orange Swiss Rolls

This uses the same method as the earlier post as I feel the texture of the rolls are really soft.  I flavored it with orange rind and filled with whipped chocolate cream.  The combination of orange and chocolate is like no other pair....they are made for each other. Simply scrumptious.

Ingredients

4 Egg Yolk 

40gm Olive Oil 

110gm Cake Flour 

80gm Orange Juice 

Orange zest (optional)

5 Egg White 

50gm Castor Sugar  (add more if u like sweet)

1/2 tsp Lemon juice 

Method

• Combine Ingredient 1 - 5 until well blended, leave aside. Preheat oven to 350 degrees.
• Beat egg whites with electric beater till frothy, add sugar and lemon juice. Continue to beat till stiff peaks are formed.
• Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk.
• Pour batter into a  11 by 11 inch baking sheet and bang the tin to release the bubbles.
• Bake at oven 350 degrees for 35 minutes or till cooked.

Rainbow Swiss Roll

I am submitting this to Aspiring Bakers #9 – Swiss Rolling Good Times!(Jul 2011) hosted by Obsessedly Involved with Food .

This method is the same as chiffon cake, the egg whites are beaten to stiff peak and then slowly mixed into the yolk mixture.

Ingredients

Egg Yolk -  4 

Olive Oil -  40g

Cake Flour -  110g

Water - 60g

Egg White - 5

Castor Sugar - 40g (add more if u like sweet)

Lemon Juice 1/2  tsp

4 colors

Filling- whipping cream

Method

• Combine Ingredient 1 - 4 until well blended, leave aside. 
• Beat egg whites with electric beater till frothy, add in sugar and lemon juice, then continue to beat till stiff peaks are formed.
• Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk. Divide batter equally to 4 bowl and color them with your choice.
• Pour batter into tray and bang the tray to release the bubbles.
• Bake 350 degrees  for 17 minutes or till cooked.
• Remove from oven, let it cool with a damp towel on top.
• Spread whip cream on top and roll tightly.  Store for about 1/2 hour before serving.

Mocha Swiss Roll

I am sending this to  Aspiring Bakers #9 for July 2011

Source: iced cupcakes and cookies

Ingredients

4 large eggs, at room temperature

1 large egg yolk, at room temperature

1/2 cup + 1 tablespoon granulated sugar

1/3 cup all purpose flour

3 tablespoons cornstarch

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

Confectioner’s sugar (for dusting)

Mocha Cream

1 1/3 cup heavy cream

1 tablespoon cocoa powder

1 tablespoon instsant espresso powder

1/4 cup confectioner’s sugar (more if needed)

Making the cake

• Line the bottom of a 17×12 inch sheet pan with parchment paper. Spray with non stick spray.
• Separate two eggs putting the yolks in one bowl and the whites in another.
• To the bowl with the yolks, add the other two eggs and the additional yolk.
• Beat the egg yolks with 1/2 cup of sugar for about 5 minutes until it turns light in color and increases in volume.
• Add and mix in the vanilla extract.
• Sift in the flour and cornstarch to the beaten eggs. Fold in gently until just mixed.
• In another clean bowl, whip the egg whites with the cream of tarter until soft peaks form.
• Add in the tablespoon of sugar. Continue to whip until stiff peaks form.
• Add 1/3 of the beaten egg whites into the batter and fold in to lighten the batter.
• Continue to gently fold in the rest of the egg whites into the batter.
• Pour the batter into the pan and smooth out evenly.
• Bake in a preheated 375 degree oven for 12-14 minutes until the cake feels springy to the touch.
• While the cake is baking, dust confectioner’s sugar onto a clean kitchen towel.
• When the cake is done baking, remove from the oven and run a knife along the edge to loosen the cake from the pan.
• Invert the pan on top of the towel and tap the bottom to remove the cake from the pan.
• Peel the parchment paper off the bottom of the cake.
• Dust the top of the cake with more confectioner’s sugar.
• Roll up the cake with the towel starting from the shorter edge.
• Let the cake cool completely while still wrapped up in the towel.
• When the cake is cooled, unroll and spread with an even layer of the mocha cream (see below).
• Roll the cake back up and refrigerate until serving.

Making the Mocha cream

Combine the heavy cream, espresso powder, cocoa powder, and confectioner’s sugar in a large bowl.

Beat until soft peaks form.

Taste, and add more confectioner’s sugar if needed.

