Wednesday, November 15, 2006

Swiss roll

Finally decide to create my own blog. To a picture of swiss roll. Was trying to use up the strawberries in the fridge, so made this swiss roll. Still need lots of practise on the rolling part. Kenny said the texture is very soft compare to the previous ones I made, I know he like it because he ate half of it.

Strawberry Swiss roll

3 egg yolks
40g caster sugar
3 egg whites
40g caster sugar
50g cake flour
25cc milk
1tsp vanilla essence
20g butter (melted)

½ cup of whipping cream
1tbsp icing sugar
chopped strawberries

1) Beat egg yolk with the 1st part of sugar till pale yellow colour, the batter should be able stay a few seconds when draw line on it.
2) Beat egg white till foam then add the other part of sugar in 3 intervals and beat further till stiff peak.
3) Add 1/3 of egg white to the egg yolk batter and mix till well combined then add the other 2/3 into the egg yolk mixture and mix till well combined.
4) Mix in the sifted cake flour over 4-5 times interval till well combined.
5) Add milk, vanilla essence and butter into a bowl and melt the butter over double boil method.
6) Add the butter mixture into 4) over 2-3 times till well combined.
7) Pour the batter into 12” by 7” shallow tray, spread the batter evenly.
8) Bake at 180°C for 15-20min.
9) Remove the cake and let it cool.
10) Beat the whipping cream with icing sugar till stiff.
11) Lay the cake on a piece of grease proof paper, spread the cream on the cake, add chopped strawberries on top of the cream, roll the cake.
12) Chill the swiss roll for half an hour before serve.


Anonymous said...

hi,your swiss rolled is so nicely rolled,,must be very soft yah,,,

Jennifer said...

Thanks Anonymous,

I don't think mine was well rolled, it was done so long ago...the cake was nice...