Friday, June 03, 2005

Finally

Finally I found the time and mood to bake the long overdue Swiss Roll from Jo's Deli.

It was my first time attempting this cake. After seeing Jan's numerous successful attempts I was eager to try.

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Unfortunately, I lack the skill to roll it up nicely.

Verdict: Cake is soft but I think my jam is too sweet to my liking.

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What you need:

A:
5 egg yolks
50g castor sugar
1½ tbsp milk
60g oil
1½ tbsp rum
100g superfine/ cake flour
½ tsp baking powder

B:
5 egg whites
¼ tsp cream of tartar
50g castor sugar

Filling:

150g non-dairy whipping cream
2 tsp Coffeemate creamer (or any other creamer in powder form) 7 strawberries (medium)

Method:

Line a 38 x 33cm swiss roll pan with parchment paper. It does not have to be greaseproof.

Pour whipping cream into a bowl. Sprinkle Coffeemate on whipping cream and chill.

Cut strawberries into large cubes and chill until you need them later.

Combine egg yolks and castor sugar in a mixing bowl. Use a hand whisk to beat until light and creamy.

Sift flour and baking soda into a mixing bowl.

Add all the remaining ingredients in A. Mix until a consistent and smooth mixture is obtained.

In another mixing bowl, whip egg whites and cream of tartar until foamy.

Add sugar in B and whip at high speed until stiff peaks form.

Fold 1/3 of whipped egg whites into mixture of Step 4.

Then, pour this mixture to the remaining egg whites in the other mixing bowl.

Fold lightly to combine both mixtures.

Pour batter into a the prepared swill roll pan.

Bake at a preheated over at 170 deg C for 15-20 minutes or until skewer inserted into center of cake comes out clean.

Meanwhile, prepare another piece of parchment paper which is roughly larger than the base of pan.

When the cake is baked, remove it from the oven and let cool for 5 minutes.

Now, invert the cake onto the piece of clean parchment paper. Carefully remove the lining paper from the cake.

Trim the edges of the cake. With the aid of the clean parchment paper, roll the cake up and set aside for 30 minutes.

Whip the cream until stiff. Add the strawberries cubes into the cream and mix well.

Unroll the cake and spread it with the whipped cream. With the aid of the parchment paper, roll up the cake from the wider edge such that you will have a 38cm length swiss roll.

Stand the swiss roll in the fridge for at least 30 minutes to make sure that the swiss roll will not unroll later.

Slice and serve. Chill the cake at all times.

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Part II

Since I am at it, I might as well bake another batch of Cheddar Cheese Butter Cup using Glad's Cheddar Cheese Butter Loaf recipe. As I find it easier for my kids to have it in a cup, I bake this in muffin cups instead.

This time round, I added a whole block of Cheddar Cheese (250g).

Verdict: Shireen, is it good?

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5 comments:

  1. Edith, your swiss roll is swee leh. :)

    Min

    ReplyDelete
  2. your swiss roll is ok, edith. roll a bit tight next time and you'll be allright, mate :)
    i rolled mine when it was hot, with the aid of a kitchen towel and then rest it to cool down before slicing.

    ReplyDelete
  3. Edith..

    Sorry I was away after the Singapore trip..the muffin was good!!! My sister had the other one..hehe..she likes it..but then if u never mention there's cheese..I wouldn't even know..

    ReplyDelete
  4. Edith, your swiss roll is swee leh. :)

    Min

    ReplyDelete
  5. your swiss roll is ok, edith. roll a bit tight next time and you'll be allright, mate :)
    i rolled mine when it was hot, with the aid of a kitchen towel and then rest it to cool down before slicing.

    ReplyDelete

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