 

Peanut Butter & Jelly Swiss Roll

I got this really weird idea of using peanut butter in my swiss roll since I just love the wonderful texture of peanuts combined with strawberry jam.  On the other hand, my kids are the not so typical children who go head over heels with PB&J, but just for the fun of it I tried it this afternoon. Of course I had some comments from my children who went " not peanut butter !!" but I was really amazed by the wonderful taste the swiss roll had.  It was really good just out of the refrigerator; chilled.

I am submitting this to aspiring bakers #9 - Swiss Rolling Good Times For July 2011

Ingredients

4 eggs

120gm sugar

5 tbsp vegetable oil

100gm cake flour

1 tsp vanilla

Filling

2 tbsp peanut butter

1 cup heavy cream

2 tbsp confectioner sugar

couple of tablespoon of strawberry jam

The method used is the same as the rest of my swiss rolls except that I whisked the egg and sugar till ribbon stage and then sifted the flour in and folded carefully.  Finally slowly drizzle the oil and fold in.  Bake at 400 degrees F for about 10 minutes in a 9 by 13 inch pan.

Blueberry Filled Swiss Roll

The recipe for the swiss roll can be seen here.

This time I filled the swiss roll with blueberry jam and whipped cream.

Kiwi and Whipped Cream Filled Swiss Roll

Kiwi filled swiss roll ! I know this seems like an odd couple but I had some kiwi's lying around in the basket; looking like they will be thrown away in no time so I crushed them coarsely and added it in the whipped cream. It gave the filling a little crunch, sour and color combined with the sweetness of the whipped cream.

Recipe can be seen here.

StrawAna Roll

My hubby's friend came over today for dinner and he requested for some Asian meal.  I made some Roti Jala ( a cross between crepes and pancake; its made with flour and coconut milk and uses a special kind of mould.  To go along with it I made some chicken curry.  Dessert was again my favorite....a swiss roll with banana filling.  It was so good especially eaten cold.

This is my daughters idea of using banana in a swiss roll and I am glad she came up with this idea.  

Roti Jala

Tiramisu Swiss Roll

This is not your usual tiramisu cake.  This time I tried making a swiss roll with mascarpone filling and also flavored with marsala wine.  My hubby loves tiramisu and I thought this would make a perfect dessert. I am happy with how it turned out. This recipe actually does not use oil at all.  I was little skeptical at first when I saw that the yolks are whipped with water but I was glad it turned out great.

Ingredients

4 egg yolk

4 egg white

4 tbsp water

125gm sugar

1/4 tsp salt

75 gm flour

50gm cornstarch

1 tbsp baking powder

4 tsp cocoa powder

Filling

2 tbsp gelatin

6 tbsp water

90gm powdered sugar

2 1/2 tsp vanilla

3 tbsp marsala wine/ amaretto

8 oz mascarpone

7 oz heavy cream

( I halved the recipe for the filling and it was just nice.  Probably the next time I wont be using the gelatin; I am not a big fan of it)

2 tbsp coffee plus 2 tbsp hot water

Method

In a clean bowl, add the egg yolk and water.  Whip in high speed till white and fluffy.

Add sugar and whip again.  Set aside.

In another bowl, whip the egg whites and salt till stiff peaks form.  Add some whites into the yolk mixture and fold slowly, gradually add the rest of the whites into the yolk mixture.  Fold gently till eveything is mixed.  Sift the dry ingredients into the egg mixture.  Fold in slowly with a large spatula.

Bake for about 9 minutes, check with a toothpick.  Switch off the oven and let the cake stand inside the oven for another 1 minute.  Remove and turn over onto a damp kitchen cloth.  ( I know this sound ridiculous.  I have attached a video, and its pretty cool how she does it) Please click here. Roll it carefully and set aside to cool down.

Now to prepare the filling -  In a small saucepan, add the gelatin and water.  Let sit till the gelatin looks spongy.  Warm up slightly in stovetop. Switch off the stove and set aside.

Whip the heavy cream and powdered sugar.  Add the marsala wine and mascarpone cheese.  Add the cooled gelatin and beat well to mix in everything.  

Unroll the cake and brush the coffee on top, do not flood it. Spread  the filling leaving about 1 inch below.  Slowly roll the swiss roll without the kitchen towel tightly.  Use a cling wrap to secure the roll.  Refrigerate the rolls for about 30 minutes.  Garnish with cocoa powder or whipped cream.

Strawberry Filled Swiss Roll

After making the lemon curd filling swiss rolls , my kids snacked on it so fast that I was not able to have seconds.  Today I made with the same recipe but different filling.  Tried with some strawberries and again nothing could beat a ever so simple swiss roll.  Move away icing stacked cakes...

The recipe is from here.

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

Ingredients

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

Filling

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.

Method

• 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.
  
  
  
  
  NOTE:
  
  
  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.